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Mini Oreo Cheesecakes

Review Recipe
close up shot of Mini Oreo Cheesecakes on a plate
Packed with Oreo goodness, these creamy mini Oreo cheesecakes are decadent bite-size treats that are big on flavor.
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Table of Contents
  1. Mini Oreo Cheesecakes Ingredients
  2. How to Make This Mini Oreo Cheesecakes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These no-bake mini Oreo cheesecakes give 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 Cheesecakes Ingredients

Mini Oreo Cheesecakes raw ingredients that are labeled

You’ll need:

For the Crust

  • 18 Oreo cookies

For the Filling

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

For the Whipped Cream Topping

  • 2 cups heavy whipping cream
  • 6 tablespoons 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.

How to Make This Mini Oreo Cheesecakes Recipe

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 1 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.

Mini Oreo Cheesecakes in a muffin pan

STEP TEN: Allow cheesecakes to cool to room temperature (about 30 minutes), and then place in the refrigerator to chill for 1 to 2 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.

heavy cream whipped in a bowl

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 for an extra indulgent dessert.

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

Storage

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 to store in the refrigerator for up to 1 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 2 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.

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, these mini no-bake cheesecakes are 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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close up shot of Mini Oreo Cheesecakes on a plate

Mini Oreo Cheesecakes

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Packed with Oreo goodness, these creamy mini Oreo cheesecakes are decadent bite-size treats that are big on flavor.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 3 hours 40 minutes
Servings 18

Ingredients
  

Crust

  • 18 Oreo cookies

Filling

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

Whipped Cream

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

Instructions
 

  • Preheat the oven to 325°F.
  • Line standard muffin tins with cupcake liners and place one Oreo cookie in the bottom of each liner.
  • In a large mixing bowl, beat the cream cheese until smooth and fluffy.
  • Add sugar and vanilla extract and beat until fully combined.
  • Beat in the sour cream.
  • Add in 1 egg at a time and stir by hand until combined.
  • Fold in chopped Oreos.
  • Scoop the cheesecake mixture over the Oreo-lined cupcake liners in the muffin tin. Fill each tin almost to the top.
  • Bake for 20 minutes until the cheesecakes are set and dry to the touch on top.
  • Allow cheesecakes to cool to room temperature (about 30 minutes), and then place in the refrigerator to chill for 1 to 2 hours.
  • To make the whipped cream, whip heavy cream until soft peaks form. Add in the powdered sugar and continue whipping until stiff peaks form.
  • Pipe whipped cream onto the tops of the chilled cheesecakes. Garnish with mini Oreos and chopped Oreo crumbs.

Notes

  • 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.
  • 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.
  • 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.
  • Make sure you use room temperature cream cheese, so you don’t end up with lumps in your cheesecake filling.
  • Parchment or foil-lined cupcake liners are the easiest to peel from the cheesecake filling. 
  • 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.





Nutrition

Calories: 367kcal | Carbohydrates: 32g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 77mg | Sodium: 204mg | Potassium: 139mg | Fiber: 1g | Sugar: 23g | Vitamin A: 794IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 4mg
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