Can I make these mini Oreo cheesecakes ahead of time?

Yes! Bake and chill the cheesecakes ahead of time, then decorate just before serving. This makes them perfect for parties or Easter gatherings.

Can I substitute the cream cheese with a dairy-free alternative?

Absolutely! Use dairy-free cream cheese and swap the sour cream and chocolate for dairy-free versions to keep this recipe lactose-free.

How long do these mini cheesecakes need to cool before serving?

Let them cool for 10 minutes in the pan , then transfer to a rack to cool completely. Refrigerate for at least 3 hours before serving for the best texture.

What can I use instead of mini candy-coated chocolate eggs?

Try chocolate-covered almonds, pastel M&M’s, or even shredded coconut for a fun twist on the bird’s nest theme.

Can I make the Oreo crust thicker?

Yes! Add extra chopped Oreos to the bottom before adding the cheesecake batter for a thicker, crunchier crust.

Does Costco sell Oreo cheesecake?

While Costco may not sell an exact Oreo cheesecake, they offer a variety of delicious cheesecake options, including chocolate-based ones that may have a similar flavor.

Bird's Nest Mini Oreo Cheesecakes

Description

Easter is on the horizon, and if you’re looking for a fun and festive treat, these Bird’s Nest Mini Oreo Cheesecakes are the perfect addition to your celebration. Featuring a rich, creamy Oreo cheesecake filling baked in muffin pans and topped with chocolate shavings and candy eggs, these mini cheesecakes are as adorable as they are delicious!

Ingredients

Scale

24 Oreo cookies, divided
12 ounces (1 ½ packages) cream cheese, at room temperature
⅓ cup sour cream
½ cup sugar
1 teaspoon pure vanilla extract
2 eggs
1 milk chocolate bar, shaved or finely chopped into long, thin shards
36 mini candy-coated chocolate eggs (like Cadbury Mini Eggs)

Instructions

Preheat oven to 350°F (175°C) and line 18 muffin cups with paper liners. Place a whole Oreo at the bottom of each cup.
In a large bowl, beat the cream cheese until smooth.
Mix in the sour cream and beat until fluffy.
Add sugar, vanilla, and eggs (one at a time), blending until smooth.
Chop the remaining 6 Oreos and fold them into the mixture.
Evenly distribute the cheesecake filling among the 18 muffin cups.
Bake for 18-20 minutes or until puffed up and set in the middle.
Allow to cool for 10 minutes in the pan, then transfer to a cooling rack.
Refrigerate for several hours until fully set.
Sprinkle chocolate shavings on top to resemble a bird’s nest.
Place two candy-coated eggs in the center of each cheesecake.

Notes

These mini Oreo cheesecakes are delightful on their own, but here are some fun ways to elevate your dessert experience:

Pair with fresh berries like strawberries, raspberries, or blueberries.
Drizzle with melted chocolate or caramel sauce for extra sweetness.
Serve with a dollop of homemade whipped cream.
Enjoy with a warm drink like a bird’s nest drink, coffee, or hot chocolate.
Present on a festive dessert platter alongside other Easter treats.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 220
Sugar: 15g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: mini Oreo cheesecakes, bird’s nest cheesecake, Easter dessert, chocolate cheesecake, Oreo Basque cheesecake