These mini cheesecake bites are made with an oreo crust, creamy and easy cheesecake filling, topped with our homemade salted caramel sauce, and topped with whipped cream.
Feel free to replace the oreo crust with a graham cracker crust, and change the topping. You can replace the salted caramel sauce with chocolate ganache, and fruit sauce like strawberry sauce, blueberry sauce, etc.
Making a whole cheesecake can be heavy after a meal, but these cheesecakes are so fun to eat, easier to make than a classic cheesecake, and are perfect for guests. These always are crowd pleasers and can be topped with so many options!
If you love cheesecake recipes as we do, you should check out our mango cheesecake, mini chocolate cheesecakes, Nutella cheesecake, Oreo cheesecake, and our Biscoff cheesecake. You will love all of these recipes!
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Why this recipe works
- There is no water bath involved.
- This recipe uses super simple ingredients.
- Turns out perfect every time!
- Bakes at a low-temperature help to ensure that the cheesecakes don’t crack.
- This recipe is a make-ahead recipe, so it’s perfect to make the day before a gathering.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and efficiently.
For the crust:
Oreo cookies- we used Oreo cookies for this cheesecake because we like the chocolaty taste of Oreo cookies, but you can use any kind of chocolate digestive biscuits.
Melted butter– melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the filling:
Cream cheese- the most important ingredient in this recipe, is the cream cheese. Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, it’s important that you use full-fat cream cheese and make sure that it’s at room temperature.
Granulated sugar- you will need one cup of granulated sugar for this recipe. The cheesecake will be sweet, but not too sweet. One cup of sugar is the perfect balance of sweetness for this recipe.
Eggs- you will need 2 large eggs for this recipe. To get a perfect cheesecake, make sure that the eggs are at room temperature.
Egg yolk- you will need 1 large egg yolk for this recipe. Make sure that your egg yolk is at room temperature.
Heavy cream- make sure that your heavy cream is at room temperature.
Vanilla extract- vanilla extract adds extra flavor.
Sour cream- we suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
A pinch of salt- helps to balance the flavors.
White chocolate- we love the flavor this white chocolate gives to these cheesecakes. You will need to melt the chocolate over a bein marine to prevent it from burning.
Instructions
Step 1: Prepare a muffin tip with paper liners, and preheat an oven to 180c (350f).
Step 2: Make the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
Step 3: Into a small to medium mixing bowl, add the oreo crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Step 4: Scoop about 1 teaspoon of the oreo crumbs and place it in each muffin tin, pressing evenly and firmly into the pan.
Step 5: Bake the crust in a 180c (350f) preheated oven for about 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature. Lower the temperature to 140c (280f).
Step 6: In a big mixing bowl, add the room temperature cream cheese, sour cream, and the cooled melted white chocolate, and mix with an electric hand mixer until the cream cheese is creamy.
Step 7: Add the sugar, egg yolk, and vanilla extract and mix until the mixture is creamy and smooth.
Step 8: Lower the hand mixer speed to low, and add each egg at a time. This step stops the cheesecake batter from overbeating. Add the heavy cream, and kosher salt, and mix until just combined.
Overbeating can cause a weird cheesecake texture and stop the cake from cracking.
Step 9: Pour the cheesecake batter over the crust, filling each mold until it’s almost full, and release air bubbles by tapping the pan onto a flat surface.
Step 10: Bake the cheesecakes in a preheated 140c (280f) oven for about 15 minutes or until the edges of the cheesecakes are set, but the middle is a bit jiggly. Keep the oven door closed for 5 minutes.
Step 11: Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Expert Tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a nonstick cupcake or muffin pan. We use nonstick pans for all of our mini cheesecakes recipes. This makes sure that your cheesecakes will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not crack.
- Let your cheesecake cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture with no cream cheese lumps.
- Don’t open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Faq's
Overbaking cheesecake is a common mistake that causes the cheesecake to crack or even burn.
To avoid this mistake, you will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly. Don’t worry! The middle of the cake will be set in the cooling process.
Yes! This mini chocolate cheesecakes recipe is really easy to turn gluten-free, replace the Oreos with gluten-free Oreos, or with gluten-free chocolate biscuits.
These cheesecakes will last for up to 4 days stored in an airtight container in the fridge.
Storing
Store this in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 5 days.
Freezing
To freeze these cheesecakes, bake them according to the instructions, then cool them according to the instructions in the fridge.
When the cheesecakes are completely cooled, you can freeze them covered in a few layers of plastic wrap or foil. These cheesecakes will freeze for up to 3 months. To thaw, place the cheesecakes in the fridge overnight.
Substitutions
Gluten-free- This recipe is really easy to turn gluten-free, simply replace the Oreos with gluten-free Oreos, or with gluten-free chocolate biscuits.
Vairations
Vanilla Oreos- replace the classic graham crackers with vanilla ones for a vanilla oreo lover!
Berries- add your favorite berries to the filling mixture. We like adding raspberries, blackberries, and blueberries!
Jam- add your favorite jam to the mixture for extra flavor and color!
Equipment
Muffin tin- we used a regular-sized muffin tin for this recipe. If you want to use mini muffins or cupcake tins, make sure that you dont overfill them and divide them until you run out of cheesecake batter.
Topping ideas
- Strawberry sauce
- Cherry sauce
- Caramel sauce
- Fresh berries
- Whipped cream
- Chocolate ganache
- Chocolate whipped cream
- Blueberry sauce
- Raspberry sauce
More cheesecake recipes:
Nutella cheesecake- This no-bake Nutella cheesecake is rich in Nutella flavor, creamy silky smooth with a texture that is melt-in-your-mouth delicious. This no-bake Nutella cheesecake is extremely easy to make and requires simple ingredients.
Mini caramel apple cheesecake- Love that caramel apple flavor? If you do, I have just the cheesecake for you. This recipe for mini caramel apple cheesecake is oh so good!
Oreo cheesecake– This no-bake Oreo cheesecake is made with an Oreo crust, topped with creamy Oreo cheesecake filling, and topped with whipped cream dollops and more Oreos!
Biscoff cheesecake- This no-bake Biscoff cheesecake is made with biscoff cookie crust, topped with creamy biscoff cheesecake filling, topped with melted biscoff spread, and sprinkled with biscoff cookie crumbs.
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📖 Recipe
Mini Cheesecake Bites (W/ Caramel Sauce)
Ingredients
Crust:
- 1 ½ cups Oreos crushed
- 80 g Butter melted
Filling:
- 300 g Cream cheese
- â…“ cup Sour cream
- 100 g White chocolate
- 1 teaspoon Vanilla extract
- ½ cup Granulated sugar
- â…“ cup Heavy cream
- ½ teaspoon Salt kosher salt
- 2 Eggs
- 1 Egg yolk
Instructions
- Prepare a muffin tip with paper liners, and preheat an oven to 180c (35
- Pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the oreo crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Scoop about 1 teaspoon of the oreo crumbs and place it in each muffin tin, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for about 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature. Lower the temperature to 140c (280f).
Make the filling:
- In a big mixing bowl, add the room temperature cream cheese, sour cream, and the cooled melted white chocolate, and mix with an electric hand mixer until the cream cheese is creamy.
- Add the sugar, egg yolk, and vanilla extract and mix until the mixture is creamy and smooth.
- Lower the hand mixer speed to low, and add each egg at a time. This step stops the cheesecake batter from overbeating. Add the heavy cream, and kosher salt, and mix until just combined.
- Pour the cheesecake batter over the crust, filling each mold until it’s almost full, and release air bubbles by tapping the pan onto a flat surface.
- Bake the cheesecakes in a preheated 140c (280f) oven for about 15 minutes or until the edges of the cheesecakes are set, but the middle is a bit jiggly. Keep the oven door closed for 5 minutes.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
- After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Notes
- sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a nonstick cupcake or muffin pan. We use nonstick pans for all of our mini cheesecakes recipes. This makes sure that your cheesecakes will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not crack.
- Let your cheesecake cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don’t open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
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