This mini Oreo cheesecake recipe gives an Oreo lover the crunch of the cookie in every bite of smooth cheesecake. Pieces of Oreos run all through the cream cheese filling, and there’s a full-sized Oreo in the crust underneath.
Keep The Cheesecakes From Cracking
Mini cheesecakes that come out of the oven without puffing up don’t crack as they cool. I’ve found the trick comes down to when I stop using the mixer.
Beat the cream cheese with the mixer until it’s smooth and fluffy, then beat in the sugar, sour cream and vanilla. That’s the last job I give the mixer. As soon as the first egg goes in, switch to a spatula and mix the rest by hand.
Stir each egg in by hand until it’s combined, then fold the chopped Oreos through with the same spatula.
If the mixer keeps running past the eggs, it whips too much air into the batter. Those cheesecakes puff up while they bake and then crack as they cool.
Pull Them When The Tops Look Evenly Cooked
The tops of the minis tell you when they’re done, so that’s where I look when I open the oven door.
When they’re ready, the middle of each one is just set and the top looks dry all the way across. If you still see a wet-looking spot in the middle of any of them, close the door and give them a little longer before you look again.
Once every top looks dry, take the tins out of the oven.
Making Them Ahead And Keeping Leftovers
These mini cheesecakes chill for at least four hours , so you can bake them the day before you need them and leave them in the tin in the fridge overnight. The next day, lift them out of the tin, set them on the platter and pipe the whipped cream on.
Once the platter’s out, maybe next to a tray of chocolate chip cookie cheesecakes, keep an eye on the time. They can sit out for up to two hours, or one hour if the room is above 90°F. After that, put whatever’s left back in the fridge.
I keep leftovers in an airtight container in the fridge, and they’ll last up to a week.
If you’re freezing some, freeze them plain, before the whipped cream and mini Oreo go on top. They’ll keep in the freezer for up to two months. Thaw them in the fridge overnight, then pipe the whipped cream and set a mini Oreo on each one.
What Our Recipe Tester Says
Worked Well In A Muffin Tin
FROM KAREN C: The recipe worked well in a mini muffin tin, and the mini cheesecakes looked good and tasted good. They were better and prettier than the other recipes I have tried. A shot glass was the perfect size for pressing the crust down in the mini muffin tin. The whipped cream was not enough to cover them all, so I suggest doubling it, because it’s better to have a little extra than not enough.
Author Notes
This recipe was originally posted in May 2021. In 2025, I combined the best part of two recipes to come up with this version: one was made in a regular muffin tin and the other was made in a casserole dish. The result is the mini muffin tin recipe you see in the recipe card today.
Mini Oreo Cheesecakes
Ingredients
Filling
- 8 ounces cream cheese, softened
- ⅓ cups granulated sugar
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 1 eggs
- 5 standard Oreo cookies, finely chopped
Crust
- 12 Oreo cookies
- 2 tablespoons butter, melted
Topping
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 24-30 mini Oreos and Oreo crumbs, for decorating if desired
Instructions
- Preheat the oven to 325°F.
- Line mini muffin tins with cupcake liners.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add sugar, sour cream, and vanilla extract and beat until fully combined.
- Add the egg and stir by hand until combined.
- Fold in the chopped Oreos.
- In the bowl of a food processor, blitz the Oreo cookies until broken down into fine crumbs. Add the melted butter and run the food processor until combined.
- Press 1 teaspoon of the cookie crumbles into the bottom of each cupcake liner and gently press down to create an even layer crust. (I used a shot glass).
- Add 1 tablespoon of the cheesecake mixture over each cookie crumb base.
- Bake for 15-18 minutes until the center of the cheesecake is just set and looks dry across the top (the center should be no more than 160 degrees).
- Allow the mini cheesecakes to cool in the muffin pan to room temperature (about 30 minutes), then place in the refrigerator to chill for at least 4 hours or overnight.
- To make the whipped cream topping, whip the heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form.
- After the cheesecake is fully chilled, remove the mini cheesecakes from the mini cupcake pan and place on a serving platter.
- Pipe whipped cream onto the tops of each mini cheesecake and top with a mini Oreo cookie.
Notes
- Make sure your ingredients are at room temperature so you don’t end up with lumps in the cream cheese mixture.
- For the smoothest cheesecake and the least likelihood of it cracking, place a pan of water on the rack underneath the pan while they’re baking.
- Overbeating the cheesecake batter will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Comments
Gloria says
We are obsessed with these – SOOOO yummy!!!
Judy Ann Nielsen says
Can I just place a full oreo cookie in the bottom of the cupcake liner and the cream cheese mix on top and bake?
Layne Kangas says
Hi, Judy – you can try it that way. I’m not sure if they will hold up the same but probably would be yummy. Enjoy!
Kelli says
Can liners be used to bake the cheesecakes in?
Layne Kangas says
Hi, Kelli – you can line the muffin pan with cupcake liners. Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.
Kathy says
Can you use an 8oz container of cream cheese (already whipped) instead of a block package?
Layne Kangas says
Hi, Kathy – yes, that should be fine. Enjoy!