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+ servings

Mini Berry Cheesecakes with Oreo Crust

Servings 12 cheesecake cupcakes


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


  • 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 :)