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
(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
- 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.
- 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.
- Fill the muffin cups: Spoon the cheesecake mixture over each Oreo base, filling each liner about ¾ full.
- Bake: Bake for 18-22 minutes, or until the centers are set but slightly jiggly.
- Cool and chill: Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.
- 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
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!
PrintMini Oreo Cheesecakes
- 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
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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