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!
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, and even Christmas dessert tables, 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 your mini cheesecakes.
- Eggs - Adds structure to your mini cheesecakes.
- 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.
What size pan to use
For this recipe, you'll need a standard size cupcake or muffin pan. Here's the exact cupcake pan I use for this recipe: Wilton Non-Stick Standard-Size Muffin and Cupcake Baking Pan, 24-Cup
The term "mini" refers to their size compared to a regular cheesecake. The measurements in this recipe are meant for a standard sized cupcake pan, not a "mini cupcake pan".
How to prevent lumpy cheesecake batter
To prevent lumpy cheesecake batter, you must use room temperature ingredients. Cream cheese, eggs, and sour cream all need to be room temperature before mixing.
If even one ingredient is cold, the cream cheese gets lumpy when the cold ingredient is mixed in. Room temperature ingredients cream together easily and do not form lumps.
I have always had success mixing my ingredients in this order:
- cream cheese
- granulated sugar
- sour cream
- vanilla extract
These mini oreo cheesecakes can be served as is, or with your favorite cheesecake toppings. Here are a few ideas:
- Whipped cream (shown in photos)
- Caramel topping
- Chocolate sauce
- Raspberry sauce
- Strawberry sauce
- Crumbled oreos
Storage and freezing
Mini cheesecakes will keep for up to 5 days in the refrigerator in a tightly sealed container. Oreo crust will soften slightly after several days, and are best served within the first 2 days if serving for an event or party.
Cheesecake can be frozen with optimal flavor for up to 1 month in the freezer, or 2 months max (with some textural and flavor degradation).
To freeze mini cheesecakes, first allow them to cool completely to room temperature, then refrigerate until set (about two hours). Carefully transfer mini cheesecakes to a freezer-safe storage bag or container and remove excess air, sealing tightly. If not using paper liners, wrap each cheesecake gently in plastic wrap first, to prevent cheesecakes from sticking together.
Mini Oreo Cheesecakes
- 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
- Preheat oven to 350 degrees Fahrenheit. Line a standard-sized cupcake pan with 18 paper cupcake liners and place one Oreo cookie in the bottom of each liner. Set aside.
- Place remaining 9 Oreo cookies in a plastic bag, seal shut, and with a rolling pin, gently crush into small pieces. Set aside.
- In a large bowl, add cream cheese. With a hand 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 any excess air bubbles.
- Bake for 17-19 minutes, or until cheesecake is no longer jiggly in the center. Tops may crack slightly, this is normal. Remove from oven and allow to cool completely before removing cheesecakes from the pan. Your cheesecakes may sink in the middle slightly when cooling.
- Refrigerate until ready to serve. Optionally, top with whipped cream, chocolate sauce, or fruit sauce.
- This recipe makes 18 cupcake/muffin sized cheesecakes. "Mini" refers to the size compared to a regular cheesecake, and does not refer to a mini muffin tin.
- Room temperature ingredients are important for making a creamy cheesecake filling. If one, or all, of your ingredients are cold, this will cause your batter to be lumpy.
- Cheesecake will keep for up to 5 days in a sealed container in the refrigerator, and can also be refrigerated for up to 1 month. Allow to cool to room temperature completely, then refrigerate until set. Once cheesecake is set, place in a freezer-safe bag or container, seal tightly, and freeze.