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Whether you’re hosting a party or simply indulging yourself, these mini oreo cheesecakes are the bite-sized delights you’ve been craving. Easy oreo cheesecake filling, with oreo cookie crust – preps quickly and baked in a muffin tin! And made with just 7 simple ingredients!
Have you tried these fantastic Oreo mini cheesecakes yet? If not, you’re missing out! They’re like little bites of heaven, with a rich Oreo crust, a velvety cheesecake center, and a dollop of creamy goodness on top.
The best part is, they’re super easy and incredibly fun to make. So if you’re up for a delightful baking adventure, these mini Oreo cheesecakes are your golden ticket to dessert paradise!
I love a traditional cheesecake, like my Oreo cheesecake, but sometimes I don’t want to go to all the hassle of making a full cheesecake having to prep a water bath to bake it in. Mini cheesecakes are so much easier and I still get all that Oreo goodness! You just need to use muffin liners and a muffin pan to bake them in. Easy peasy.
They are the perfect size for sharing and bringing to a party, like a holiday get together or baby shower.
- Grab some candy bars and make these decadent Butterfinger cheesecake bars!
- Churro cheesecake bars are easy cheesecake bars made with crescent rolls and cinnamon sugar.
- With a coconut pecan topping, these German chocolate cheesecake bars are rich, creamy and delicious.
- For more delicious cheesecake inspiration be sure to check out my full list of 45 Cheesecake recipes for your next dessert!
Why You Will Love these Mini Oreo Cheesecakes
- Easy dessert to make and customize. These Oreo mini cheesecakes are made with just 7 simple ingredients. And you can serve them plain, with whipped cream, or with your favorite toppings.
- No special pan needed. No special needed, these are baked in a muffin tin and no water bath is needed so prep is esay!
- Perfect for get-togethers. Everybody loves a mini desserts! These little cheesecakes will be adored by everyone!
For the Oreo Cookie Crust:
- 20 Oreo cookies
- 4 tablespoons (½ stick, 57 g) unsalted butter, melted
For the Creamy Cheesecake Filling:
- 16 ounces cream cheese– I recommend brick style cream cheese for best texture and not tub variety.
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons vanilla extract
- ⅓ cup (76 g) sour cream– Full fat is best for texture. But can also use plain Greek yogurt.
- 2 large eggs – Make sure your eggs are at room temperature so you get a smooth filling.
- 9 Oreo cookies, crushed– The Oreo cookies are used in both the crust and the filling of the cheesecake. They give the cheesecake a rich chocolate flavor and a crunchy texture. You can even use mini Oreos instead.
How to Make Mini Oreo Cheesecakes
Preheat and Prep
Begin by preheating your oven to 350°F (180°C) and lining two cupcake tins with cupcake liners.
Take your Oreo cookies and give them a whirl in a food processor until they’re broken into fine crumbs. You can also place the cookies into a ziplock bag and break them down by using a rolling pin to smash them into cookie crumbs.
Mix with Butter
In a large bowl or in the bowl of the food processsor, add the melted butter to the oreo crumbs and stir (or pulse) to combine.
Transfer and Flatten
Using a handy tablespoon, spoon the mixture into your cupcake tin or paper liners. Then, press it down into a flat layer. You can use a tool like a shot glass, the back of a spoon, or even your clean hands to get it nice and even. If you have a mini cheesecake pan, you can use that as well.
Place your soon-to-be crusts in the oven for 5 minutes or until they turn a slightly darker golden brown. Once baked, take them out and set them aside. Don’t forget to lower your oven temperature to 325°F (163°C) for the next step.
Creamy Oreo Cheesecake Filling Creation:
Cream Cheese & Sugar
In a bowl, beat room temperature cream cheese and sugar. Use an electric mixer on medium speed to make it smooth and completely combined. Whether you’re using a stand mixer with a whisk attachment or a hand mixer, it’s up to you. Make sure to scrape the sides of the bowl and continue mixing until the cream cheese mixture perfectly uniform.
Sour Cream and Vanilla
Next, add the sour cream and vanilla extract to the mix. Beat everything together until it’s nicely combined.
Now, add your eggs and mix until they’re fully incorporated. Don’t forget to scrape the bowl down once more to ensure a perfectly smooth mixture.
Oreo Cookie Addition
With a spatula or a wooden spoon, gently fold in those crushed Oreo cookies. It’s time to get that rich, Oreo-filled goodness evenly distributed throughout the mixture.
It’s time to distribute the cheesecake batter among the 18 cupcake liners. You can make this easy by using a small ice cream scoop. Fill them up to about 3/4 of the way to the top. A medium cookie scoop works wonderfully for this task.
Baking the Cheesecakes
Bake cheesecakes for 18-20 minutes. When they’re done, take them out of the oven and let them cool to room temperature for about an hour. After that, pop them in the fridge for 2 hours or until they’re nice and firm.
Remove your mini cheesecakes from the muffin tin and, before serving, give them a delightful dollop of whipped cream and a mini Oreo cookie for a garnish. Enjoy!
- Room-temperature ingredients. At room temperature, all ingredients will mix more smoothly and create a creamier cheesecake filling.
- Full-fat cream cheese. For the richest and creamiest mini oreo cheesecakes, use full-fat cream cheese.
- Make sure not to overbake. Don’t overbake your mini oreo cheesecakes to avoid a dry and crumbly texture; they should be just set in the center when done.
- Allow time to cool. Let your mini oreo cheesecakes cool completely before serving to prevent them from falling apart.
- Caramel Drizzle. Drizzle a bit of caramel sauce over the cupcakes after they’ve cooled for an extra layer of sweetness.
- Minty Fresh. Add a dash of mint extract to the cheesecake mixture and crush mint Oreos for a refreshing twist.
- Cookie Swap. Swap the classic Oreo for any of the countless Oreo flavors out there. Think peanut butter, Golden Oreo, red velvet, or even mint-flavored Oreos.
- Add ganache – Top each mini cheesecake with a little ganache before serving for more chocolate flavor!
- Whole Oreo cookie – Instead of making a oreo cookie crust, you can place a whole Oreo cookie in the bottom of the muffin cup and placing batter on top then baking.
Yes, you can make mini Oreo cheesecakes ahead of time. Once the cheesecakes have cooled completely, refrigerate them in an airtight container for up to 2 days.
Yes, you can freeze mini Oreo cheesecakes. Once the cheesecakes have cooled completely, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze the cheesecakes for up to 3 months. To thaw, let the cheesecakes sit in the refrigerator overnight.
There are a few reasons why your mini Oreo cheesecakes might be cracked. First, make sure that you are using room temperature ingredients. This will help to ensure that the cheesecake filling is smooth and creamy.
Second, be careful not to overmix the batter. Overmixing can create air bubbles in the batter, which can lead to cracks in the cheesecake.
Third, make sure that you are not overbaking the cheesecakes. The cheesecakes should be just set in the center when they are done baking. Overbaking can make the cheesecakes dry and cracked.
You can also use a mini cheesecake pan instead of a regular muffin tin.
More Recipes to Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Mini Oreo Cheesecakes
For the Crust
- 20 Oreo Cookies
- 4 Tablespoons (½ stick, 57 g) unsalted butter melted
For the Cheesecake
- 16 ounces (2 blocks) cream cheese room temperature
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons vanilla extract
- ⅓ cup (76 g) sour cream
- 2 large eggs room temperature
- 9 Oreo cookies crushed
For the Crust:
- Preheat oven to 350°F (180°C). Line two cupcake tins with cupcake liners.
- Add oreo cookies to your food processor and pulse until broken into small pieces.
- Add melted butter and pulse to combine.
- Use about a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer. A shot glass works great but any flat tool, or even clean hands work!
- Bake for 5 minutes, until slightly darker golden brown in color. Remove from the oven amd set aside. Lower the oven temp to 325°F (163°C).
For the Filling:
- Add softened cream cheese and sugar to the bowl and mix together with an electric mixer on medium speed until smooth and combined. I like to use my stand mixer fitted with a whisk attachment but the hand mixer also works. Scrape the bowl down with a spatula and continue to mix until completely homogenous.
- Add sour cream and vanilla extract and beat to combine.
- Add the eggs beating to combine. Scrape the bowl down and mix until completely smooth.
- With a spatula, or wooden spoon fold in the crushed Oreo cookies.
- Divide the batter between the 18 cupcake liners. Use a small ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top. I like to use a medium cookie scoop for this.
- Bake for 18-20 minutes. Remove from the oven and cool to room temperature for one hour then refrigerate for 2 hours or until firm. Remove from the muffin tin. Top with whipped cream before serving.
- Storage: You can make mini Oreo cheesecakes ahead of time. Once the cheesecakes have cooled completely, refrigerate them in an airtight container for up to 2 days.
- Freezing: You can freeze mini Oreo cheesecakes. Once the cheesecakes have cooled completely, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze the cheesecakes for up to 3 months. To thaw, let the cheesecakes sit in the refrigerator overnight.