Easy Mini Oreo Cheesecakes

Close up of cheesecake cup with oreos and piping tip behind it.

Course: Dessert

Cuisine: American

Keyword: mini oreo cheesecakes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: mini cheesecakes

Calories: 218kcal

Author: Kara @ Quick and Easy Baking

Mini Oreo cheesecakes are a fun and easy dessert with an Oreo crust, creamy cheesecake filling, then topped with whipped cream.

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US Customary - Metric

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

Flavor tip: Feel free to use any of the other Oreo flavors available.

Storage: These mini cheesecakes should be stored in an airtight container in the refrigerator and can last up to 3-4 days.

How to serve: These cheesecakes are best served cold.

Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have about ingredients, substitutions, mixing questions and more.

Nutritional values are an estimate.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition