These Mini Oreo Cheesecakes are the perfect bite-sized treats with a crunchy Oreo crust and a rich, creamy cheesecake filling. Easy to make and packed with cookies-and-cream flavor, they are the ultimate dessert for any Oreo lover. Perfect for parties, celebrations, or just because!
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours33 minutesminutes
Servings 12mini cheesecakes
Ingredients
For the Cheesecakes:
12whole Oreo cookiesfor the crust
12Oreo cookiescrushed
8oz225g cream cheese, softened
1/4cup50g granulated sugar
1teaspoonvanilla extract
1large egg
1/4cup60g sour cream
For the Topping:
1/2cup120ml whipped cream
2Oreo cookiescrushed
Instructions
Preheat Oven & Prepare Muffin Tin: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners and place a whole Oreo cookie at the bottom of each liner.
Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and egg, mixing until combined.
Incorporate Sour Cream & Oreos: Gently fold in the sour cream and crushed Oreos, ensuring an even distribution.
Fill the Muffin Cups: Divide the cheesecake batter evenly among the 12 muffin cups, covering the whole Oreo base.
Bake: Bake for 16-18 minutes, or until the centers are just set. Remove from the oven and let cool at room temperature for 15 minutes.
Chill: Transfer the cheesecakes to the refrigerator and chill for at least 2 hours.
Top & Serve: Before serving, add a dollop of whipped cream and sprinkle crushed Oreos on top for an extra touch of sweetness.
Notes
Use full-fat cream cheese for the creamiest texture.
Don’t overmix the batter to avoid cracks in the cheesecake.
Let the cheesecakes cool completely before chilling for the best consistency.
For extra Oreo flavor, add more crushed Oreos into the batter or sprinkle some between layers.
Store in the fridge for up to 5 days or freeze for longer storage.