This Mini Oreo Cheesecake recipe turns a baked classic into easy to serve individual portions! Each little cake has a luscious cookies and cream cheesecake layer, baked on top of a whole Oreo cookie for the easiest “crust” ever. They are perfect for making ahead of time for parties and potlucks, and are just the right size!
I love that the creamy cheesecake filling balances out the chocolate cookie flavors. It’s the perfect combo because neither is overpowering and the size is so satisfying with the richness in each bite. I took a shortcut by using a single cookie for the “crust” but you can crush them and mix with butter to make a homemade Oreo crust like I do in my no bake Oreo cheesecake recipe.
If you love mini cheesecakes, try this version of Oreo cheesecake bites baked in a square baking dish. My brownie bottom cheesecake or cookie dough cheesecakes (very similar to these, but uses chocolate chip cookies) are also fan favorites. 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!
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Why You’ll Love Mini Oreo Cheesecakes
- These mini cookies and cream cheesecake 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.
🍰 Ingredients:
These cookies and cream cheesecakes contain a number of basic ingredients, and all of them are easy to find at your local grocery store. Let’s talk about the most important ingredients.
- Oreo cookies – full size and mini – you can use the off brand too, any chocolate sandwich cookie will do. We’re using full size as the base of the cheesecake, with more mixed in to the batter, and the miniature size to decorate.
- Cream cheese – we used full-fat cream cheese
- Sour cream – makes the filling smooth, creamy, and lightens it up a little bit.
- Eggs – brought to room temperature; you will want to mix these in by hand, just as we do with our classic cheesecake recipe, as overmixing can introduce a lot of air into the batter and cause the cheesecakes to rise in the oven and then crack while cooling.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- 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 instead of homemade whipped cream you can. Just add a dollop right before serving.
- You can garnish these with fresh fruit to lighten the flavors!
- A peanut butter fan? Try this same recipe but substitute the Oreos for Nutter Butters.
- Drizzle some warm chocolate ganache on top after the whipped cream for an extra rich flavor. OR substitute whipped chocolate ganache for the whipped cream.
🔪 Instructions:
PREP: Preheat the oven to 325 degrees.
Step 1: Place the cupcake liners in the muffin tin and place one whole Oreo cookie in the center of each liner (this is your Oreo cookie crust).
Step 2: Beat the cream cheese in a medium bowl until fluffy using an electric mixer.
Step 3: Add the sugar and vanilla, and continue mixing.
Step 4: Scrape down the sides of the bowl as needed. Blend until smooth.
Pro Tip – Before You Start: Allow the eggs and cream cheese to come to room temperature before adding them to the batter.
Step 5: Stir by hand, one egg at a time.
Step 6: Fold in the chopped Oreos.
Step 7: Scoop the creamy Oreo cheesecake filling into each liner on top of the Oreo crust so it’s almost to the top.
Step 8: Bake cheesecakes 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.
Step 9: Beat the heavy cream until soft peaks form, then add the powdered sugar on low speed until combined, then medium speed until stiff peaks form.
Step 10: Pipe the whipped cream on top of the little cheesecakes and garnish with mini Oreos or Oreo crumbs.
GARNISH/SLICE/SERVE: Serve as is or with fresh fruit on the side for the perfect dessert!
Recipe Tips for Mini Oreo Cheesecakes
- 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 (water bath). 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 muffin tins and how full you fill them.
- If you are making these ahead of time, pipe the whipped cream just before serving.
- Sometimes the cheesecake can stick to the paper liners, so you can also spray the liners with a non-stick spray. Parchment liners seem to work best with cheesecake filling.
- Mini cheesecakes can be made up to two days in advance and stored in the refrigerator. They can also be frozen up to two months.
Fun Fact
Every year, there are over 120,000 tons of cream made to fill the inside of Oreo cookies.
Recipe FAQs
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 or an airtight container for up to 2 months.
The center should jiggle slightly if you shake them, while the edges are set and stay in place.
More Oreo Cookies Dessert Recipes
If you tried this Mini Oreo Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Mini Oreo Cheesecake
Ingredients
Crust Ingredients:
- 18 Oreo cookies
Filling Ingredients:
- 2 8 oz. packages cream cheese softened
- ⅔ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 eggs
- 6 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
Instructions
- 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.
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