Mini Cheesecakes

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The easiest, most delicious way to make Mini Cheesecakes. Made with vanilla beans, Golden Oreos all in a muffin tin. Perfect every time. Just as good as my Classic Cheesecake Recipe but mini!

Mini Cheesecakes | Made with Vanilla Bean!

CHEESECAKE! That’s what we’re talking about today. Individual mini cheesecakes made with Oreo cookies and the very minimal of the minimal ingredients. Super fast, easy and nearly fool-proof. It’s got the classic flavor of a New York style cheesecake, but made in less than half the time and baked up in 15 minutes flat.

These are perfect for baby showers, bridal showers or any party where you want to impress others. They go over well with everyone and they taste divine. Plus, because they are vanilla, you can dress them up as fancy or as simply as you’d like. Easy peasy 🙂

Main Ingredients Needed

You only need 6 ingredients to get these Mini Cheesecakes started, here’s what you’ll need:

• Golden Oreos – these are used as the crust! Feel free to use regular Oreos or a traditional graham cracker crust.
• Cream Cheese – two whole 8 ounce blocks, softened. Tangy creamy goodness.
• Sugar – to sweeten!
• Eggs – used for structure and provides a bit more silky texture.
• Vanilla – used to flavor.
• Dried Vanilla Beans – or vanilla paste. Used for even more vanilla flavor and for those little beautiful specks of brown in the cheesecakes.

How to Make Mini Cheesecakes

For full details on how to make these Mini Cheesecakes, see the recipe card down below 🙂

Preheat Oven + Prep

Preheat oven. Line 16 muffin tins with paper liners. Place 1 cookie in the bottom of each tin to create the crust.

Make the Filling

In a large bowl, mix cream cheese and sugar together until combined. Add in eggs, 1 at a time until incorporated. Scrape sides of bowl and mix again. Stir in vanilla and dried vanilla beans. Cheesecake mixture should be thick and smooth.

Bake + Cool

Spoon mixture into muffin tins to cover cookies. Even the tops as best as you can. Bake 15 minutes or until completely set.

Cool in muffin tins to room temperature, then transfer to airtight containers and refrigerate until completely chilled {6-8 hours to overnight}.

Top + Serve

Remove wrappers, then because these are just vanilla cheesecakes, feel free to add whatever toppings you’d like to jazz them up. I’m sort of a plain Jane and liked mine on their own, but my husband {the chocoholic} insisted on chocolate sauce. So, I obliged.

More Mini Cheesecakes to Try!

I make these Mini Cheesecakes a lot and if you’ve been a Lauren’s Latest follower for any period of time, you will probably recognize some of these other versions I’ve posted:

• Halloween Oreo Pumpkin Cheesecakes
• Mini Chocolate Peppermint Cheesecakes
• Red Velvet Cheesecakes
• Mini Turtle Cheesecakes
• Cookie Dough Cheesecakes
• Mini Tie Dye Cheesecakes

Individually portioned and ready to snarf, perfectly sweet and oh so darling, these little babies will help you realize the vital and irreplaceable roll cheesecake plays in your life. Why yes, I can’t think of a world without cheesecake. THE HORROR. Anyways. Ya’ll must try them immediately 🙂 That is one decision you won’t regret making today.

The printable recipe card is down below, have a great day, friends! xoxo

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5 from 3 votes

Mini Cheesecakes

The easiest, most delicious way to make Mini Cheesecakes. Made with vanilla beans, Golden Oreos all in a muffin tin. Perfect every time.

servings 16 individual cheesecakes

Prep Time 8 hrs

Cook Time 15 mins

Total Time 8 hrs 15 mins

Ingredients

• ▢ 16 Golden Oreo Cookies
• ▢ 16 oz cream cheese 2 blocks, softened at room temperature
• ▢ 1/2 cup granulated sugar
• ▢ 2 eggs
• ▢ 1 1/2 teaspoons vanilla
• ▢ 1/4 teaspoon dried vanilla beans or vanilla bean paste, optional

any desired toppings:

• ▢ chocolate sauce
• ▢ salted caramel
• ▢ strawberries etc.

US Customary – Metric

Instructions

• Preheat oven to 325 degrees.
• Line 16 muffin tins with paper liners. Place 1 cookie in the bottom of each tin to create the crust.
  
• In a large bowl, mix cream cheese and sugar together until combined. Add in eggs, 1 at a time until incorporated. Scrape sides of bowl and mix again. Stir in vanilla and dried vanilla beans. Cheesecake mixture should be thick and smooth.
  
• Spoon mixture into muffin tins to cover cookies. Even the tops as best as you can. Bake 15 minutes or until completely set.
  
• Cool in muffin tins to room temperature, then transfer to air tight containers and refrigerate until completely chilled {6-8 hours to overnight}.
  
• Remove wrappers, top with any desired garnishes and serve.
  

Nutrition

Calories: 188kcal | Carbohydrates: 16g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 141mg | Potassium: 58mg | Fiber: 1g | Sugar: 12g | Vitamin A: 410IU | Calcium: 34mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: vanilla bean cheesecake