Mini Oreo cheesecakes are a fun and easy dessert with an Oreo crust, creamy cheesecake filling, then topped with whipped cream.
These cute Oreo cheesecake bites are perfect for a party, kids, or just when you want a bite-sized creamy cheesecake dessert. Everyone will love these.
Table of Contents:
Each mini cheesecake is like its own small cheesecake. The bottom crust is made with a single Oreo, then there’s a creamy cheesecake filling with crushed Oreos, then each cheesecake is topped with whipped cream.
These are really easy to make, but they actually look fancy. And the fun thing about these is that you can really use any flavor of Oreo cookies that you like. There are so many types, it would be fun to just experiment with different flavors.
Ingredient Notes:
Now let’s talk a little about just some of the ingredients in these individual Oreo cheesecakes. (The printable list of all ingredients are in the recipe card below.)
Cream cheese: You’ll need cream cheese for mini cheesecakes and the full-fat type works best.
Eggs: The eggs will help bake the cream cheese cups up nice and gives them some structure.
Sour cream: This is a really great ingredient to add to cheesecakes because it just adds more flavor and makes the cheesecakes smooth.
Oreos: You’ll used an entire Oreo as the crust, then you’ll add in crushed Oreos for the filling and the topping.
Whipped cream: This is the final touch and adding it to the top just gives these little cheesecakes an extra bit of light creamy flavor.
(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)
How to make these mini cheesecakes:
Let’s talk a little about how to make Oreo cheesecake minis (The printable instructions are in the recipe card below.)
Step 1:
First, preheat the oven to 325 degrees F. Line a standard-sized cupcake pan (not a mini cupcake pan) with cupcake liners.
Step 2:
This recipe will make about 16 mini cheesecakes, so add liners to one full cupcake pan, plus 3-4 cupcake spaces in another pan.
Next, place an Oreo into each cupcake liner.
Step 3:
Now you’ll want to make the filling. In a large mixing bowl, add the cream cheese and mix with an electric mixer on medium-high until very smooth.
Step 4:
Now, add the sugar, eggs, vanilla extract and sour cream then mix on medium-high until very smooth.
Step 5:
Add the crushed Oreos and fold them in with a large spoon or spatula.
Step 6:
Spoon the cheesecake mixture into each cupcake liner on top of each Oreo cookie.
Make sure that you fill the cupcake cups almost all the way up with the filling.
Place in the oven and bake for approximately 15-20 minutes.
These cheesecakes are done with the tops of the cheesecakes will be set, but may still be a little jiggly.
Step 7:
Remove the pan from the oven and set it on a cooling rack. Let the cheesecakes cool to room temperature.
Next, you’ll want to add the cheesecakes to a covered dish or container and store them in the refrigerator for at least two hours to chill.
Step 8:
Once they’re good and chilled, add whipped cream onto each cheesecake and then sprinkle with more crushed Oreos.
(Remember that the instructions will also be in the recipe card below.)
Easy Mini Oreo Cheesecakes
Ingredients
For the Crust:
- 16 Oreo cookies
For the Filling:
- 16 ounces full-fat cream cheese, room temperature (2 blocks)
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract (I used clear vanilla extract so it wouldn't darken the mixture.)
- 1/4 cup sour cream
- 2/3 cup crushed Oreos
For the Topping:
- Cool Whip or Reddi Whip
- More crushed Oreos for garnish
Instructions
For the crust:
- Preheat the oven to 325 degrees F. Line a standard-sized cupcake pan (not a mini cupcake pan) with cupcake liners. This recipe will make about 16 mini cheesecakes, so add liners to one full cupcake pan, plus 3-4 cupcake spaces in another pan.
- Place an Oreo into each cupcake liner.
For the filling:
- In a large mixing bowl, add the cream cheese and mix with an electric mixer on medium-high until very smooth.
- Add the sugar, eggs, vanilla extract and sour cream then mix on medium-high until very smooth.
- Add the crushed Oreos and fold them in with a large spoon or spatula.
- Spoon the Oreo cheesecake filling into each cupcake liner on top of each Oreo cookie. The filling should go almost to the top of each cupcake. Bake for approximately 15-20 minutes. The tops of the cheesecakes will be set, but may still be a little jiggly.
- Remove the pan from the oven and set the pan onto a cooling rack. Allow the cheesecakes to cool to room temperature.
- Once cooled down, add the cheesecakes to a covered dish or container and store in the refrigerator for at least two hours to chill.
- Once chilled, pipe or spoon whipped cream onto each cheesecake and sprinkle with more crushed Oreos. (Whipped cream and crushed Oreos on top is optional) (Before adding the whipped cream, you can remove the cupcake liners or leave them on, depending on the presentation you want.)
Notes
Nutrition
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Tips & FAQs:
Make sure that the cream cheese is close to room temperature because if it’s cold, it won’t mix up easily or smoothly.
Maybe, but I haven’t tried this recipe out using fat-free or low-fat cream cheese.
Yes. I used clear vanilla extract so that the filling would retain its brighter white color. Sometimes regular vanilla extract can darken it, but if you don’t mind that, use plain vanilla extract then.
Make sure to set the eggs out ahead of time so that they can get closer to room temperature before mixing them with the other ingredients. This is important as cold eggs can cause the mixture to become chunky.
Maybe, but I haven’t tried this recipe out using fat-free or low-fat sour cream.
Yes. You can use store-brand Oreos if you can’t get the brand name kind.
Yes, most likely. It should work fine to use other Oreo cookie flavors.
Yes, that would probably work just fine.
No, adding the whipped cream is optional, but is really good.
The tops of the cheesecakes will be set, but may still be a little jiggly.
I haven’t tried freezing these. They may be okay if you add them to a zip freezer bag although I think the cupcake wrappers may pull away from the cheesecakes once they defrost.
These mini cheesecakes should be stored in an airtight container in the refrigerator and can last up to 3-4 days.
These cheesecakes are best served cold.
Video:
Supplies used for this recipe:
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- Cupcake pans
- Cupcake liners
- Mixing bowls
- Electric hand-mixer or stand mixer
- Silicone spatula
- Oven mitts
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