If you love Oreos and cheesecake, these Mini Oreo Cheesecakes are the perfect combination! With a crunchy Oreo crust, creamy cheesecake filling, and extra Oreo pieces throughout, each bite is pure cookie-and-cream bliss. These bite-sized treats are great for parties, gatherings, or whenever you want a delicious dessert without making a full-sized cheesecake. Best of all, they’re super easy to make, and you only need a handful of ingredients!
Why You’ll Love These Mini Oreo Cheesecakes
- Perfect Portions: Bite-sized cheesecakes that are great for sharing or indulging on your own.
- Creamy & Crunchy: A smooth, creamy cheesecake filling paired with a crunchy Oreo base.
- Easy to Make: Simple ingredients and easy steps make this recipe beginner-friendly.
- Party-Perfect: These mini cheesecakes are great for parties, potlucks, or dessert tables.
- Customizable: Add your own toppings or mix-ins for a fun twist on the classic.
Ingredients
For the Oreo Crust
- 12 Oreo cookies, crushed
- 2 tbsp unsalted butter, melted
For the Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- ½ cup (100g / 0.22 lb) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream
- 6 Oreo cookies, crushed (for mixing into the batter)
- 12 whole Oreo cookies (for the bottom of each cheesecake)
Optional Toppings
- Whipped cream
- Crushed Oreos
- Chocolate drizzle
Directions
Step 1: Preheat the Oven and Prepare the Muffin Tin
- Preheat the Oven:
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners. - Prepare the Oreo Base:
Place a whole Oreo cookie at the bottom of each cupcake liner. This will serve as the base for each mini cheesecake.
Step 2: Make the Oreo Crust (Optional for Extra Crunch)
- Crush the Oreos:
In a food processor or with a zip-top bag and rolling pin, crush 12 Oreo cookies into fine crumbs. - Mix with Butter:
In a small bowl, mix the crushed Oreos with melted butter until evenly combined. - Press into the Liners:
If you prefer extra Oreo crust on top of the whole cookie base, press about 1 tablespoon of the Oreo mixture into the bottom of each cupcake liner, on top of the whole Oreo.
Step 3: Make the Cheesecake Filling
- Beat the Cream Cheese:
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. - Add the Eggs and Vanilla:
Beat in the eggs one at a time, then mix in the vanilla extract until well combined. - Add the Sour Cream and Crushed Oreos:
Stir in the sour cream, followed by the 6 crushed Oreos, mixing gently to evenly distribute the cookie pieces.
Step 4: Assemble and Bake
- Fill the Muffin Tin:
Spoon the cheesecake filling into each cupcake liner, filling them nearly to the top. - Bake:
Bake for 18-22 minutes, or until the centers are set and slightly jiggly. The cheesecakes will firm up as they cool. - Cool:
Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Chill and Serve
- Chill the Cheesecakes:
Once the cheesecakes are completely cool, refrigerate them for at least 2 hours to set. - Top and Serve:
Before serving, top the mini Oreo cheesecakes with whipped cream, extra crushed Oreos, or a drizzle of chocolate sauce. Enjoy!
Notes
- Make Ahead: These mini cheesecakes can be made a day in advance and stored in the fridge until ready to serve.
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to 5 days.
- Freezer-Friendly: You can freeze these mini cheesecakes for up to 2 months. Just thaw in the fridge before serving.
- Use Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature to ensure a smooth, lump-free cheesecake filling.
- Double the Recipe: If you’re making these for a large crowd, you can easily double the recipe and use two muffin tins.
Frequently Asked Questions
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the best creamy texture. Low-fat cream cheese will result in a slightly lighter, but still delicious, cheesecake.
Do I have to use sour cream?
Sour cream adds a nice tang and creaminess, but you can substitute it with Greek yogurt or leave it out for a denser cheesecake.
Can I use flavored Oreos?
Absolutely! Feel free to use your favorite Oreo flavors like mint, chocolate, or golden Oreos for a fun twist.
What if I don’t have a muffin tin?
If you don’t have a muffin tin, you can bake these in mini tart pans or even small ramekins. Just adjust the baking time as needed.
Can I make a large Oreo cheesecake instead of mini ones?
Yes! You can make this recipe in a 9-inch springform pan. The baking time will increase to about 45-50 minutes.
Tips and Notes
- My Tip: For a pretty presentation, pipe whipped cream on top of each mini cheesecake and sprinkle with crushed Oreos just before serving.
- Pro Trick: To prevent cracks in the cheesecake, don’t overbake them. The centers should still have a slight jiggle when you take them out of the oven.
- Serving Suggestion: Serve these cheesecakes cold, straight from the fridge, with a cup of coffee or a glass of cold milk.
Variations
- Mint Oreo Cheesecakes: Use mint-flavored Oreos and add a drop of peppermint extract to the cheesecake filling for a minty twist.
- Peanut Butter Oreo Cheesecakes: Swirl a tablespoon of peanut butter into the cheesecake batter and top with peanut butter Oreos.
- Red Velvet Oreo Cheesecakes: Use red velvet Oreos and add a few drops of red food coloring to the cheesecake filling for a festive look.
- Double Chocolate Cheesecakes: Use chocolate cream-filled Oreos and add 2 tablespoons of cocoa powder to the cheesecake filling for extra chocolate flavor.
- Gluten-Free Oreo Cheesecakes: Use gluten-free Oreos and make sure all other ingredients are gluten-free to make this a safe treat for those with gluten sensitivities.
Mini Oreo Cheesecakes
These Mini Oreo Cheesecakes are creamy, rich, and packed with Oreo goodness. With a whole Oreo cookie as the crust and a smooth cheesecake filling mixed with crushed Oreos, these bite-sized treats are perfect for parties, celebrations, or just a sweet indulgence. They’re easy to make and guaranteed to satisfy any sweet tooth!
Ingredients
For the Crust
- 12 whole Oreo cookies for the base, one per cheesecake
For the Cheesecake Filling
- 16 oz 1 lb cream cheese, softened
- ½ cup 0.12 lb granulated sugar
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup 0.12 lb sour cream
- 6 Oreo cookies crushed
For Garnish (Optional)
- Whipped cream
- Extra Oreo cookie crumbles
- Chocolate drizzle
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Prepare the Crust
- Place one whole Oreo cookie at the bottom of each lined muffin cup. This will serve as the crust for your mini cheesecakes.
Step 3: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2–3 minutes.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Mix in the sour cream until fully combined.
- Gently fold in the crushed Oreos until evenly distributed.
Step 4: Assemble the Mini Cheesecakes
- Spoon the cheesecake filling evenly over each Oreo crust in the muffin tin, filling each liner almost to the top.
Step 5: Bake the Cheesecakes
- Bake for 15–18 minutes, or until the centers are just set. The cheesecakes will still be slightly jiggly in the middle.
- Remove from the oven and let the cheesecakes cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely.
Step 6: Chill and Garnish
- Refrigerate the mini cheesecakes for at least 2 hours, or until fully chilled and set.
- Before serving, garnish with whipped cream, extra Oreo cookie crumbles, or a drizzle of chocolate, if desired.
Notes
- Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezer-Friendly: Wrap the cheesecakes individually in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Variation: Try using different Oreo flavors, like Golden Oreos or Mint Oreos, for a fun twist.
- Serving Tip: These mini cheesecakes are perfect for parties and can be made a day ahead for convenience.
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