These mini Oreo cheesecakes transform everyone’s favorite chocolate sandwich cookie into a delicious bite-sized dessert. They’re easy to make and filled with cookies and cream flavor, loaded with crunchy Oreo cookies from the crust to the topping!
If you love these miniature Oreo cheesecakes, try my no-bake Oreo cheesecake, too. You might also like these adorable mini funfetti cheesecakes and mini coffee cheesecakes. They’re just as quick and easy to make!
The Cutest Miniature Oreo Cheesecakes
With a crunchy Oreo crust, a velvety cream cheese filling made with crushed Oreos, and a fluffy whipped cream topping, these indulgent mini Oreo cheesecakes deserve a chef’s kiss. They’re garnished with a mini Oreo cookie and a sprinkle of Oreo crumbs to complete the look! They aren’t no-bake, but my mini cheesecake recipe is a million times easier to make than your average baked cheesecake.
Why I Love These Mini Oreo Cheesecakes
- Fuss-free. These mini cheesecakes don’t require a water bath, and there’s no complicated cooling process involved. They bake for about 15 minutes, then you simply let the cheesecake bites cool before moving them to the fridge to fully set.
- Full of Oreo flavor. There are delicious Oreo cookies in every bite of these Oreo cheesecakes, from the Oreo cookie crust to the creamy filling, and crushed cookies crumbled on top.
- Perfect for any occasion. Miniature Oreo cheesecakes are great for birthdays, parties, and bake sales. I can’t think of an occasion throughout the year where these adorable cookies and cream cheesecakes aren’t welcome! They’re the perfect bite-sized dessert to make for holiday parties, too.
Ingredient Notes
This mini Oreo cheesecakes recipe calls for a handful of ingredients. I think I counted 8 apart from the Oreos! I’ve included some notes on the key ones below. You’ll find the full printable ingredients list along with the recipe details in the recipe card below the post.
- Crust – Of course, my first choice for an Oreo cheesecake is an Oreo crust made from crushed cookies and melted butter. You could use another chocolate cookie or a graham cracker crust if you prefer.
- Cream Cheese – The best cream cheese for cheesecakes is full-fat cream cheese that comes in bricks (not the spreadable tub kind). bring the cream cheese to room temperature so it’s easy to combine with the filling.
- Eggs and Sour Cream – Also at room temperature. You can substitute sour cream with Greek yogurt if needed.
- Oreo Cookies – Finely crushed with the filling included, to mix into the cheesecake batter. Reserve some of the crumbs to sprinkle over the finished cheesecakes as a garnish.
- Whipped Cream – For the topping. I use my easy homemade whipped cream made from cold heavy cream and powdered sugar. You can use store-bought whipped cream or Cool Whip if you’d like.
How to Make Mini Oreo Cheesecakes
These bite-sized Oreo cheesecakes are super easy to make. The crust, filling, and whipped topping each come together quickly in a single bowl. Follow the steps here, and scroll to the recipe card for the printable instructions.
- Crush the cookies for the crust. Grind the Oreos into a fine crumb using a food processor or a blender. You can also do this the old-fashioned way with a Ziploc bag and a rolling pin!
- Make the crust. Next, melt butter in the microwave and combine it with your cookie crumbs. Stir until that’s well combined. Afterward, add 1 heaping tablespoon of cookie crust to the wells of a cupcake pan lined with baking liners. Press the crust tightly into the bottom of each liner.
- Make the cheesecake filling. Next, beat the cream cheese with sugar until it’s free of lumps. Mix in the eggs and vanilla, followed by the sour cream, and lastly, fold the crushed Oreos into the filling.
- Fill the pan. Using a large cookie scoop (or a ¼ cup measuring cup), spoon the Oreo cheesecake batter into each cupcake liner. A heaping scoop should fill the liners nearly all the way, leaving about ¼ inch of space at the top.
- Bake. These will bake at 350ºF for 12-15 minutes. The cheesecakes should be slightly jiggly in the center, and set at the edges. After, let them cool completely inside the pan.
- Chill. Once cooled, transfer the mini cheesecakes to the fridge to chill for at least 2 hours before you add the toppings.
- Make the whipped cream. Chill the bowl and whisk attachment of your stand mixer in the freezer for a good 5-10 minutes before you make your whipped cream. Afterward, beat heavy cream in the cold bowl until soft peaks form. Slowly add the powdered sugar, and then whip at high speed until you reach stiff peaks.
- Add the topping. Finally, pipe or spoon the whipped cream on top of each chilled cheesecake. Sprinkle over some Oreo crumbs, garnish with a mini Oreo, and serve!
Recipe Tips
- Use room temperature ingredients. Be sure to bring your cream cheese, eggs and sour cream to room temperature before you make the cheesecake filling. Otherwise, the ingredients won’t combine properly.
- Don’t overbake. Check the Oreo cheesecakes as they near the end of the baking time. Since the cheesecakes continue to set up while they cool in the pan, they should be set at the edges with a little wiggle in the middle when they come out of the oven. If they’re fully set and firm, they’ll end up overbaked.
- Make the whipped cream with an electric mixer. You can probably get away with making the cheesecake filling without an electric mixer, but you’ll definitely want to use one for the whipped cream topping. It’s difficult to beat the mixture quickly enough by hand.
- Chill the mixer bowl and whisk attachment. Your heavy cream must be cold in order for the whipped cream to come together. Keep it refrigerated until you’re ready to use it – and pop your mixing bowl and whisk attachment into the freezer for 5-10 minutes as well for good measure.
Variation Ideas
- Chocolate whipped cream. If your favorite thing about an Oreo cookie is the chocolate part, it only makes sense to use chocolate whipped cream instead of the classic vanilla version I paired with these cheesecakes. Or, go all out with Oreo frosting instead of whipped cream.
- Use another topping. Feel free to load up your cheesecakes with whatever toppings you’re in the mood for. I think they taste amazing with a drizzle of chocolate ganache or caramel sauce in addition to the mini Oreo and cookie crumbs.
- Make cheesecake bars. If you have an 8-inch or 9-inch square pan, you can use it instead of a cupcake pan to make these cheesecakes. Line it with parchment paper and be prepared to increase the bake time by 5-10 minutes. Remove the pan from the oven when the center of the cheesecake jiggles slightly.
Storing and Freezing Mini Cheesecakes
- Refrigerate. Once they’ve cooled to room temperature, these cheesecakes can be refrigerated in an airtight container for up to 2 days. If you’d like, you could also store them in the freezer.
- Freeze. To freeze your mini Oreo cheesecakes, simply transfer them from the fridge to the freezer (make sure they’re fully set and in a freezer-safe container). Frozen cheesecakes will stay good for up to 1 month. I recommend adding the toppings once they have thawed. Thaw them out in the fridge overnight before enjoying them.
More Oreo Dessert Recipes
Mini Oreo Cheesecakes
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 16
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These mini Oreo cheesecakes transform everyone’s favorite chocolate sandwich cookie into a delicious bite-sized dessert loaded with cookies and cream flavor!
Ingredients
For the Crust
- 16 Oreo cookies
- 2 tablespoons(28g) unsalted butter, melted
For the Filling
- 16 ounces (452g) full-fat cream cheese, at room temperature
- 1/3 cup (63g) granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon (15ml) Pure vanilla extract
- ½ cup (120g) sour cream, at room temperature
- 12 Oreo Cookies, finely crushed
For the Toppings (Optional)
- 1 cup (236ml) heavy whipping cream
- ½ cup (65g) powdered sugar
- Mini Oreos or Crushed Oreo crumbs for garnish
Instructions
Make the Crust
- Preheat the oven to 350°F. Line a cupcake pan with baking liners.
- Grind the Oreos into a fine crumb using a food processor or blender.
- In a medium-sized bowl, combine the Oreo crumbs with the melted butter and stir until well combined.
- Spoon 1 heaping tablespoon of the cookie mixture into each cupcake liner, and press into the pan with a spoon. Set aside.
Make the Filling
- In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.
- Next beat in the eggs and vanilla extract until well combined. Finally, beat the sour cream until the mixture is completely smooth. Fold in the crushed Oreos.
- Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping cooking scoop should fill the liners nearly full, leaving about ¼-inch at the top.
- Bake at 350°F for 12-15 minutes. The centers of the cheesecake should be slightly jiggly. Remove from the oven and cool completely in the pan. Then refrigerate for a minimum of 2 hours prior to serving. Keep stored in the refrigerator in an airtight container. Add toppings prior to serving.
Make the Whipped Cream
- Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form.
- Slowly add the powdered sugar and continue beating at high speed until stiff peaks form.
- Pipe or spoon onto chilled cheesecakes and top with mini Oreos or crushed Oreo cookies.
Notes
- To Store: Refrigerate cooled cheesecakes in an airtight container for up to 2 days.
- To Freeze: Freeze fully set cheesecakes in a freezer-safe container for up to 1 month. Thaw in the fridge before enjoying.
Nutrition
- Serving Size: 1 Cheesecake
- Calories: 403
- Sugar: 27.2 g
- Sodium: 277.2 mg
- Fat: 24.1 g
- Carbohydrates: 42.4 g
- Fiber: 0 g
- Protein: 4.8 g
- Cholesterol: 66.7 mg
I loved these !!!!! I made them for a graduation party and it was a fan favorite!! It was a super easy recipe to follow
That’s wonderful! Thank you so much for sharing!!
I made these for my husbands birthday in November and my in-laws requested a second batch for my father in laws party this weekend! They stated they could not stop talking about them!
Thanks for the recipe, it has become a staple in our family!
This is awesome!! Thank you Megan!
This recipe turned out well, thanks for providing. I think it would help to note that you’ll need two standard muffin trays to make the 16 mini cakes. Also I know it is mentioned in a section above, but it would have been helpful if it said in the recipe ingredients to use the full Oreo cookies with cream for the crust and filling. I had to scroll back up in the process of cooking and it was a little cumbersome to find again. Thanks!
Thanks Ashley for the feedback. Generally speaking, if the filling for the crust had to be removed, then the instructions would indicate to do so. I only have 12 cup muffin pans, so yes, for 16 mini cheesecake, two pans would be needed.
Can I make the whipped topping, pipe it on, and then leave them in the fridge until I’m ready to serve in the morning? Or do I need to do the whipped cream tomorrow morning just prior to serving?
Hi Shannon, you can absolutely pipe the whipped cream the night before serving, just make sure you whip the cream to stiff peaks!
Going to be making these for a kids bowling banquet this weekend! I was wondering if these were made in regular cupcake tins or mini? Thank you!
These are made in standard size cupcake pans
Thank you so much, will be leaving a review after making them today and them being eaten tomorrow. Can’t wait!
Hey there, which tip was used to pipe this thank you?
Ateco 846