Mini Oreo Cheesecakes

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!

Print Recipe

Prep Time 15

Cook Time 18

Chill Time 2

Total Time 2 33

Servings 12 mini cheesecakes

Ingredients

For the Cheesecakes:

12 whole Oreo cookies for the crust
12 Oreo cookies crushed
8 oz 225g cream cheese, softened
1/4 cup 50g granulated sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup 60g sour cream

For the Topping:

1/2 cup 120ml whipped cream
2 Oreo cookies crushed

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.