Mini Oreo cheesecakes are made with an Oreo cookie crust and a creamy cheesecake filling with more crumbled Oreo cookies. You only need six ingredients to whip up a batch of these bite-sized dessert treats.
Cookies and cream is a classic, crowd-pleasing flavor combination. These single-serve cheesecakes will be the first to go on the dessert table! Readers love my classic mini cheesecakes and mini peanut butter cup cheesecakes for parties and picnics so I know you'll love these.
Whole Oreo cookies are used as the crust for these mini cheesecakes. More crumbled cookies are folded into the vanilla cheesecake filling for extra chocolate flavor.
Serve these mini Oreo cheesecakes any time of year. From summer picnics to birthday parties, mini Oreo cheesecakes are always a great choice.
Ingredients and substitutions
- Oreo cookies - You'll need exactly 27 standard Oreo cookies - 18 for the cheesecake crusts and 9 to crumble into the batter. If you buy a standard 14-ish ounce package (like shown above), you'll have a few cookies leftover. Feel free to substitute with your favorite flavor of Oreo cookie (like mint, golden Oreos, or peanut butter) for a unique flavor.
- Cream cheese - To make cheesecake, you'll need regular, block-style cream cheese. Whipped cream cheese or spreadable cream cheese will not have the right consistency for this recipe.
- Granulated sugar - Sweetens the cheesecake batter.
- Eggs - Adds structure to the filling.
- Sour cream - Adds a bit of tangy flavor and creaminess to the filling. Can be substituted with plain Greek yogurt.
- Vanilla extract - Adds depth of flavor to your cheesecake filling. Vanilla could be substituted with mint for a fun holiday twist.
Tips and tricks
Use room temperature ingredients - Room temperature ingredients are easier to mix together to form a smooth, even batter. Starting with cold ingredients can create lumps and will take more mixing to blend together, which adds air.
Add ingredients in order - I've had the best luck by adding my ingredients in this order: cream cheese, granulated sugar, eggs, sour cream, then vanilla extract. I've never had a lumpy batter when mixing room temperature ingredients in this order.
Don't overmix your filling - While your cheesecakes will sink slightly in the center as they cool, overmixing, or whipping extra air into the filling, can cause them to sink even more. Instead, mix each ingredient until just combined and turn off the mixer.
Allow your cheesecakes to rest a moment in the oven - Sometimes, the shock of cold air can cause cheesecake to sink when taken out of the oven quickly. When your cheesecakes are done, turn the oven off and crack the door open a few inches. Allow them to rest for 2-3 minutes before removing them from the oven. This allows them to slowly begin cooling off without being shocked immediately.
Allow cheesecakes to cool before unwrapping - Warm cheesecake will fall apart and stick to the wrapper. Allow your cheesecakes to cool completely before adding toppings, unwrapping, or serving.
Frequently asked questions
For this recipe you'll need a standard size cupcake or muffin pan. Here's the exact muffin pan that I use: Wilton Perfect Results Non-Stick Standard-Size Muffin and Cupcake Baking Pan
The term "mini" in the title refers to the size of the cheesecakes compared to a whole cheesecake. The measurements in this recipe are meant for a standard sized cupcake pan, not a "mini cupcake pan".
Whipped cream (shown in photos)
Caramel topping
Chocolate sauce
Raspberry sauce
Strawberry sauce
Crumbled Oreos
Sprinkles
Your cheesecakes should look mostly set and barely jiggle in the middle. If cheesecakes don't jiggle at all, they may be slightly overbaked and can crack. If your cheesecakes crack, add a topping like whipped cream!
Yes, cheesecake freezes well for up to a month. Allow your cheesecake to cool completely, wrap tightly, and freeze. Allow to thaw for 2 to 3 hours on the countertop before serving.
Here's a great article on freezing cheesecake: Taste of Home: Your Guide to Freezing Cheesecake
Your Oreo cheesecakes will sink slightly in the center as they cool. This is normal. It also makes a perfect vessel for toppings! To prevent your cheesecakes from sinking too much, I recommend not overmixing/whipping extra air into the batter, using room temperature ingredients, and allowing your cheesecakes to set in the oven for a few minutes before removing them. For full details on these tips, see the 'tips and tricks' section above.
Mini Oreo cheesecakes will keep for up to 5 days in a tightly sealed container in the refrigerator. They're great for making a day or two ahead of an event.
Recommended
📖 Recipe
Mini Oreo Cheesecakes
Ingredients
- 27 Oreo cookies, divided
- 16 ounces (454 g) block-style cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (114 g) sour cream, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a standard-sized cupcake pan (not a mini cupcake pan) with 18 paper liners and place one Oreo cookie in the bottom of each liner. Set aside.
- Place remaining 9 Oreo cookies in a plastic bag and seal shut. Gently crush into pieces with a rolling pin or mallet. Set aside.
- In a large bowl, add cream cheese. Using a hand mixer or stand mixer, beat until smooth. Add granulated sugar, then mix until smooth. Next, add eggs and mix until incorporated. Add sour cream and mix until incorporated. Last, add vanilla and mix until incorporated. Be sure not to over-mix, just mix until each ingredient is incorporated into the batter. Stir crumbled Oreo cookies into batter.
- Distribute batter evenly between the 18 prepared cupcake liners. Gently tap pan onto counter top a few times to level filling and remove excess air bubbles.
- Bake for about 17-19 minutes, or until cheesecake looks set and centers only slightly jiggle. Turn the oven off and crack the door a few inches. Allow cheesecakes to rest for 2-3 minutes before removing from oven. Remove and allow cheesecakes to cool for 30 minutes.
- Refrigerate for at least 2 hours, up to 1 day. Cheesecakes will sink slightly while chilling. Optionally top with whipped cream, chocolate sauce, or fruit sauce.
Equipment Recommendations
Notes
- This recipe makes 18 standard size cupcake cheesecakes. "Mini" refers to the size compared to a regular whole cheesecake and does not refer to a mini muffin tin. You are welcome to use mini muffin tins for this recipe, but it has not been tested, so baking times and quantities will vary.
- Room temperature ingredients are important for making a creamy cheesecake filling. If even one ingredient is cold, it can create lumps in the batter.
- Have lumpy batter? Try pressing it through a fine mesh sieve to remove the lumps.
- Cheesecake will keep for up to 5 days in a sealed container in the refrigerator.
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