Mini Oreo Cheesecakesrn

Name: Mini Oreo Cheesecake
Prep time: 20 min
Cook time: 20 min
Total time: 190 min
Ingredients: 18 Oreo cookies; 16 ounces cream cheese, (softened (two 8-ounce packages)); ⅔ cups granulated sugar; 1 teaspoon vanilla extract; ½ cup sour cream; 2 eggs; 6 standard Oreo cookies, (finely chopped); 2 cups heavy whipping cream; 6 tablespoons powdered sugar; 18 mini Oreos, (for decorating (Oreo crumbs, if desired))

close up shot of Mini Oreo Cheesecakes on a plate

Packed with Oreo goodness, this creamy mini Oreo cheesecake recipe creates decadent bite-size treats that are big on flavor.

Jump to Recipe

Prep Time20

Cook Time20

Total Time3 10

Servings

Table of Contents

Mini Oreo Cheesecake Ingredients
Substitutions And Additions
How To Make This Mini Oreo Cheesecake Recipe
How To Serve
Storage
Why We Love This Recipe
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JUMP TO RECIPE
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This no-bake mini Oreo cheesecake gives you all the deliciousness of a traditional cheesecake but with a fun Oreo twist. Featuring a chocolate Oreo crust, creamy cheesecake filling, and fluffy whipped cream, they’re sure to please everyone’s sweet tooth.

a close up shot of Mini Oreo Cheesecakes on a plate

Mini Oreo Cheesecake Ingredients

Mini Oreo Cheesecakes raw ingredients that are labeled

Imagine sinking your teeth into a velvety mini Oreo cheesecake that features a texture like nothing you’ve ever tasted before.

The subtle tang of the cheese balances through the sweetness, while the crunch of the Oreo base provides a satisfying contrast to the creamy goodness above.

To make these delectable treats, you’ll need:

For The Crust:

18 Oreo cookies

For The Filling:

2 (8-ounce) packages of cream cheese, softened
⅔ cups of granulated sugar
1 teaspoon of vanilla extract
½ cup of sour cream
2 eggs
6 standard Oreo cookies, finely chopped

For The Whipped Cream Topping:

2 cups of heavy whipping cream
6 tablespoons of powdered sugar
18 mini Oreos for decorating (and Oreo crumbs, if desired)

Substitutions And Additions

DAIRY: I highly recommend full-fat cream cheese and whipped topping for these little cheesecakes.

I find that the low-fat and no-fat versions do not set up as well due to the lack of fat solids in these ingredients.

They also have a higher water content, which will affect how well the filling sets up.

OREO COOKIES: Don’t limit yourself to classic Oreo cookies.

Try experimenting with different flavors like mint, peanut butter, or golden Oreos to customize the cheesecakes to your taste.

Each variety will bring its unique twist to the dessert, whether it’s a refreshing minty kick or a nutty richness.

WHIPPED CREAM (FOR TOPPING): Instead of regular whipped cream, try coconut whipped cream for a dairy-free and tropical twist.

You can also infuse regular whipped cream with a hint of flavored extract or a touch of espresso for an extra layer of decadence.

How To Make This Mini Oreo Cheesecake Recipe

To make these delightful cheesecakes, you will create three layers.

The first layer features an entire Oreo cookie as the base. Next, the creamy cookie-infused cheesecake filling is added. Finally, a fluffy whipped topping completes the recipe.

Follow our step-by-step instructions to make these Oreo cheesecakes.

STEP ONE: Line a standard muffin pan with 12 paper liners.

STEP ONE: Preheat the oven to 325°F.

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecakes at the lower end of the recommended baking time.

STEP TWO: Line standard muffin tins with cupcake liners and place one whole Oreo cookie in the bottom of each liner.

PRO TIP:

Parchment or foil-lined cupcake liners are the easiest to peel from the cheesecake filling.

one whole Oreo cookie in the bottom of each liner

STEP THREE: In a large mixing bowl, beat the cream cheese until smooth and fluffy.

PRO TIP:

Make sure you use room temperature cream cheese, so you don’t end up with lumps in your cheesecake filling.

cream cheese beat in a bowl until smooth and fluffy

STEP FOUR: Add sugar and vanilla extract to the cream cheese mixture and beat until fully combined.

STEP FIVE: Beat in the sour cream.

sour cream beat into the cream cheese mixture in the bowl

STEP SIX: Add one egg at a time and stir by hand until combined.

PRO TIP:

Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling. I always switch to a spatula and mix the rest by hand once I add the first egg.

eggs folded into the cream cheese mixture in a bowl

STEP SEVEN: Fold in chopped Oreos.

chopped Oreos folded into the cream cheese mixture in a bowl

STEP EIGHT: Scoop the cheesecake batter over the Oreo-lined cupcake liners in the muffin pan. Fill each tin almost to the top.

PRO TIP:

You can transfer your Oreo cheesecake mixture into a Ziploc bag. Snip a ¾ to 1-inch piece off one corner and pipe the cheesecake filling into each cup. This makes less of a mess when filling the cheesecake cups.

cheesecake batter scooped over the Oreo-lined cupcake liners in the muffin pan

STEP NINE: Bake for 20 minutes until the cheesecakes are set and dry to the touch on top.

PRO TIP:

I like to add a pan with water to the oven while baking. The pan can go on the rack under the cheesecakes. This makes the oven environment moister and prevents cracking. It also helps to create creamier, smooth cheesecakes.

STEP TEN: Allow cheesecakes to cool to room temperature (about 30 minutes), and then place in the refrigerator to chill for one to two hours.

STEP ELEVEN: To make the whipped cream, whip heavy cream until soft peaks form. Add in the powdered sugar and continue whipping until stiff peaks form.

STEP TWELVE: Pipe whipped cream onto the tops of the chilled cheesecakes. Garnish with mini Oreos and chopped Oreo crumbs.

whipped cream piped on top of the Mini Oreo Cheesecakes

How To Serve

This sweet treat is the perfect size when you are craving a little something sweet but don’t want to have an entire slice of cheesecake.

Add a scoop of vanilla ice cream to your plate and a drizzle of luscious caramel sauce or silky hot fudge for an extra layer of indulgence.

Create a dessert buffet that’s sure to impress. Arrange these mini cheesecakes alongside a variety of other sweet treats like cookies, brownies, and fruit platters.

If you’re a chocolate enthusiast, indulge your cravings by serving these cheesecakes with a side of hot chocolate.

Our mini apple cheesecakes and Reese’s peanut butter cup mini cheesecakes are both tasty little confections to satisfy a craving.

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Storage

Here are a few details about storing these decadent treats so that you can enjoy them later.

MAKE AHEAD: If you’re planning ahead or looking to save time, you can prepare these mini Oreo cheesecakes in advance and store them in the fridge.

After they’ve fully cooled, place them in an airtight container or cover the baking pan tightly with plastic wrap.

These cheesecakes can be made up to two to three days in advance, allowing you to enjoy a hassle-free dessert when needed.

IN THE FRIDGE: You can remove the Oreo mini cheesecakes from the muffin tin and place them into an airtight container that is deep enough not to disturb the topping.

Store in the refrigerator for up to one week.

Leave the paper liners on each cheesecake until you are ready to eat them.

You can also remove all the paper liners and place the mini Oreo cheesecakes onto a serving platter if serving a crowd.

You will want to keep these mini Oreo cheesecakes refrigerated until ready to serve.

IN THE FREEZER: You can freeze these mini desserts for up to two months. Don’t add the whipped topping or mini Oreo garnish before freezing.

You will need to thaw the mini Oreo cheesecakes in the refrigerator overnight before garnishing and serving them.

Flash-freeze these while still in the muffin tin for 30 minutes before removing them and placing them into an airtight, freezer-safe container.

Why We Love This Recipe

IRRESISTIBLE OREO FLAVOR: These mini cheesecakes are a delightful fusion of rich, creamy cheesecake and the classic chocolatey goodness of Oreo cookies.

MAKE-AHEAD CONVENIENCE: The ability to make these cheesecakes in advance and store them makes them a fantastic dessert option for busy schedules or special occasions.

a overhead shot of Mini Oreo Cheesecakes on a plate

When you are craving a delicious cheesecake but don’t want to take the time to make a full-size one, this mini Oreo cheesecake is the perfect solution. Just as creamy as the classic, you will love the bites of chocolatey Oreo cookies and creamy cheesecake filling.

FREQUENTLY ASKED QUESTIONS

Can you freeze cheesecake?

This mini Oreo cheesecake recipe can be stored in the freezer for up to two months in an airtight container.

Can I use generic sandwich cookies for this no-bake cheesecakes recipe?

If you can’t get ahold of name-brand Oreo cookies, you can certainly use generic chocolate sandwich cookies for this recipe.

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.

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