Mini Oreo Cheesecakes

I made these mini Oreo cheesecakes for the first time when I needed a last-minute dessert for a birthday party and didn’t want to show up empty handed. I had cream cheese, some Oreos, and a muffin pan and just decided to go for it and layer up something simple and sweet. What I didn’t expect was how fast they would disappear they were gone before the candles were even lit.

Since that day, they’ve become my most requested treat for gatherings because they’re the perfect mix of creamy and crunchy and indulgent and just the right size. Whether you’re baking for kids or grown ups or anyone in between and these mini Oreo cheesecakes always hit the spot with zero leftovers guaranteed.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Cream cheese – The rich and creamy base that holds everything together
• Sugar – Sweetens the filling just enough without overpowering the cookies
• Eggs – Help set the cheesecake and give it structure
• Vanilla extract – Adds depth and warmth to the cheesecake flavor
• Sour cream – Adds a slight tang and extra creaminess
• Oreo cookies – Used for the crust and the topping, delivering that signature crunch
• Whipped cream (optional) – A light finish to top them off beautifully

Tools You’ll Need

• Muffin pan – Perfect size for baking the individual cheesecakes
• Cupcake liners – Makes cleanup easy and keeps each portion neat
• Mixing bowls – For whipping up the cheesecake batter and separating ingredients
• Electric mixer – Ensures the filling is smooth and creamy
• Spatula – Helps scrape down the bowl and mix gently
• Ice cream scoop or spoon – Makes it easy to evenly fill each cupcake liner

Instructions

Step 1:

I preheat the oven to 325°F and line a muffin pan with cupcake liners, placing a whole Oreo at the bottom of each one as the crust.

Step 2:

In a mixing bowl, I beat the cream cheese until smooth and then I add sugar and vanilla and continue mixing until creamy.

Step 3:

Next, I add in the eggs one at a time, mixing just until blended, followed by the sour cream to make the filling extra smooth.

Step 4:

I crush a few extra Oreos and fold them into the batter gently so there are bits of cookie in every bite.

Step 5:

Using a scoop, I evenly divide the cheesecake mixture over the cookie bases in each liner.

Step 6:

I bake the cheesecakes for about 18–20 minutes until the centers are set but still a little jiggly, then let them cool completely.

Step 7:

Once cooled, I chill them in the fridge for at least 2 hours before topping with whipped cream and more crushed Oreos.

Tips

If you want to make them extra special, I recommend topping them with mini Oreo cookies just before serving – they add a fun decorative touch and a satisfying crunch. I also like using mint Oreos or peanut butter Oreos for a twist depending on the occasion. And if you’re short on time, these freeze beautifully!

Ways to Serve

These are perfect for birthday parties or bake sales

Serve them on a dessert platter with fresh berries or chocolate drizzle

Great for holiday gatherings or as sweet lunchbox treats

Frequently Asked Questions

Can I make Mini Oreo Cheesecakes ahead of time?

Yes, they’re perfect for prepping the night before. Just store them in the fridge until serving.

Can I freeze Mini Oreo Cheesecakes?

Definitely! Wrap them individually and freeze for up to 2 months.

Do I need to use a water bath?

Nope! These minis bake evenly without one, which makes them extra easy.

Can I use different Oreo flavors?

Absolutely! Try golden Oreos, mint, or seasonal varieties for fun twists.

See You in the Kitchen

I hope you give these Mini Oreo Cheesecakes a try soon! They’re easy to make and always a crowd pleaser and I’d love to see your version. Tag me or leave a comment if you do happy baking and enjoy every bite!

Happy Cooking!

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