Mini Cheesecakes with Oreo Cookie Base

Homemade mini cheesecakes with crisp cookie base and sweet jam topping is the perfect indulgent bite every time. The classic cheesecake recipe is sweet but not overly so, making it a great base for yummy indulgent toppings.

We make them in muffin tins and use cupcake liners for easy removal.

Why You’ll Love It

• Perfect for parties. When you’re hosting a baby shower, a bridal shower, or even a tea party you want to serve small bites that are easy to eat. This way you can serve a variety of options and flavors for guests to sample.
• Bite size. These mini desserts are the perfect size. They’re small enough for a dessert buffet, and you can eat it with your hands.
• Make-ahead. This recipe is an easy time-saving and efficient way to entertain. You can make them a day ahead and refrigerate until ready to serve. And for a larger crowd, this recipe can easily be doubled.

Ingredients

• Oreo cookies. These make a fabulous base for the cheesecakes. There’s no crushing involved since you place the wafers directly in the paper-lined tin. However, you will be scraping off the sugar cream filling.
• Cream cheese. Use full fat for best results, and bring it to room temperature before working with it.
• Granulated sugar.
• Eggs. Let sit at room temperature for about 30 minutes so they blend easier.
• Vanilla extract.
• 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.

Cookie Variations

The beauty of this recipe is that you can use any cookie you like for the base, as long as it fits into the muffin tin. Use one of these substitutions.

• Shortbread cookies
• Chocolate chip cookies
• Chocolate wafer cookies
• Vanilla Wafers
• Vanilla sandwich cookies – remove the cream filling as we do with the Oreos.

Note that if you use the wafer cookies, remember to put the flat side down.

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 

How to Make Mini Cheesecakes in Muffin Tins

1. Separate the sandwich cookies and scrape off the cream filling. You won’t be needing that filling, so do with it as you please!
2. Put the two cookies back together; the residual sugar will help keep them together. Place them into 12 paper-lined muffin pan cups.
3. Using a hand or stand mixer, beat cream cheese, sugar, and vanilla together. Add eggs in 1 at a time just until blended.
4. Divide mixture evenly over cookies and bake. Cool completely and refrigerate.

Jam Topping

1. Heat the jam and 1 tablespoon of water or flavored liqueur in a small saucepan.
2. Heat and stir until smooth, melted, and easy to spread.
3. Spoon the topping over cooled, set cheesecakes and refrigerate.

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.

PARTY TIP: Present these on a platter and top them with pretty flowers. Make sure you REMOVE THE FLOWERS before consuming the cheesecakes; they are for decoration only. Or you can use edible flowers.

More Bite Size Desserts

Try these other finger food dessert recipes for your next party or gathering.

• Lemon & lime mini cheesecakes
• Lemon tartlets in phyllo shells
• Cheesecake stuffed strawberries
• Oreo truffles
• Easy baklava cups in phyllo shells

I know you’re going to love these mini cheesecakes. They’re perfect for showers, tea parties and ladies luncheons!