Mini Baked Cheesecakes

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Easy, mini baked cheesecakes made from a crushed Oreo and melted butter base and a baked cream cheese filling. This is then topped with fresh fruit and drizzled chocolate.

A selection of mini cheesecakes served on a white round platter

Mini Baked Cheesecakes - the perfect recipe to make if you're craving cheesecake but don't want a whole cheesecake to eat at once. Simply eat or serve the cheesecakes you want to on the day, then freeze the rest for another time.

I love the combination of Oreos with cheesecake. The sweetness is balanced so nicely by the cream cheese. If you also like this pairing, be sure to try my Top Deck Chocolate Cheesecake or my Oreo Cheesecake Slice!

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
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Mini Baked Cheesecakes

Ingredient notes:

The ingredients to make mini cheesecakes on a wooden bench top

Biscuits: I love the combination of chocolate cookies with the cream cheese filling. If you wanted to swap Oreo biscuits for something else, just make sure you use the same amount in grams.
Eggs: I use standard size 7 eggs in this recipe.
Cream cheese: Try and go for regular cream cheese as opposed to spreadable or 'lite'.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 140°C fan bake. Line a 12 cup muffin tin with muffin cases. Crush Oreos with a food processor or rolling pin. Add the melted butter and mix to combine.

Oreo biscuits inside a small ziplock bag on a wooden bench top

Crushed oreos ina glass bow, melted butter in a glass jug both sitting on a wooden bench top

Distribute the filling evenly between the cases, then press down with the back of a spoon. Place in the freezer to chill.

A muffin tin lined with cupcake cases, a bowl of the crushed biscuit for the bases of the cheesecakes all sitting on a wooden bench

A muffin tin lined with cupcake cases, the crumb base has been pushed inside each case.

Use a mixer to whip your cream cheese, sugar and vanilla essence until the sugar has dissolved. Add the sour cream and mix. Add the eggs one at a time, mixing after each addition. Finally, add the lemon juice and flour and mix well.

Creamcheese and white sugar in a cake mixing bowl

The cheesecake filling inside a mixing bowl. A cracked egg has been added to the mixture

Distribute the filling evenly between the 12 chilled bases. Place the tray in the middle of the oven. Bake for 25-30 minutes, until cooked on top. Set aside to cool for 30 minutes, then place in the fridge.

Top your cheesecakes with a drizzle of melted chocolate and some fresh berries if desired.

Cooked mini baked cheesecakes in a muffin tin on a stainless steel benchtop.

A mini cheesecake served on a small pale pink plate with a gold fork.

A mini cheesecake served on a small pale pink plate with a gold fork. The fork has sliced through the mini cheesecake

Recipe FAQs:

What can I do if my cheesecakes sink in the middle?

This can happen and in fact, did happen to me! Don't stress about it. Simply drizzle some chocolate over them or fill with berries. They will still taste delicious.

Can these be made without a stand mixer?

Yes, you can make the mixture with a hand held beater or even a whisk if you have the muscle power!

Storage:

Store any leftover cheesecakes in an airtight container in the fridge for up to 4 days.

These cheesecakes can also be frozen. Simply place in an airtight container or ziplock bag for up to three months. Defrost before eating and add fresh berries if desired.

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Mini Baked Cheesecakes

Yield: Makes 12 mini cheesecakes

Prep Time: 40 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 1 hour 40 minutes

Easy, mini baked cheesecakes made from a crushed Oreo and melted butter base and a simple cream cheese filling. Top with fresh fruit and melted chocolate.

Ingredients

Base

190g Oreo biscuits (1 ½ packets)
65g butter, melted

Filling

250g cream cheese
⅔ cup sugar
1 tsp vanilla essence
¼ cup sour cream
2 eggs
1 Tbsp lemon juice
1 Tbsp plain flour

Topping

Melted chocolate
Fresh berries

Instructions

Preheat the oven to 140°C fan bake. Line a 12 cup muffin tin with muffin cases.
Base: Crush Oreos with a food processor or rolling pin. Add the melted butter and mix to combine.
Distribute the filling evenly between the cases, then press down with the back of a spoon. Place in the freezer to chill.
Filling: Use a mixer to whip your cream cheese, sugar and vanilla essence until the sugar has dissolved. Add the sour cream and mix. Add the eggs one at a time, mixing after each addition. Finally, add the lemon juice and flour and mix well.
Distribute the filling evenly between the 12 chilled bases. Place the tray in the middle of the oven. Bake for 25-30 minutes, until cooked on top. Set aside to cool for 30 minutes, then place in the fridge.
Topping: Top your cheesecakes with a drizzle of melted chocolate and some fresh berries if desired.

Notes

These cheesecakes can be served plain or with the addition of chocolate or berries if you prefer.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 67mgSodium: 176mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 4g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya