Imagine a dessert so irresistible that it fits perfectly in the palm of your hand, combines the rich creaminess of cheesecake with the decadent crunch of Oreo cookies, and bursts with fresh, vibrant berries. These Mini Berry Cheesecakes are not just a dessert—they're a miniature work of culinary art that will make your taste buds dance and your guests beg for the recipe! Whether you're hosting a dinner party, looking for a show-stopping treat, or simply craving something sweet and sophisticated, these little cheesecake bites are about to become your new obsession.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups Oreo cookie crumbs
- 1/4 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups mixed berries (strawberries, blueberries, raspberries)
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that the mini cheesecakes bake evenly.
- In a medium mixing bowl, combine 1 1/2 cups of Oreo cookie crumbs with 1/4 cup of melted butter. Stir until the crumbs are well coated and the mixture resembles wet sand.
- Line a muffin tin with paper liners or lightly grease it to prevent sticking. Using a spoon or your fingers, press the Oreo mixture firmly into the bottom of each muffin cup to form the crust. Make sure it's evenly distributed.
- Bake the crusts in the preheated oven for about 10 minutes. This will help set the crust and give it a nice texture. Once done, remove from the oven and let them cool slightly.
- While the crusts are cooling, prepare the cheesecake filling. In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add 1 cup of sugar and 1 tsp of vanilla extract to the cream cheese. Continue mixing until well combined and fluffy.
- One at a time, add 2 large eggs to the mixture, beating well after each addition. Make sure the eggs are fully incorporated and the mixture is smooth.
- Gently fold in 2 cups of mixed berries (strawberries, blueberries, raspberries) into the cheesecake filling. If using strawberries, chop them into smaller pieces to ensure even distribution.
- Carefully spoon the cheesecake filling over the cooled Oreo crusts in the muffin tin, filling each cup about 3/4 full. This will allow room for the cheesecakes to rise slightly while baking.
- Bake the mini cheesecakes in the oven for about 15 minutes, or until the edges are set but the center is still slightly jiggly. They will firm up as they cool.
- Once baked, remove the mini cheesecakes from the oven and allow them to cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- After the cheesecakes have cooled to room temperature, refrigerate them for at least 2 hours to set fully. This will enhance their flavor and texture.
- Once chilled, remove the mini cheesecakes from the muffin tin. Serve them as is or top with additional mixed berries or whipped cream for an extra touch.
- Enjoy your delicious mini berry cheesecakes with Oreo crust!
Tips
- Room Temperature is Key: Ensure cream cheese and eggs are at room temperature for a smoother, lump-free filling.
- Don't Overmix: When combining cheesecake ingredients, mix just until incorporated to prevent a dense, tough texture.
- Prevent Cracks: Avoid overbaking by removing cheesecakes when the edges are set but the center is slightly jiggly.
- Berry Selection: Use fresh, ripe berries for the most intense flavor. If using frozen berries, thaw and drain excess liquid first.
- Crust Tip: Press the Oreo crust firmly and evenly to create a solid base that holds together when serving.
- Cooling Matters: Allow cheesecakes to cool gradually to prevent sudden temperature changes that can cause cracking.
- Make Ahead: These mini cheesecakes can be prepared a day in advance, making them perfect for entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
