Do you love Oreo cookies? If so, then get ready to fall in love with this delicious recipe for Mini Oreo Cheesecake Recipe!
The combination of creamy cheesecake with a full Oreo cookie as the crust is a match made in heaven. The best part is that you can customize these individual cheesecakes with your favorite toppings or keep it simple with just a dollop of whipped cream.
Besides you really can't go wrong with the delicious combination of cheesecake and Oreo cookies!
Check out all the other easy dessert ideas for even more delicious recipes!
If you're a fan of cheesecake and Oreos, then this recipe is absolutely perfect for you. These individual cheesecakes with Oreo cookie bottoms are a delicious and cute twist on the classic dessert.
Not only are they easy to make, but they look stunning on any dessert table.
You won't be able to resist having just one! Follow along for the recipe and step-by-step instructions to make these delicious treats.
Looking for more Oreo Dessert Recipes? Try my 3 Ingredient Oreo Cookie Truffles, Oreo Pudding Dessert, and my Oreo Cheesecake Pudding.
Table of Contents
- 👩🍳Recipe Notes
- 🛒Helpful Kitchen Tools
- 📋Ingredients
- 💡 Substitutions and Variations
- Step-by-Step Instructions
- 1️⃣ Crush the Cookies
- 2️⃣ Make the Cheesecake Mixture
- 3️⃣Add the Cheesecake Mixture
- 4️⃣ Baking Instructions
- 🍶Storage Tips
- ❄️Freezing Tips
- ➡️Top Recipe Tip
- 💡Recipe FAQ
- 🌟Try these recipes next...
- 📇Recipe Card
- 💬 Comments
👩🍳Recipe Notes
- 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
More InformationMore InformationMore InformationMore Information
📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
💡 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.
Step-by-Step Instructions
1️⃣ Crush the Cookies
- Chop about 12 Oreo cookies for the filling.
- Reserve a few tablespoons for topping.
2️⃣ Make the Cheesecake Mixture
- Cream the cream cheese, sugar, eggs, and vanilla together for 2-3 minutes until smooth.
- Fold in the Oreos chopped for the filling.
3️⃣Add the Cheesecake Mixture
- Line 2 muffin tins with 15 paper liners.
- Place an Oreo cookie into each liner.
- Add about 2 tablespoons of cheesecake mixture on top of each Oreo.
- Sprinkle the reserved chopped Oreos onto each cupcake.
4️⃣ Baking Instructions
- Preheat the oven to 350°F.
- Bake the mini cheesecakes for 14-16 minutes or until set in the middle.
- Let the cheesecakes cool for about 30 minutes.
- Remove the lines from the cheesecakes and refrigerate until ready to serve.
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🍶Storage Tips
- Place the cheesecakes in an airtight container, and store them in the refrigerator for up to 5 days.
❄️Freezing Tips
- Once the mini cheesecakes have completely cooled, wrap them in plastic wrap and store in a zip top bag or airtight container for up to 2 months.
➡️Top Recipe Tip
- Make sure the cream cheese is at room temperature so it combines nicely and you get a smooth consistency.
- Save at least 12 additional Oreo cookies to crumble.
- 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.
💡Recipe FAQ
Simply click the plus sign to read more about the questions you see below. If YOU have a question regarding this recipe, please let me know in the comment section.
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.
🌟Try these recipes next...
- Check out my other recipe for Cheesecake Cupcakes.
- Or you might enjoy this recipe for Oreo Chocolate Chip Cookies.
📇Recipe Card
Mini Oreo Cheesecakes
Mini Oreo Cheesecakes are perfectly sized for desserts just for one! Besides you really can't go wrong with the delicious combination of cheesecake and Oreo cookies!
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)
Instructions
- 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.
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.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 151Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 106mgCarbohydrates: 23gFiber: 1gSugar: 16gProtein: 2g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2018 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
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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!