Mini Berry Cheesecakes with Oreo Crust

I love cheesecake..like, LOOOOOVE it! We recently spent a day out on the river and I was tasked with bringing dessert. I wanted to bring cheesecake but I also wanted it to be easy to grab and eat and I didn’t want to have to bring serving dishes and utensils. Well these Mini Berry Cheesecakes with Oreo Crust were perfect! They’re the perfect size, they’re creamy and fruity and everyone loves them!

Here’s what you need:

For the crust:

• 12 cupcake liners
• 15 oreo cookies
• 4 tbsp butter (1/2 stick)

For the cheesecake:

• 16 ounces of cream cheese (softened)
• 1/4 cup sour cream
• 2 large eggs
• 3/4 cup sugar
• 1 tbsp all purpose flour
• 2 tsp vanilla extract

For the topping:

• 1 cup of berries (I used blueberries and strawberries)
• Zest from 1/2 lemon (about 1 tsp)
• 3 tbsp sugar
• 1 tsp corn starch

First, preheat your oven to 325 degrees.

Then take your 15 Oreos (cream and all) and crush them into the tiniest pieces that you can get. I use my mini food processor and grind them down pretty finely. If you don’t have a food processor, just put them in a ziploc bag and crush them with a meat mallet or a rolling pin or use your kids 🙂

Melt your butter in the microwave and pour it into the Oreo crumbs and mix that all together. I’m not sure why I didn’t do this but you can totally add your butter to the food processor and give it a few pulses to combine it all.

Now line your muffin pan with your liners. I used the liners that have the outer layer of foil because they seem to hold up sturdier. Also, this is not a mini-muffin pan or a large muffin pan. It’s just a regular plain-jane muffin pan.

Take your Oreo mixture and distribute it into each muffin liner. I found that a heaping tablespoon was the perfect amount.

Now to make your berry sauce. I know this seems like a lot of steps but each part is so quick that it won’t take you long at all to make these. So take all of your berry ingredients and dump them in a sauce pan and turn your heat on to medium. Stir everything together and cook for about 5 minutes or until the sauce is thick and bubbly. (I make my cheesecake filling while this is cooking)

You can probably see on my cheesecakes that I made two batches of sauce: blueberry and strawberry but that’s not necessary. One batch is enough for all of your cheesecakes. I just wanted some variety 🙂 You can use any berries you want or even mix the berries in one batch!

So after you’ve cooked your berries, add them to the food processor and blend them until smooth.

Now for the cheesecake batter. Add your softened cream cheese to a large bowl. If you’re like me and always forget to take out the cream cheese and get it to room temp or are just impatient, you can soften it in the microwave. Just make sure you don’t melt it or get it too hot. I put it in for 30 seconds, stir it, then another 15-20 seconds.

To the cream cheese, add the sour cream, eggs, and vanilla. Blend that until it’s smooth then add in your sugar and sprinkle with your flour and blend that until it’s also smooth.

Now take your batter and fill each muffin cup almost to the top. I leave just a little room for the berry filling.

Take about a teaspoon of your berry syrup and plop it into each cheesecake.

Take a toothpick or a dinner knife and just swirl your syrup around a little bit.

Put them in the oven on a center rack and bake at 325 for 25-30 minutes. You can jiggle the pan a tiny bit and see if they are set and ready to take out.

And that’s it! Refrigerate them for at least 3 hours and then enjoy!

Print Recipe

Mini Berry Cheesecakes with Oreo Crust

Servings: 12 cheesecake cupcakes

Ingredients

For the cheesecake!

• 12 cupcake liners
• 16 ounces of cream cheese softened
• 1/4 cup sour cream
• 2 large eggs
• 3/4 cup sugar
• 1 tbsp all purpose flour
• 2 tsp vanilla extract

For the crust!

• 15 oreo cookies
• 4 tbsp melted butter 1/2 stick

For the topping!

• 1 cup of berries I used blueberries and strawberries
• tsp Zest from 1/2 lemon about 1
• 3 tbsp sugar
• 1 tsp corn starch

Instructions

• Preheat your oven to 325 degrees and place liners in your muffin pan

For the crust!

• Crush your Oreos finely and mix together with your half stick of melted butter
• Add 1 heaping tablespoon of your Oreo mixture to each muffin cup and press down firmly with your hands

Making your berry sauce!

• Add all of your sauce ingredients to a heavy bottomed saucepan. That includes your berries, lemon zest, sugar, and corn starch.
• Cook over medium heat for about 5 minutes or until your sauce is thick and bubbly.
• Once your sauce is cooked, add it to a food processor or blender and blend until smooth then set it aside

Making the cheesecake batter!

• Mix together your softened cream cheese, sour cream, eggs, and vanilla and beat until smooth
• Add the sugar and flour and beat again until smooth
• Now fill your muffin tin cups with the cheesecake batter almost to the top but leaving a little room for the berry sauce
• Add about a teaspoon of your berry sauce to the top of each cheesecake and swirl with your dinner knife or toothpick
• Bake at 325 for 25 to 30 minutes or until they are no longer jiggly in the middle 🙂