If you love Oreos and cheesecake, this recipe will be your new obsession. These Mini Oreo Cheesecakes combine the velvety richness of a classic cheesecake with the crunch and chocolatey charm of everyone’s favorite cookie — all baked into perfectly portioned treats. Each mini cheesecake has a whole Oreo as the crust, a smooth and creamy filling, and a whipped topping that makes them party-ready and impossible to resist.
Whether you’re hosting a celebration, prepping for a potluck, or just treating yourself, these adorable Oreo cheesecake cups are always a hit.
💖 Why You’ll Love These Mini Oreo Cheesecakes
- No crust-making stress – each one starts with a whole Oreo!
- Portable & bite-sized – perfect for parties or dessert tables
- Rich, creamy, and chocolatey
- Make-ahead friendly – they taste even better chilled overnight
- Customizable with whipped cream, chocolate drizzle, or crushed Oreos
👉 My twist: I love folding crushed Oreos into the batter for a cookies-and-cream explosion in every bite!
🛒 Ingredients
Makes 12 mini cheesecakes
- 18 Oreo cookies (12 for the crust + 6 crushed for the filling)
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream
- Pinch of salt
Optional toppings:
- Whipped cream
- Crushed Oreos
- Chocolate ganache or drizzle
- Mini Oreo cookies
👨🍳 Instructions
1. Prep and Preheat
Preheat your oven to 300°F (150°C). Line a standard muffin pan with 12 paper liners. Place one whole Oreo at the bottom of each liner — this will be your crust.
2. Make the Cheesecake Batter
In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar, vanilla extract, and a pinch of salt, mixing until well combined.
Beat in eggs, one at a time, followed by the sour cream. Gently fold in 6 crushed Oreos.
3. Fill and Bake
Spoon the batter evenly over the Oreo crusts in the muffin pan. Fill each cup almost to the top.
Bake for 18–20 minutes, or until the centers are just set but still slightly jiggly.
4. Cool and Chill
Allow the cheesecakes to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours, or preferably overnight.
5. Garnish and Serve
Top with whipped cream, extra crushed Oreos, a drizzle of chocolate, or a mini Oreo on each — then serve chilled!
💡 Tips & Tricks
- Use room-temperature cream cheese for the smoothest filling
- Don’t overmix once the eggs are in — this can cause cracks
- Use a cookie scoop or piping bag for evenly filled cups
- Freeze leftovers in an airtight container for up to 1 month
- Make them festive! Add sprinkles or colored liners for themed parties
🔍 Nutrition Info (Per Mini Cheesecake – without toppings)
- Calories: 230
- Protein: 4g
- Carbs: 20g
- Fat: 15g
- Sugar: 14g
- Fiber: <1g
- Sodium: 180mg
✨ From My Kitchen to Yours
These Mini Oreo Cheesecakes are the kind of dessert that makes people do a double-take — cute, delicious, and easier than you’d expect. They’re creamy and rich like a classic cheesecake, but with a playful twist thanks to those iconic cookies.
Whether you’re serving a birthday crowd or storing a batch in your fridge for sweet moments throughout the week, these little treats deliver big flavor. And because they’re so simple to prep and serve, you’ll come back to them again and again.
Trust me, one bite, and everyone will be asking for the recipe.
