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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.