Mini Oreo Cheesecakes

Mini Oreo Cheesecakes are a cookies and cream dream, baked in a muffin tin, with a crispy, buttery Oreo Crust, a creamy, rich cheesecake filling, and a whipped cream topping. Complete these individual-sized desserts with mini Oreos on top!

I love making my New York Style Oreo Cheesecake, but when I want a dessert that’s easy to share and simple to serve, I turn that recipe into these cupcake-sized mini Oreo cheesecakes instead!

Everyone loves the sweet and creamy flavor of Oreos packed into this creamy cheesecake filling, and the thick Oreo cookie crust is just the best!

We have lots of easy Oreo desserts for you to try! Be sure to check out my Oreo Tiramisu, No Bake Oreo Pie, Chocolate Covered Oreos, and Oreo Icebox Cake.

Why You’ll Love This Recipe

1. Individual Servings – This recipe makes 12 cupcake-sized Oreo cheesecakes, and you can easily double the recipe to feed a larger crowd. Making cheesecake this way means that you have built-in portion control too!
2. Lots and Lots of Oreos – There are bits and pieces of Oreo Cookies in every single bite! You’ll use Oreos in the crust, the filling, and the topping.
3. A Perfect Recipe for Sharing and Making Ahead – Mini cheesecake cupcaeks can be made up to a few days ahead of time, so you can make them when you have the time, and keep them cool until you need them.

Ingredients In Mini Oreo Cheesecakes

Here’s what you need to make these adorable single-serving cheesecake desserts:

• Oreos: There are Oreos all over this dessert! Grind some up finely for the crust, chop some to mix into the cheesecake filling, and set aside some mini Oreos for the topping.
• Butter: Melted butter is the other ingredient in the Oreo cookie crust. I like to melt butter in the microwave for about 20 seconds, and then 10 second intervals if needed.
• Cream Cheese and Sour Cream: A combination of both gives these mini cheesecake bites the creamiest texture. Be sure to let the cream cheese soften to room temperature before using it.
• Eggs: Allow your eggs to come to room temperature before mixing up the cheesecake. This way the mixture will be extra smooth.
• Sugar: Granulated sugar gives the filling the perfect amount of sweetness, and you’ll need powdered sugar to sweeten the whipped cream topping.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Mini Oreo Cheesecake Cupcakes

Before you get started, preheat the oven to 350°F (180°C) and line a muffin pan with paper liners.

1. Crush the Oreos for the Crust: Add 12 Oreos to a food processor and blend until only fine crumbs remain. Add the melted butter and pulse until the mixture resembles wet sand.
2. Make the Crusts: Divide the Oreo crumb mixture evenly between 12 prepared muffin cavities. Press down firmly with your fingers or the back of a spoon, and set aside.
3. Mix the Cheesecake: In the bowl of a stand mixer, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, blending well after each addition. Scrape the sides of the bowl as necessary to ensure even mixing. Beat in the sour cream, vanilla, and salt.
4. Add More Oreos! Stir in 10 chopped Oreos, and mix well so that they are evenly incorporated.

1. Fill The Muffin Pan: Divide the cheesecake batter between the 12 muffin cups. You can fill the paper liners almost all the way, but be careful to not overflow them.
2. Bake: Place the pan of cheesecake bites into the preheated oven and bake for 12-15 minutes, or until the center is set and no longer jiggly. Remove from the oven and let cool on the counter for 20 minutes, then refrigerate for at least 90 minutes to chill completely.
3. Make the Topping: Place the heavy cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment and whip until firm peaks form.
4. Decorate: Use a piping bag to add a dollop of whipped cream to each of the chilled cheesecakes, then top with a mini oreo. 

Recipe Tips

• I like to use my food processor to turn Oreos into very fine crumbs for the crust. You can also crush the cookies using a large Ziploc bag and a heavy rolling pin or meat mallet instead.
• Be sure to press down the cookie crust. Use your fingers, or a small flat-bottomed glass or measuring cup to compact the crumbs to make a solid, sturdy layer. Check out my Graham Cracker Crust recipe if you need more tips and tricks for making the best cookie crusts.
• Use full-fat ingredients to make cheesecake. Avoid low-fat or fat-free cream cheese or sour cream for this recipe, it just doesn’t taste as good!
• Mini Oreos are adorable on top of these mini cheesecakes, but if you can’t find them, you can use whole or cut in half regular-sized Oreos instead.
• Decorate just before serving. You don’t necessarily need to do this, but I like to make sure that the whipped cream is fresh and the mini Oreos are still crisp!
• If you need a shortcut, use pre-made whipped topping (Cool Whip, or similar) instead of making fresh whipped cream.

Storing Tips

• These mini Oreo cheesecakes can be stored in an airtight container in the fridge for up to 5 days.
• You can also freeze them, wrapped individually, for up to 3 months. Just let them thaw in the fridge overnight before serving.
• I suggest that you wait to add the topping if you’re going to make these ahead of time so that the whipped cream doesn’t deflate and the mini Oreos will be crunchy.

Other Easy-to-Share Desserts You’ll Love

Single-serving desserts are easy to make and a breeze to serve, since there’s no cutting involved!

I have some delicious cupcakes that you should try, including my rich Chocolate Cupcakes with chocolate frosting, colorful Rainbow Cupcakes decorated with gummy candy, and festive and patriotic 4th of July tie dye cupcakes.

Recipe FAQs

More Cheesecake Recipes to Try

Chocolate Chip Cheesecake Recipe With Chocolate Ganache

Blueberry Cheesecake Bars

Reese’s Caramel Cheesecake

Oreo Cheesecake

All Desserts →

This easy recipe for Mini Oreo Cheesecakes is perfect for any occasion! Make these for your family, or bring them to the next party you’re invited to. They’ll be a huge hit no matter what

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 26 votes

(Click stars to rate!)

Mini Oreo Cheesecakes

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Chill Time: 2 hours hrs

Total Time: 2 hours hrs 30 minutes mins

Author: Diana

• Pin It

Print Rate Recipe Text Recipe Email Recipe

Mini Oreo Cheesecakes are a sweet and easy treat, baked in a muffin tin, with a crispy, buttery Oreo Crust, and creamy cheesecake filling.

12 mini cheesecakes

Mini Oreo Cheesecakes are a sweet and easy treat, baked in a muffin tin, with a crispy, buttery Oreo Crust, and creamy cheesecake filling.

Equipment

• 12 cup muffin pan
• Muffin liners
• Food processor
• Electric Hand mixer or Stand mixer

Ingredients

Crust:

• ▢ 12 Oreo cookies
• ▢ 2 tablespoons (26 g) unsalted butter melted

Filling:

• ▢ 16 ounces (450 g) full fat cream cheese softened to room temperature
• ▢ ½ cup (100 g) granulated sugar
• ▢ 2 large eggs at room temperature
• ▢ ¼ cup (62 g) sour cream
• ▢ 1 teaspoon (5 ml) vanilla extract
• ▢ ⅛ teaspoon salt
• ▢ 10 Oreo cookies roughly chopped

Topping:

• ▢ ½ cup (240 ml) heavy cream
• ▢ 2 tablespoons powdered sugar
• ▢ 12 mini Oreos

Instructions

• Adjust the oven rack to the lower-middle position. Preheat oven to 350°F (180°C) or 160° fan oven, line a muffin pan with paper liners, and set aside.
• Add 12 Oreos to a high speed food processor; blend until only fine crumbs remain. Add the melted butter and pulse until the mixture resembles wet sand.
• Divide the Oreo crumb mixture evenly between the 12 prepared muffin cavities, press down firmly with your fingers or the back of a spoon; set aside.
• In the bowl of a stand mixer, (or using a hand mixer and mixing bowl) beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, blending well after each addition. Scrape the sides of the bowl as necessary to ensure even mixing. Beat in the sour cream, vanilla, and salt.
• Finally, add the chopped Oreos and mix well.
• Divide the cheesecake batter between the 12 muffin cups, being careful to not overflow the paper liners.
• Bake the cheesecakes in the oven for 12-15 minutes, or until the center is set and no longer jiggly. Remove from the oven and allow to cool for 30 minutes before placing into the fridge for 90 minutes to chill completely.
• Place the heavy cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment and whip until firm peaks form. Use a piping bag to add a dollop of whipped cream to each of the chilled cheesecakes, then top with a mini Oreo.

Notes:

• I like to use my food processor to turn Oreos into very fine crumbs for the crust. You can also crush the cookies using a large Ziploc bag and a heavy rolling pin or meat mallet instead.
• Be sure to press down the cookie crust. Use your fingers, or a small flat-bottomed glass or measuring cup to compact the crumbs to make a solid, sturdy layer. Check out my Graham Cracker Crust recipe if you need more tips and tricks for making the best cookie crusts.
• Use full-fat ingredients to make cheesecake. Avoid low-fat or fat-free cream cheese or sour cream for this recipe, it just doesn’t taste as good!
• Mini Oreos are adorable on top of these mini cheesecakes, but if you can’t find them, you can use whole or cut in half regular-sized Oreos instead.
• Decorate just before serving. You don’t necessarily need to do this, but I like to make sure that the whipped cream is fresh and the mini Oreos are still crisp!
• If you need a shortcut, use pre-made whipped topping (Cool Whip, or similar) instead of making fresh whipped cream.
• Storing: These mini Oreo cheesecakes can be stored in an airtight container in the fridge for up to 5 days.
• Freezing: You can also freeze them, wrapped individually, for up to 3 months. Just let them thaw in the fridge overnight before serving.

Nutrition Information

Serving: 1mini cheesecake, Calories: 401kcal, Carbohydrates: 36g, Protein: 6g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 88mg, Sodium: 290mg, Potassium: 157mg, Fiber: 1g, Sugar: 25g, Vitamin A: 786IU, Vitamin C: 0.1mg, Calcium: 60mg, Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen