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eye level image of mini Oreo cheesecakes with an Oreo crust, pink strawberry whipped cream frosting, a sprinkle of Oreo crumbs and an Oreo cookie stick, lined up on a wooden cutting board

Mini Strawberry Oreo Cheesecakes

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These Mini Strawberry Oreo Cheesecakes are both a cheesecake and an Oreo lovers absolute dream dessert! They feature:

  • A creamy Oreo speckled cheesecake with a thick and crunchy Oreo crust.
  • A swirl of perfectly sweet strawberry whipped cream cheese frosting.
  • A sprinkle of Oreo crumbs and an Oreo cookie garnish.

These cheesecakes are indulgent, full of scrumptious texture, and difficult to not eat all in one sitting. This is one dessert I cannot be trusted around and have eaten for breakfast when there were some left over – they are so fantastic that self-control goes out the window!

eye level image of mini Oreo cheesecakes with an Oreo crust, pink strawberry whipped cream frosting, a sprinkle of Oreo crumbs and an Oreo cookie stick, lined up on a wooden cutting board

Recipes used for the Mini Strawberry Oreo Cheesecakes:

These mini Oreo cheesecakes are a combination of a few recipes.

The Mini Oreo Cheesecakes and Chocolate Ganache: Mini Oreo Cheesecakes with Fudge by Flouring Kitchen.

The Strawberry Whipped Cream Cheese Frosting: Not-So-Sweet Whipped Frosting by Sally’s Baking Addiction.

The Oreo Crust – See recipe card below.

mini Oreo cheesecakes with an Oreo crust, pink strawberry whipped cream frosting, a sprinkle of Oreo crumbs and an Oreo cookie stick, lined up on a wooden cutting board with a bowl of chocolate ganache in the background

Tips for making the Mini Strawberry Oreo Cheesecakes:

Invest in a Mini Cheesecake Pan:

I wanted to bring the aesthetic of my mini cheesecakes up a notch by baking them in a way that would result in nice, smooth edges with more height. I was hesitant about how they would turn out given this was my first attempt using this style tin and I have to say, I was SO impressed!

The cheesecakes baked perfectly, removed easily, and made me wonder why I hadn’t picked up a mini tin like this sooner. If you aren’t familiar with these tins, there is a little disc at the bottom of each compartment that you push up after baking to easily remove the item – so smart!

Mini cheesecake pan linked here!

Use a wooden tamper to press down the crust:

If you decide to use a mini cheesecake pan like this, you’ll quickly see that the compartments are much more narrow than those of a muffin pan. Using a wooden tamper makes the process much easier, as it fits right into it allowing the crust to be pressed down with ease. It also prevents scratches on your pan from trying to use other tools to get into the nooks and crannies.

Use room temperature ingredients:

This step is key in ensuring your cheesecakes bake evenly, and that the ingredients blend together smoothly to prevent a lumpy batter.

Overhead shot of mini Oreo cheesecakes with an Oreo crust, pink strawberry whipped cream frosting, a sprinkle of Oreo crumbs and an Oreo cookie stick, lined up on a wooden cutting board

Let’s Make the Mini Oreo Cheesecakes with Strawberry Whipped Cream Frosting!

While cheesecake baking can be intimidating, this is a terrific recipe for a novice and advanced baker alike. No water bath is required and the cheesecakes are full of flavor, texture, and will satisfy even the pickiest of eaters!

Start by making the Oreo crust:

  1. Preheat your oven to 325°F.
  2. Spray each compartment of the cheesecake tin with nonstick baking spray and set aside. If using a muffin pan, line each cavity with a cupcake liner and skip the baking spray step.
  3. Pulverize 12 standard size Oreos in a blender or food processor until they are all an equally, finely ground texture. Do not remove the Oreo creme filling from the cookies.
  4. Melt two tablespoons of unsalted butter in a small, microwave safe bowl and combine with the Oreo crumbs. Mix well to ensure all crumbs are moistened.
  5. Spoon a heaping tablespoon of the Oreo mixture into each compartment of the mini cheesecake tin.
  6. Firmly press down the crust into an even layer using a wooden tamper, small bowl, the back of a measuring cup, or a spoon.
  7. Bake for 5 minutes at 325°F on the middle oven rack.
  8. Remove from the oven and allow to cool on a cooling rack as you make the cheesecake filling.

Next, make the Oreo cheesecake and chocolate sauce:

  1. Follow the directions given on Flouring Kitchen for her Mini Oreo Cheesecakes with Fudge.
  2. I baked the cheesecakes for 15 minutes, then turned off the oven and cracked the oven door to allow them to start to cool for 8 minutes, before removing them from the oven to fully cool at room temperature.
  3. I also allowed the mini cheesecakes to cool for 2 hours at room temperature, then carefully removed them from the tin (keeping the metal disk on the bottom of the cheesecakes) and placed them in an airtight container to chill overnight in the refrigerator.
  4. Make the chocolate fudge after the cheesecakes have fully chilled.
  5. If the cheesecakes develop moisture from being stored in the refrigerator, lightly blot them with a paper towel to remove excess moisture before spooning on the chocolate.

*Tip for the chocolate fudge sauce* – I had a ton left over. If you are only using the chocolate to top the cheesecakes with and are not drizzling the frosting with it, you could easily halve the recipe.

Whip up the strawberry cream cheese frosting:

The base of this frosting recipe is Sally’s Not-So-Sweet Whipped Frosting and I cannot express how much I love it. Since I tried this frosting, I look for any excuse to make it. It is super light and fluffy, easy to make, and has the perfect touch of sweetness without being overwhelming. I used it in Creme Brûlée cupcakes for the topping and pastry cream as well as for Black Forest Hi-Hat cupcakes.

To make a strawberry version, you simply substitute 1/4 freeze dried strawberry powder for 1/4 powdered sugar. This would be about 20 grams of freeze dried strawberries. I ground up 25 grams and it was much more than 1/4 cup.

Overhead view of one fully decorated oreo cheesecake with pink whipped cream frosting surrounded by other unfrosted cheesecakes and a piping bag full of the whipped cream to the side

Frost the Oreo cheesecakes and garnish with more Oreo cookie crumbs:

  1. Pipe a tall swirl of frosting onto the cheesecakes using a closed star piping tip (Wilton 2D). See video here or below for reference.
  2. Sprinkle the top of the strawberry frosting with crushed Oreo crumbs.
  3. Add an Oreo cookie stick to one side of the frosting. I found these cookies in Oreo snack packs!

Note: Top the cheesecakes with the Oreo cookie sticks close to serving as they will soften in the refrigerator.

mini Oreo cheesecakes with an Oreo crust, pink strawberry whipped cream frosting, a sprinkle of Oreo crumbs and an Oreo cookie stick, lined up on a wooden cutting board with the cheesecake in front cut in half revealing Oreo pieces on the inside

If you‘re looking for holiday baking ideas, I think you’ll also love:

Mini Strawberry Oreo Cheesecakes

Recipe by AshleyCourse: DessertCuisine: American
Servings

12

mini cheesecakes
Prep time

25

minutes
Cooking time

20

minutes
Cooling time

2

Hours

These mini cheesecakes have a creamy Oreo cheesecake base, a crunchy Oreo crust, chocolate ganache, and fluffy strawberry whipped cream cheese frosting!

Ingredients

Directions

  • To make the Oreo crust:
  • Preheat the oven to 325°F and spray each compartment of the mini cheesecake pan with non-stick cooking spray and set aside. You can also line each compartment of a muffin tin with cupcake liners and skip the cooking spray step.
  • Using a blender or food processor, crush the Oreos into fine crumbs.
  • Next, melt the butter in a heat proof bowl in the microwave and combine with the Oreo crumbs, mixing until all crumbs are evenly moistened.
  • Spoon a heaping tablespoon of the Oreo mixture into the bottom of each cheesecake compartment and firmly press down. Use a Wooden tamper to firmly press down the crust. You can also use a measuring cup, a shot glass – whatever fits!
  • Bake at 325°F for 5 minutes and remove from the oven to cool while you make the cheesecake filling.
  • To make the Oreo cheesecakes and chocolate topping:
  • Follow the directions from Flouring Kitchen to make her mini cheesecakes and chocolate fudge sauce topping.
  • To save time, you can use a whole Oreo cookie as a crust instead of making your own crust.
  • For my cheesecakes, I baked them for the recommended 15 minutes, turned off the oven, and cracked the oven door to allow them to cool for 8 minutes rather than keeping the door shut as they cool. After they cooled for 2 hours at room temperature, I carefully removed them from the tin, and placed them in an airtight container to chill overnight in the refrigerator.
  • To make the strawberry whipped cream cheese frosting:
  • Sally makes a note of this in her recipe card. To make the whipped frosting strawberry flavored, substitute 1/4 cup of finely ground freeze dried strawberry powder for 1/4 cup powdered sugar.
  • To decorate and garnish the mini strawberry Oreo cheesecakes:
  • Remove your cheesecakes from the refrigerator. If they have developed condensation, lightly blot them with a paper towel.
  • Add a heaping tablespoon of the chocolate fudge sauce to the top of each cheesecake and spread it into an even later using the back of a spoon.
  • Using a piping bag fitted with a Wilton 2D piping tip, pipe a tall, ruffled swirl of strawberry whipped frosting onto the cheesecakes.
  • Sprinkle Oreo crumbs on top of the frosting, and add an Oreo cookie stick to one side. Enjoy!

Notes

  • Standard Oreos were used for all parts of this recipe.
  • You can use a whole Oreo cookie as crust rather than making your own crust.
  • Be sure to fill the compartments all the way to the top with the cheesecake filling before baking. Use a cookie scoop for easy transfer of batter.
  • If you are only using the chocolate fudge as a cheesecake topping like I did, you can easily halve the recipe and have enough. I had a lot left over.

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,

10 Comments

  1. Can this recipe be used to make a full-size cheesecake? If yes, do you recommend to double or triple the recipe.

  2. Cheesecake recipe is not given?

  3. Hi! I am looking to make these and just had a question. Did you bake these at 325 same as the crust, or did you up the temp to 340 per the other quoted recipe.

    Thank you!

    • Hello – I can’t wait for you to make them! I baked the cheesecakes exactly per the linked recipe at 340 degrees 🙂

  4. I just discovered your blog and I am falling in love with your desserts!! Your pictures are gorgeous and your desserts look scrumptious. My challenge is which one to try first! Thank you for making the directions so clear and showing us where to get some of the “harder to find” items. That helps a lot. You are so creative and I am looking forward to each new post:)

    • Thank you for taking the time to say all of these kind words!! 😀 It is so encourging and fulfilling to hear you say that. I hope you try some of the desserts out and fall in love with them also!

  5. These are just the most beautiful mini cheesecakes I have ever seen. I love how the colors play off of each other, and they look so delicious!!! I am so impressed!!

    • Thank you so much!! I had no idea the dark Oreos would pop so well against the pink frosting. Definitely making these again! 😀

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