This mini Oreo cheesecake recipe only takes 20 minutes to whip up! Each little cake has a luscious cheesecake layer, on top of America’s favorite chocolate cookie, and is topped with from-scratch whipped cream. They are perfect for making ahead of time for parties and potlucks, and are just the right size!
I love that the cheesecake filling balances out the chocolate cookie flavors. It’s the perfect combo because neither it is overpowering and the size is so satisfying because of the richness in each bite. I took a shortcut by using a single cookie for the “crust” but you can make a homemade Oreo crust using my no bake recipe if you prefer.
If you love Oreo cheesecake recipes, try my brownie bottom cheesecake (great for the turtle flavor lovers), cookie dough cheesecakes (very similar to these, but uses chocolate chip cookies), and the full size no bake Oreo cheesecake. Have a few leftover cookies? Whip up a batch of deep fried Oreos (just like the ones at the fair), or let the kids join in on the fun and make dipped penguin cookies!
Why You’ll Love Mini Oreo Cheesecakes
- These mini cheesecakes are so cute and much easier to make than a traditional cheesecake.
- They are the perfect size for individual servings and parties.
- The ingredient list is simple.
- Can be made ahead of time.
What Ingredients do I Need for Mini Oreo Cheesecake?
- Oreo cookies
- cream cheese – we used full-fat cream cheese.
- granulated sugar
- vanilla extract
- sour cream – makes the filling smooth, creamy, and lightens it up a little bit.
- Oreo cookies – chop these using the food processor to make it easier!
Whipped Cream Ingredients:
- heavy whipping cream
- powdered sugar
- mini Oreos for decorating
Before You Start: Allow the eggs and cream cheese to come to room temperature before adding them to the batter.
How to Make Mini Oreo Cheesecakes
PREP: Place the paper liners in the muffin pan and preheat the oven to 325 degrees.
MAKE THE CHEESECAKE FILLING: Beat the cream cheese in a medium bowl until fluffy using an electric mixer. Add the sugar and vanilla, and continue mixing. Scrape down the sides of the bowl as needed. Stir by hand, one egg at a time. Fold in the chopped Oreos.
COOK AND COOL: Scoop the filling into each liner on top of the Oreo crust so it’s almost to the top. Bake for 20 minutes or until the cheesecakes have set. Cool at room temperature for 30 minutes, then chill in the fridge for 1-2 hours.
GARNISH AND SERVE: Beat the whipped cream until soft peaks form, then add the powdered sugar and continue whipping. Pipe the whipped cream on top of each mini cheesecake and garnish with mini Oreos or cookie crumbs.
- If the cheesecake filling is over-mixed, you will have cracking and puffing during the baking process. That’s why I switch to hand stirring once I crack the first egg in.
- Anytime I make cheesecakes, I like to add a pan of water to the rack underneath. This keeps the environment moist and prevents cracking. It also keeps the cakes smooth and creamy.
- While the cookie on the bottom does get a bit soft, it holds up well and is easy to bite into.
- This recipe will make 14-18 cheesecakes depending on the shape of your pan and how full you fill them.
- If you are making these ahead of time, pipe the whipped cream just before serving.
Every year, there are over 120,000 tons of cream made to fill the inside of Oreo cookies.
For a crumb crust, combine the cookies and melted butter in a food processor. Pulse until the mixture is fine. Firmly press the crumbs into the cupcake pan liners.
If you would rather use Cool Whip than homemade whipped cream you can. Just add a dollop right before serving.
Keep them in the refrigerator, covered loosely with foil or plastic wrap for up to 1 week. To freeze, place them on a baking sheet and into the freezer until they are solid. Wrap in a layer of plastic wrap, then place in a freezer bag for up to 2 months.
The center should jiggle slightly if you shake them, while the edges are set and stay in place.
Mini Oreo Cheesecake
- 18 Oreo cookies
- 2 – 8 oz. packages cream cheese softened
- ⅔ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 eggs
- 6 standard Oreo cookies finely chopped
Whipped Cream Ingredients:
- 2 cups heavy whipping cream
- 6 tablespoons powdered sugar
- 18 mini Oreos for decorating and Oreo crumbs, if desired
- Preheat the oven to 325°F.
- Line standard muffin tins with cupcake liners and place one Oreo cookie in the bottom of each liner.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add sugar and vanilla extract and beat until fully combined.
- Beat in the sour cream.
- Add in 1 egg at a time and stir by hand until combined.
- Fold in chopped Oreos.
- Scoop cheesecake mixture over the Oreo lined cupcake liners in the muffin tin. Fill each tin almost to the top.
- Bake for 20 minutes until the cheesecakes are set and dry to the touch on top.
- Allow cheesecakes to cool to room temperature (about 30 minutes) and then place in the refrigerator to chill for 1 to 2 hours.
- To make the whipped cream, whip heavy cream until soft peaks form. Add in the powdered sugar and continue whipping until stiff peaks form.
- Pipe whipped cream onto the tops of the chilled cheesecakes. Garnish with mini Oreos and chopped Oreo crumbs.