Creamy Oreo Overload Stuffed Mini Cheesecakes Recipe for Dessert

These decadent mini cheesecakes with an Oreo overload stuffed inside will make your dessert dreams come true.

Every bite promises a creamy, rich explosion of chocolate cookie goodness.

The classic cheesecake gets a delightful twist with crushed Oreo cookies nestled throughout the creamy filling.

Layers of texture create a dessert that’s both indulgent and irresistible.

Crumbled Oreo cookies form a perfect crunchy base, while the smooth cheesecake center melts in your mouth.

Each mini cheesecake is a compact package of pure deliciousness that will have everyone asking for seconds.

Dive into this simple yet spectacular dessert that’s sure to become your new favorite sweet treat.

Ingredients for Oreo Overload Mini Cheesecake

• Oreo Cookies: A classic chocolate sandwich cookie that serves as both the crust and topping for this decadent dessert.
• Butter: Helps bind the Oreo crust and provides a rich, smooth base.
• Cream Cheese: The primary ingredient that creates the creamy, smooth cheesecake texture.
• Powdered Sugar: Adds sweetness and helps create a smooth cheesecake filling.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet aroma.

• Heavy Whipping Cream: Adds lightness and creates a fluffy texture when whipped.

• Chocolate Sauce: Provides an extra layer of indulgence and rich chocolate flavor.
• Whole Oreo Cookies, Crushed Oreo Cookies: Add texture, crunch, and additional chocolate flavor to the dessert.

How to Make Oreo Overload Mini Cheesecake

Step 1: Create The Crumbly Cookie Base

Grab a mixing bowl and crush Oreo cookies into fine crumbs.

Melt butter and blend thoroughly with cookie crumbs until the mixture resembles wet sand.

Press this delightful mixture firmly into mini cheesecake molds or muffin tins, creating a solid foundation.

Slide the prepared base into the refrigerator to set while you work on the filling.

Step 2: Whip Up The Luxurious Cheesecake Filling

• Cream cheese
• Powdered sugar
• Vanilla extract

Beat these ingredients until silky smooth and free of lumps.

In a separate bowl, whip heavy cream until it forms stiff, billowy peaks.

Gently fold the whipped cream into the cream cheese mixture, creating a light and airy filling that will make taste buds dance.

Step 3: Build The Oreo Cheesecake Layers

Spoon a generous layer of cheesecake filling over the chilled Oreo crust.

Strategically place a whole Oreo cookie in the center of each mini cheesecake, creating a surprise filling.

Cover the cookie with another layer of cheesecake filling, smoothing the top to create a perfect, even surface.

Step 4: Chill And Set The Cheesecakes

Place the mini cheesecakes in the refrigerator for at least 4 hours, preferably overnight.

This resting period allows the flavors to meld and the texture to become perfectly creamy and firm.

Step 5: Decorate With Oreo Extravaganza

Sprinkle crushed Oreo cookies over the top of each mini cheesecake.

Drizzle rich chocolate sauce in elegant patterns.

Crown each cheesecake with a whole Oreo cookie for the ultimate visual and taste sensation.

Serve chilled and watch everyone’s eyes light up with pure dessert delight!

Oreo Overload Mini Cheesecake Top Tips

• Use a food processor or place cookies in a sealed bag and crush with a rolling pin for uniform, fine crumbs that create a smooth, compact crust.
• Bake the Oreo crust for 5 minutes at 350°F to help set and create a crisp base that won't become mushy when adding filling.
• Ensure heavy cream is very cold and use a chilled bowl to achieve stiff, stable peaks that will maintain the cheesecake's light, airy texture.
• Let cream cheese soften at room temperature for 30-45 minutes to ensure a smooth, lump-free filling that blends effortlessly.

Fun Twists for Oreo Overload Mini Cheesecake

• Gluten-Free Oreo Delight: Replace regular Oreos with gluten-free chocolate sandwich cookies. Use gluten-free graham crackers or almond flour for the crust. Perfect for those with gluten sensitivities.
• Vegan Chocolate Bliss: Swap cream cheese with cashew-based cream cheese alternative. Use coconut whipped cream instead of heavy cream. Replace Oreos with vegan chocolate sandwich cookies for a plant-based treat.
• Low-Sugar Oreo Cheesecake Bites: Substitute powdered sugar with stevia or monk fruit sweetener. Use reduced-fat cream cheese and Greek yogurt for a lighter version. Choose sugar-free chocolate sandwich cookies to cut down on calories.

Serving Oreo Overload Mini Cheesecake

• Creamy Chocolate Haven: Pair these mini cheesecakes with a scoop of vanilla ice cream for a delightful contrast in temperatures and textures.
• Cookie Crunch Companion: Serve alongside a cold glass of milk to complement the rich Oreo flavors and provide a refreshing balance.
• Dessert Presentation Perfection: Arrange cheesecakes on a decorative platter with additional whole Oreo cookies scattered around for an Instagram-worthy display that showcases the decadent treat.
• Flavor Boost Suggestion: Drizzle extra chocolate sauce or sprinkle cocoa powder just before serving to enhance the chocolatey experience and add a professional touch.

Best Storage for Oreo Overload Mini Cheesecake

• Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days. Keep them covered to prevent absorbing other food odors.
• Wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Thaw overnight in the refrigerator before serving.
• Remove cheesecakes from the fridge 10-15 minutes before serving to soften slightly and enhance flavor. Do not leave them out for more than 2 hours.
• Place a paper towel inside the storage container to absorb excess moisture and keep the Oreo crust crisp.

FAQs

• Can I use regular cream cheese or low-fat cream cheese?

Use full-fat cream cheese for the best texture and richness. Low-fat versions might make the cheesecake less creamy and smooth.

• How do I prevent my mini cheesecakes from cracking?

Avoid overmixing the batter and don’t overbake. Let the cheesecakes cool gradually at room temperature to prevent sudden temperature changes that cause cracking.

• What if I don't have mini cheesecake molds?

You can use a muffin tin lined with cupcake liners as an excellent alternative. Just make sure to grease the liners lightly for easy removal.

Oreo Overload Mini Cheesecake Delicious Details

• Crush Cookie Convenience: Minimal ingredients and simple steps make this recipe a breeze for both novice and experienced bakers, requiring basic kitchen tools and no complicated techniques.
• Crowd-Pleasing Chocolate Delight: Loaded with Oreo cookies throughout the entire dessert, this mini cheesecake guarantees a rich, chocolatey experience that will satisfy serious sweet toppings and cookie lovers.
• Perfectly Portioned Treat: Individual mini cheesecakes offer built-in portion control, making them ideal for parties, potlucks, or when you want a decadent dessert without overwhelming commitment.
• Versatile Dessert Option: These mini cheesecakes can be prepared ahead of time, stored easily in the refrigerator, and serve as a stunning make-ahead dessert for various gatherings or spontaneous sugar cravings.

Oreo Overload Stuffed Mini Cheesecakes Recipe

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4.9 from 34 reviews

• Total Time: 6 hours 20 minutes
• Yield: 12 1x

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Description

Creamy Oreo Overload Mini Cheesecakes promise chocolate-packed indulgence for dessert enthusiasts. Rich cream cheese nestles between crunchy Oreo crusts, delivering irresistible layers of sweet satisfaction you’ll crave again and again.

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Ingredients

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Crust Ingredients:

• 1.5 cups crushed Oreo cookies (about 15 Oreos)
• 3 tablespoons melted butter

Filling Ingredients:

• 16 ounces (2 blocks) cream cheese, softened
• 0.5 cup powdered sugar
• 1 teaspoon vanilla extract
• 0.5 cup heavy whipping cream
• 6 whole Oreos (for stuffing)

Topping Ingredients:

• 1 cup crushed Oreos
• 0.5 cup chocolate sauce (for drizzling)
• Whole Oreos for garnish

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Instructions

1. Crush Oreo cookies into fine crumbs and blend thoroughly with melted butter to create a cohesive crust mixture. Press the mixture firmly into mini cheesecake molds, ensuring an even, compact base. Refrigerate for 15 minutes to set.
2. Using an electric mixer, whip cream cheese until velvety smooth. Gradually incorporate powdered sugar and vanilla extract, blending until creamy and free of lumps. In a separate bowl, whip heavy cream until it forms sturdy, stiff peaks.
3. Delicately fold whipped cream into the cream cheese mixture, creating a light, airy filling. Gently spoon a thin layer of this filling over the chilled Oreo crust.
4. Position a whole Oreo cookie precisely in the center of each mini cheesecake as a delightful surprise layer. Carefully cover the cookie with remaining cheesecake filling, smoothing the surface to create a seamless appearance.
5. Carefully transfer the mini cheesecakes to the refrigerator. Chill for 4-6 hours or preferably overnight to allow flavors to meld and texture to set perfectly.
6. Before serving, generously sprinkle crushed Oreo cookies over the top. Elegantly drizzle rich chocolate sauce in a decorative pattern. Crown each mini cheesecake with a whole Oreo cookie for a dramatic presentation.

Notes

• Press the Oreo crumb mixture firmly and evenly into the mini cheesecake molds to create a solid, compact base that won’t crumble when serving.
• Allow cream cheese to soften at room temperature for 30-60 minutes before mixing to ensure a smooth, lump-free filling without overbeating.
• Fold whipped cream gently into the cheesecake mixture using a spatula in circular motions to maintain the airy texture and prevent deflating.
• These mini cheesecakes can be frozen for up to 2 weeks. Wrap individually in plastic wrap and store in an airtight container for quick dessert access.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Desserts, Snacks
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 380
• Sugar: 28 g
• Sodium: 280 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 70 mg