Dessert

Mini Oreo Cheesecakes (Creamy, Crunchy, and Easy to Make!)

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.