Why You’ll Love Mini Oreo Cheesecakes Recipe
These mini cheesecakes are simple to make, easy to serve, and packed with classic cookies-and-cream flavor. Each cheesecake has a built-in Oreo crust, so there is no need to crush cookies or make a separate base. They also chill beautifully, making them perfect for preparing ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
16 Oreo cookies, plus 12 extra for topping if desired
12 ounces cream cheese, room temperature
1/2 cup granulated white sugar
1/3 cup sour cream or plain Greek yogurt, room temperature
1 teaspoon vanilla extract
2 large eggs, room temperature
1 cup heavy whipping cream
1 tablespoon powdered sugar
Directions
Preheat the oven to 350°F and line standard baking cups with paper liners.
Place one Oreo cookie in the bottom of each liner. Roughly chop the remaining Oreos and set them aside.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the sour cream, vanilla extract, and eggs, then mix just until combined. Avoid over-mixing. Fold in the chopped Oreos by hand.
Divide the batter evenly among the Oreo-lined baking cups. Bake for 15 to 17 minutes, or until the edges are set and the centers slightly jiggle.
Let the cheesecakes cool in the pan on a wire rack for 30 minutes. Cover lightly and refrigerate for 3 to 4 hours, or until fully chilled.
For the optional topping, beat the heavy cream and powdered sugar in a chilled bowl until stiff peaks form. Pipe or spread the whipped cream over the cheesecakes, then top with extra Oreos if desired.
Serve chilled and enjoy.
Servings and timing
Servings: 30 servings
Prep time: 15 minutes
Bake time: 15 to 17 minutes
Chill time: 3 to 4 hours
Total time: About 45 minutes active time, plus chilling
Variations
Use Golden Oreos for a vanilla version.
Add mini chocolate chips to the batter for extra texture.
Swap the whipped cream for chocolate ganache.
Use Greek yogurt instead of sour cream for a slightly tangier flavor.
Top with crushed Oreos instead of whole cookies.
Storage/Reheating
Store Mini Oreo Cheesecakes in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze them without whipped cream for up to 2 months. Thaw overnight in the refrigerator before serving.
These cheesecakes are served chilled and do not need reheating.
FAQs
Can I make Mini Oreo Cheesecakes ahead of time?
Yes. They are perfect for making a day in advance because they need time to chill.
Do I need to remove the Oreo cream filling?
No. Use the whole Oreo cookie for the crust.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the richest and creamiest texture.
Why did my cheesecakes crack?
They may have been over-mixed or overbaked. Mix gently and bake only until the centers slightly jiggle.
Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt works well and adds a mild tang.
How do I know when they are done baking?
The edges should look set, while the centers should still have a slight jiggle.
Can I freeze these cheesecakes?
Yes. Freeze them without whipped cream, then thaw in the refrigerator.
Can I make these without cupcake liners?
Cupcake liners are recommended because they make the cheesecakes easier to remove and serve.
What topping works best?
Whipped cream, crushed Oreos, chocolate drizzle, or mini Oreos all work well.
Should Mini Oreo Cheesecakes be served cold?
Yes. They taste best chilled after several hours in the refrigerator.
Conclusion
Mini Oreo Cheesecakes are easy, creamy, and full of cookies-and-cream flavor. With a simple Oreo crust, smooth cheesecake filling, and optional whipped topping, they are a fun dessert that looks impressive but is simple enough for any occasion.
Mini Oreo Cheesecakes
These mini Oreo cheesecakes feature a whole Oreo crust, creamy cheesecake filling, and optional whipped cream topping. They are rich, bite-sized desserts perfect for parties and celebrations.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Total Time: 4 hours 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 16 Oreo cookies, divided (plus 12 extra for topping, if desired)
- 12 ounces cream cheese, room temperature
- 1/2 cup granulated white sugar
- 1/3 cup sour cream or plain Greek yogurt, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- Place 1 Oreo cookie in the bottom of each liner. Roughly chop the remaining 4 Oreos and set aside.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream, vanilla extract, and eggs, mixing just until combined. Fold in the chopped Oreos.
- Divide the batter evenly among the prepared cups.
- Bake for 15 to 17 minutes, until the edges are set and the centers slightly jiggle.
- Cool in the pan on a wire rack for 30 minutes. Cover lightly and refrigerate for 3 to 4 hours until fully chilled.
- If desired, whip the heavy cream and powdered sugar together until stiff peaks form.
- Top each cheesecake with whipped cream and garnish with an Oreo cookie if desired.
- Serve chilled.
Notes
- Room-temperature ingredients help create a smooth cheesecake filling.
- Avoid overmixing after adding the eggs to prevent cracking.
- Store covered in the refrigerator for up to 4 days.
- Greek yogurt can be substituted for sour cream.
- For best texture, chill completely before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
