Mini Oreo Cheesecakes

Mini Oreo Cheesecakes are the perfect bite-sized dessert, featuring a crunchy Oreo cookie crust, a rich and creamy cheesecake filling, and a cookies-and-cream topping. These easy-to-make cheesecakes are ideal for parties, holidays, or whenever you’re craving a sweet treat.

Why You’ll Love This Recipe

  • Easy to make: Simple ingredients and minimal prep time.
  • Perfectly portioned: No slicing needed—just grab and enjoy!
  • Rich and creamy: Smooth cheesecake with delicious Oreo crunch.
  • Great for any occasion: Perfect for birthdays, holidays, or potlucks.
  • Make-ahead friendly: Can be prepared in advance and stored in the fridge.

Ingredients

Mini Oreo Cheesecakes 10 Mini Oreo Cheesecakes are the perfect bite-sized dessert, featuring a crunchy Oreo cookie crust, a rich and creamy cheesecake filling, and a cookies-and-cream topping. These easy-to-make cheesecakes are ideal for parties, holidays, or whenever you’re craving a sweet treat.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • Oreo cookies (whole)
  • Melted butter

For the Cheesecake Filling:

  • Cream cheese (softened)
  • Granulated sugar
  • Vanilla extract
  • Eggs
  • Sour cream
  • Crushed Oreo cookies

For the Topping (Optional):

  • Whipped cream
  • Extra crushed Oreos

Directions

  1. Prepare the crust: Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners and place a whole Oreo at the bottom of each cup.
  2. Make the filling: In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract and eggs, mixing until just combined. Stir in sour cream and crushed Oreos.
  3. Fill the muffin cups: Spoon the cheesecake mixture over each Oreo base, filling each liner about ¾ full.
  4. Bake: Bake for 18-22 minutes, or until the centers are set but slightly jiggly.
  5. Cool and chill: Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.
  6. Garnish and serve: Top with whipped cream and more crushed Oreos before serving.

Servings and Timing

  • Servings: Makes 12 mini cheesecakes
  • Prep time: 10 minutes
  • Bake time: 18-22 minutes
  • Chill time: At least 2 hours
  • Total time: About 2 hours 30 minutes

Variations

  • Chocolate lovers: Add melted chocolate to the batter for a double chocolate version.
  • Mint Oreo twist: Use mint Oreos for a refreshing flavor.
  • Peanut butter version: Swirl in peanut butter for a nutty twist.
  • Gluten-free option: Use gluten-free chocolate cookies.
  • No-bake version: Skip baking and chill the cheesecake mixture in a muffin tin with a no-bake Oreo crust.

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 2 months. Thaw in the fridge before serving.
  • Serving tip: Enjoy chilled for the best texture.

FAQs

Mini Oreo Cheesecakes
Mini Oreo Cheesecakes 11 Mini Oreo Cheesecakes are the perfect bite-sized dessert, featuring a crunchy Oreo cookie crust, a rich and creamy cheesecake filling, and a cookies-and-cream topping. These easy-to-make cheesecakes are ideal for parties, holidays, or whenever you’re craving a sweet treat.

Can I use mini Oreos instead of whole Oreos for the crust?

Yes! Just place one mini Oreo in each liner for a smaller base.

How do I prevent cracks in the cheesecakes?

Avoid overmixing and don’t overbake. Let them cool gradually before refrigerating.

Can I make these without a muffin tin?

Yes, you can use silicone molds or small ramekins instead.

What’s the best way to crush Oreos?

Use a food processor or place them in a zip-top bag and crush with a rolling pin.

Can I make these ahead of time?

Yes! They taste even better the next day after chilling.

How do I get the best texture for the cheesecake filling?

Make sure your cream cheese is fully softened before mixing to avoid lumps.

Can I use flavored Oreos?

Absolutely! Try Golden Oreos, peanut butter Oreos, or birthday cake Oreos for fun variations.

How do I make these extra creamy?

Use full-fat cream cheese and sour cream for the richest texture.

What can I use instead of sour cream?

Greek yogurt works as a great substitute.

Can I add a chocolate ganache topping?

Yes! Drizzle melted chocolate over the chilled cheesecakes for an extra indulgent touch.

Conclusion

Mini Oreo Cheesecakes are the perfect bite-sized dessert, combining a crunchy cookie base with a creamy cheesecake filling. Easy to make, customizable, and absolutely delicious, these mini treats are guaranteed to be a hit at any gathering. Try them today and enjoy a delightful cookies-and-cream experience!

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Mini Oreo Cheesecakes

Mini Oreo Cheesecakes

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Oreo Cheesecakes are creamy, rich, and packed with cookies and cream flavor! With a whole Oreo cookie as the crust and a smooth cheesecake filling, they’re the perfect bite-sized dessert for any occasion.


Ingredients

Units Scale
For the Crust:
  • 12 whole Oreo cookies (for the base)
For the Cheesecake Filling:
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup (60g) sour cream (or Greek yogurt)
  • 6 Oreo cookies, crushed
For the Topping (Optional):

 

  • Whipped cream
  • Crushed Oreos
  • Chocolate drizzle

Instructions

  • Preheat & Prepare – Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners. Place a whole Oreo cookie at the bottom of each liner.

  • Make the Cheesecake Filling – In a bowl, beat softened cream cheese and sugar until smooth. Add vanilla, egg, and sour cream, mixing until just combined. Fold in the crushed Oreos.

  • Fill & Bake – Spoon the cheesecake mixture over each Oreo base, filling each about ¾ full. Bake for 15-18 minutes, or until the centers are set but slightly jiggly.

  • Cool & Chill – Let the cheesecakes cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours (or overnight for best results).

 

  • Garnish & Serve – Top with whipped cream, more crushed Oreos, or a drizzle of chocolate. Enjoy!


Notes

  • Make ahead: These mini cheesecakes can be made a day in advance and stored in the fridge.
  • No-bake option: Use a no-bake cheesecake filling and chill for 4+ hours instead of baking.

 

  • Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months.

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