Mini OREO PHILLY Cheesecakes

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Mini OREO PHILLY Cheesecakes are bite-sized desserts with big-time flavor. Creamy, rich, and packed with cookies, these treats are the ultimate handheld indulgence. Whether you’re planning a party, need a make-ahead dessert, or just love a fun twist on cheesecake, these are the perfect pick.

This recipe is a crowd favorite for a reason. Each mini cheesecake starts with a whole OREO as the crust, then gets filled with smooth PHILADELPHIA cream cheese batter blended with crushed cookies. After a quick bake and chill, you’re left with personal-sized desserts that taste like a dream.

The magic is in the simplicity. These cheesecakes don’t require a water bath, a springform pan, or hours of prep. Just a muffin tin, cupcake liners, and a few basic ingredients. In under an hour, you’ve got creamy, cookie-filled cheesecakes that look as good as they taste.

They’re also incredibly versatile. Want to switch up the flavor? Try different OREO varieties. Add a drizzle of chocolate, top with whipped cream, or crumble more cookies on top. They’re adaptable and easy to personalize.

Plus, there’s something about a dessert you don’t have to slice that makes it more fun. These minis are easy to transport, serve, and store. They’re mess-free, fork-optional, and kid-approved.

You can even freeze them. Make a batch, stash them in the freezer, and pull one out when a craving hits. Let them thaw for a few minutes, and they’re just as creamy and delicious.

And let’s be honest—mini desserts are cute. There’s no denying the appeal of a tiny cheesecake topped with cookies. They’re the kind of treat that gets snapped for Instagram before the first bite.

These cheesecakes are also surprisingly light. The whipped texture of the cream cheese keeps them smooth without being too heavy, while the cookie base adds crunch and contrast.

If you’re baking for a group, this recipe is gold. It makes 12 perfect portions that can be easily doubled for larger events. No slicing, no plating, just grab-and-go satisfaction.

From birthday parties to bake sales, these mini cheesecakes fit in anywhere. They’re impressive enough for special occasions and simple enough for weekday cravings.

So if you’re looking for a dessert that’s easy, delicious, and guaranteed to be a hit, this one checks all the boxes.

Servings

Makes 12 mini cheesecakes

Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 35 minutes

Ingredients

• 12 whole OREO cookies (for crust)
• 16 oz PHILADELPHIA cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 large eggs
• 6 OREO cookies, crushed (for filling)

Instructions

1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, mix crushed OREO cookies with melted butter until evenly moistened. Press about 1 tablespoon of the mixture firmly into the bottom of each liner to form the crust.
3. In a separate bowl, beat cream cheese, sugar, and vanilla until smooth.
4. Add eggs one at a time, beating well after each.
5. Fold in the additional 6 crushed OREO cookies.
6. Spoon the batter evenly over the crusts in each muffin cup.
7. Bake for 18–20 minutes or until centers are set.
8. Cool in the pan for 10 minutes, then transfer to a rack.
9. Chill in the fridge for at least 2 hours before serving.

Tips

• Use room temperature cream cheese for the smoothest batter.
• Chill overnight for even better flavor.
• Top with mini OREOs or whipped cream for extra flair.
• Freeze extras in an airtight container for up to one month.

Why You’ll Love This Recipe

Mini cheesecakes are easy to make, fun to eat, and packed with creamy cookie flavor. They’re ideal for parties, gifting, or just treating yourself.

Mini OREO PHILLY Cheesecakes are personal-sized desserts made with a cookie crust, creamy filling, and loads of OREO goodness. They’re fast, foolproof, and always a hit.