If you love Oreo cookies, this mini Oreo cheesecake recipe is a fun twist on the classic.
Instead of crushing the chocolate sandwich cookies for the crust, each cupcake liner gets a whole cookie placed right in the bottom.
The creamy filling is poured on top and baked into perfectly portioned easy dessert that's always a hit.
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Recipe at a Glance
Prep: 20 min | Cook/Bake: 16 min | Difficulty: Easy | Servings: 15
Main Ingredients: Oreo cookies, cream cheese, eggs, sugar
Best For: Parties, dessert trays, make-ahead treats
Make Ahead: Can be made a day ahead and chilled until ready to serve
Storage: Store in an airtight container in the refrigerator for up to 4 days
Looking for more Oreo Dessert Recipes? Try my 3 Ingredient Oreo Cookie Truffles, Oreo Pudding Dessert, and my Oreo Cheesecake Pudding.
Table of Contents
Tips for making Mini Cheesecakes
- Use a non-stick muffin tin or line the tin with parchment paper liners to prevent sticking. You can also spray the paper liner with non-stick cooking spray so the liner pulls away easily after the cheesecakes have baked.
- Make sure your cream cheese is at room temperature before mixing it with the other ingredients. This will ensure a smooth and creamy texture.
- When adding the filling, fill the muffin cups only about ¾ of the way full. This will give them enough space to rise without overflowing.
- Let the cheesecakes cool completely before removing them from the muffin tin. This will help them hold their shape and prevent them from falling apart.
Helpful Kitchen Tools
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Main Ingredients Needed
Here’s a quick overview of the ingredients for this recipe. For exact amounts and an easy way to shop, use the Instacart button in the recipe card below to add everything to your cart.
Substitutions and Variations
You can use any chocolate sandwich cookie.
Neufchatel cheese can be used in place of cream cheese, though it won't be quite as rich, since it has a lower fat content.
Want to make this recipe for the holidays? Try my Christmas Mini Cheesecake Recipe.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Finely chop approximately 12 Oreo cookies for the filling, reserving a few tablespoons for topping.
Step 2: Beat the cream cheese, sugar, eggs, and vanilla together until smooth, about 2-3 minutes.
Step 3: Gently mix in the chopped Oreos for the filling.
Step 4: Line 2 muffin tins with 15 paper liners and place an Oreo cookie into each liner. Then, add about 2 tablespoons of cheesecake mixture on top of each Oreo.
Step 5: Top each cupcake with the reserved chopped Oreos.
Step 6: Preheat your oven to 350°F and bake the mini cheesecakes for 14-16 minutes, ensuring they are set in the middle.
Step 7: After baking, let them cool for about 30 minutes.
Step 8: Once cooled, remove the liners from the cheesecakes and refrigerate until you are ready to serve. This ensures they stay fresh and delicious until serving time.
Insider Tips from my Kitchen to Yours
✔️ DO make sure the cream cheese is at room temperature so it combines nicely and gives a smooth filling.
❌ DO NOT forget to save at least 12 extra Oreo cookies to crumble on top for added texture and flavor.
Storage & Serving Tips
Refrigerate: Store mini Oreo cheesecakes in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze fully chilled cheesecakes in a single layer, then transfer to a freezer-safe container for up to 2 months.
Serving Tips: Serve chilled and top with extra Oreo crumbs or whipped topping just before serving for the best texture.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Resist the urge to open the oven door part way through baking. The change in temperature can cause cracks. Don't over-bake. Take them out just when the center is set. A slight jiggle is ok.
Mini cheesecakes don't require a water bath. Since they are thinner and smaller, they're able to bake more evenly.
Let them cool for at least 30 minutes to complete the cooking process and set.
More Recipes to Love
- Check out my other recipe for Cheesecake Cupcakes.
- Or you might enjoy this recipe for Oreo Chocolate Chip Cookies.
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📖 Recipe Card
Mini Oreo Cheesecakes
Video
Ingredients
- 15 Oreo cookies
- 2 8 ounce blocks cream cheese, room temperature
- ½ cup sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup chopped Oreos reserve a few tablespoons for topping
Method
- Preheat the oven to 350°F. Line two muffin tins with 15 paper liners.
- Place one Oreo cookie into each liner.
- In a large mixing bowl, beat the cream cheese, sugar, eggs, and vanilla extract together for 2 to 3 minutes until smooth.
- Fold in the chopped Oreos (minus the reserved chopped cookies for topping) until combined.
- Using a tablespoon, spoon the cheesecake mixture into the cupcake liners, over the top of the Oreo cookie, using about 2 tablespoons of batter per cupcake liner.
- Sprinkle each cupcake with reserved chopped Oreos.
- Bake for 14 to 16 minutes or just until the center is set.
- Let the cheesecake bites cool for about 30 minutes.
- Remove the cheesecake bites from their liners and place them in a refrigerator until ready to serve.
Nutrition
Notes
- Spray the paper muffin liner with non-stick baking spray before adding the Oreo cookie and cheesecake mixture. That way the baked cheesecake will not stick to the liners when removed.
- Make sure the cream cheese and eggs are at room temperature so they combine well without lumps.
- Use about 12 Oreos to chop up for the filling.
Tried this recipe?
Let us know how it was!
Myriah Mae says
Okay I already have a problem/addiction to this peanut butter pie recipe I found...I'm afraid if I make these I'm going to be addicted to them too!! THEY LOOK DELISH!!
Lois says
Your comment made my morning. Thank you for visiting. I hope you enjoy the recipe!