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Mini Oreo Cheesecakes

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This decadent dessert takes your favorite sandwich cookies and transforms them into smooth and creamy Mini Oreo Cheesecakes! They’re easy to make and loaded with Oreo goodness from crust to topping.

A platter of mini Oreo cheesecakes on a table with a glass of milk behind them

Easy Oreo Cookie Cheesecake Bites

With a crunchy Oreo crust, a velvety cream cheese filling made with crushed Oreos and a fluffy whipped cream topping, these indulgent mini 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 they’re a million times easier to make than your average baked cheesecake.

They don’t require a water bath, they only have to bake for about 15 minutes, and there’s no complicated cooling process involved. You simply take them out of the oven, let them cool, then move them to the fridge until they’re fully set. After that, it’s time to chow down on the ultimate Oreo treat!

A mini Oreo cheesecake cut in half with a bowl of Oreo cookies behind it

What You’ll need

These cheesecake bites don’t call for very many ingredients. There are only 8 aside from the Oreos!

For the Oreo Crust

  • Oreo Cookies: Leave the creme filling inside of the cookies.
  • Unsalted Butter

For the Oreo Cheesecake Filling

  • Full-Fat Cream Cheese: Brought to room temperature.
  • Granulated Sugar
  • Eggs: At room temperature.
  • Pure Vanilla Extract
  • Sour Cream: Also at room temperature.
  • Oreo Cookies: Finely crushed with the filling included.

For the Whipped Cream Topping (Optional)

  • Heavy Whipping Cream: Keep this chilled until you’re ready to make the topping.
  • Powdered Sugar
  • Mini Oreos: And/or crushed Oreo crumbs, to finish off the cheesecakes.
Eggs, butter, granulated sugar and the rest of the ingredients in small bowls on a kitchen countertop

How to Make Mini Oreo Cheesecakes

It’s honestly hard to believe how easy it is to make these cheesecakes! Each component comes together super quickly in a single bowl.

Make the Crust

Prep for Baking: Preheat the oven to 350°F and line a cupcake pan with baking liners.

Crush Oreos: Grind the Oreos into a fine crumb using a food processor or a blender.

Add Butter: Melt the butter and combine with the Oreo crumbs then stir until well combined.

Add Crust to Pan: Spoon 1 heaping tablespoon of the cookie crust into each cupcake liner then press the crust into the bottom of each liner with a spoon.

A cupcake tin fitted with liners that are filled with Oreo cookie crust

Make the Filling

Beat Cream Cheese & Sugar: Beat the cream cheese and sugar in a mixing bowl until well it’s super smooth and free of lumps.

Add Eggs & Vanilla: Beat in the eggs and vanilla extract until well combined.

Add Sour Cream: Beat in the sour cream until the mixture is completely smooth.

Fold in Oreos: Fold in the crushed Oreo cookies.

Fill Liners: Use a large cookie scoop (or a ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping scoop should fill the liners nearly all the way, leaving about ¼ inch of space at the top.

Baking liners in a cupcake pan filled with Oreo crust and cheesecake filling

Bake: These will bake for about 12-15 minutes and the centers of the cheesecakes should be slightly giggly. Remove them from the oven and let them cool inside the pan.

Chill: Once cooled, transfer them to the refrigerator and chill for a minimum of 2 hours before you add the toppings to serve.

Make the Whipped Cream

Chill Bowl & Whisk: Place your mixing bowl and whisk attachment into the freezer for 5-10 minutes.

Beat Heavy Cream: Pour the heavy whipping cream into the chilled bowl and beat it with your electric mixer on medium-high speed until soft peaks start to form.

Add Powdered Sugar: Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.

Decorate Pipe or spoon the whipped cream onto the chilled cheesecakes and then with a mini Oreo cookie.

A chocolate cookie sandwich cheesecake bite with whipped cream on top of a cheesecake bite with no toppings

Tips for Success

If you keep the following tips in mind, your mini cheesecakes are guaranteed to turn out awesome.

  • Use Room Temperature Ingredients for the Filling: 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.
  • 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 Mixing 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.
Seven Oreo cookie cheesecake bites on a serving platter with a mini Oreo cookie on top of each one

Variation Ideas

You can do a lot of different things with this recipe to build the Oreo dessert of your dreams. Here are some tasty variation options!

  • Make 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. My recipe turns 4 simple ingredients into the best whipped cream you’ll ever taste!
  • 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 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.

Storage and Freezing Instructions

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.

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.

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Seven Oreo cookie cheesecake bites on a serving platter with a mini Oreo cookie on top of each one

Mini Oreo Cheesecakes

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Chill Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 16

Description

This decadent dessert takes your favorite sandwich cookies and transforms them into smooth and creamy Mini Oreo Cheesecakes! They’re easy to make and loaded with Oreo goodness from crust to topping.

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 (60g) 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

  1. Preheat the oven to 350°F. Line a cupcake pan with baking liners.
  2. Grind the Oreos  into a fine crumb using a food processor or blender.
  3. In a medium-sized bowl, combine the Oreo crumbs with the melted butter and stir until well combined.
  4. 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

  1. In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.
  2. 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.
  3. 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.
  4. Bake at 350°F for 12-15 minutes. The centers of the cheesecake should be slightly giggly. 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

  1. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  2. 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.
  3. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  4. 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 Information:
1 Cheesecake
403
27.2 g
277.2 mg
24.1 g
42.4 g
0 g
4.8 g
66.7 mg
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: mini cheesecakes, oreo cheesecake bites, cheesecake oreo cookies

More Oreo Treats to Try

Want more ways to incorporate your favorite cookies into your nightly dessert? You’ll love the recipes below!

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