Mini Cheesecakes with Oreo Cookie Base
These mini cheesecakes are an easy and delicious bite-sized dessert for showers, ladies luncheons, tea parties and girls night in. Creamy baked cheesecake with an Oreo cookie base, and topped with jam glaze is a make-ahead recipe that’s always a crowd pleaser!
These are the perfect dessert for parties where you’re serving finger foods and small bites. The classic cheesecake recipe is sweet but not overly so, making it a great base for yummy toppings.
You can make them a day ahead and refrigerate until ready to serve, or you can freeze them. Make them in muffin tins and use cupcake liners for easy removal, and for a larger crowd simply double the recipe.
Ingredient Notes
- Oreo cookies. While you could go the route of crushing the cookies and mixing with butter, I simply place the wafers directly in the paper-lined tin. However, I do scrape off the sugar cream filling first. Want to change it up? Try using these cookies instead.
- Shortbread cookies
- Chocolate chip cookies
- Chocolate wafer cookies
- Vanilla Wafers
- Vanilla sandwich cookies
- Cream cheese. Use full fat for best results, and bring it to room temperature before working with it.
- Eggs. Let sit at room temperature for about 30 minutes so they blend easier.
- Jam or jelly. Use your favorite flavor. I’m partial to strawberry and raspberry, but orange is also good.
- Optional. Liqueur such as Amaretto or Grand Marnier to add a touch of sophistication.
Topping Variations
The possibilities are limitless! If this jelly glaze isn’t your jam, use one of these other toppings. All the choices from fruit flavored toppings to ice cream syrups taste great on cheesecake.
- cherry pie filling
- blueberry pie filling
- fresh fruit
- candied fruit
- caramel ice cream topping
- chocolate or fudge sauce
Helpful Tips
- Separate the sandwich cookies and scrape off the cream filling. You won’t be needing that filling, so do with it as you please!
- Put the two cookies back together; the residual sugar will help keep them together. Place them into 12 paper-lined muffin pan cups.
- Use a hand or stand mixer to beat the cream cheese, sugar, and vanilla together. Add eggs in 1 at a time just until blended.
- Cool the baked cheesecakes completely before refrigerating.
Storage
As with any cheesecake recipe, you will need to refrigerate them before serving, and any leftovers for up to a week.
They can also be made ahead and kept in the freezer. Wrap them tightly in saran wrap or an airtight Ziploc bag and freeze for up to three months. I recommend thawing them in the refrigerator several hours ahead of when you will need them.
More Bite Size Desserts
Try these lemon & lime mini cheesecakes for a variation in flavor, or make my simple lemon tartlets in phyllo shells.
Other finger food desserts that please the masses are Oreo truffles and no-bake cheesecake stuffed strawberries.
I know you’re going to love these mini cheesecakes. They’re perfect for showers, tea parties and ladies luncheons!
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Mini Cheesecakes Recipe
Our Mini Cheesecakes recipe is a delicious make-ahead bite-size mini dessert. And it's perfect for showers and parties. Classic cheesecake with Oreo cookie crust for the win!
Ingredients
- 12 Whole Oreo cookies
- 2 (8 oz.) Blocks of Cream Cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla
- 2 eggs
Jam Topping
- ½ cup of your favorite jam or jelly
- 1 Tablespoon water or flavored liqueur (Amaretto or Grand Marnier are good)
Instructions
- Preheat oven to 325 degrees.
- Carefully separate each sandwich cookie and scrape off the center filling. Discard sugar filling or set it aside for a snack.
- Press the two cookies back together and place them into 12 paper-lined muffin pan cups.
- In a large bowl using a mixer, beat cream cheese, sugar, and vanilla on low until blended.
- Add eggs 1 at a time, mixing on low speed after each just until blended.
- Divide mixture evenly while spooning over cookies.
- Bake 20 to 22 minutes or until centers are almost set. Cool completely and refrigerate for 2 to 3 hours.
- Top with jam glaze, fresh fruit, candied fruit, or fruit pie filling.
- To make the jam glaze, heat the jam and water or liqueur in a small sauce pan over medium-low heat until smooth and melted.
- Spoon over chilled cheesecakes and let cool to set.
Notes
Decorate mini cheesecakes with small edible flowers and a mint leaf. Pick them off before consuming.
Our family always tries to find something different for Holiday gatherings and these mini-cheesecake and pie pops definitely fit the bill. I’m going to try a few for our upcoming Christmas Gathering. Thanks these look delicious.