Cheesecakes/ Dessert/ easy/ few ingredients/ Holiday/ Mini Desserts/ quick

Mini Oreo Cheesecakes

August 31, 2022

Oreo lovers, you’ve found your perfect dessert. These creamy individual cheesecakes are filled with Oreo pieces AND have a whole Oreo cookie at the bottom as the crust. They’re a guaranteed crowd pleaser!

Mini Oreo Cheesecakes

Pinterest has been an obsession of mine for a while now. I thought I was getting better lately, but I’m pretty sure I’m only getting worse. One of the reasons I love Pinterest so much is because it constantly inspires me in my baking, like when I saw this genius idea of using a whole cookie as crust. I don’t know how I didn’t come up with that myself, but it’s incredible!

It’s all Oreo goodness. Using a whole Oreo cookie as the crust doesn’t only make those babies pretty, but also delicious and easy to prepare. Just place one cookie at the bottom of each paper-lined muffin cup. Easy! Then there are a few more Oreos that go into the creamy filling, making this whole thing even better.

Mini Oreo Cheesecakes

How to make mini Oreo cheesecakes

  1. Crush your Oreos. You can do this with a food processor or even by hand. Another trick to breaking up the Oreos into small pieces is to place them in a large Ziplock bag and use something heavy, like a rolling pin, to beat the bag on the counter, breaking up your cookies.
  2. Set up the muffin tins. Place muffin liners in a muffin pan and place a whole Oreo cookie at the bottom of each.
  3. Make the filling. Beat room temperature cream cheese and sugar in a mixer with the paddle attachment until light and fluffy. Add the sour cream and vanilla until completely combined. Then, add the eggs one a time, making sure each it combined before adding the next. You’ll want to keep a rubber spatula on hand to scrape down the sides of the bowl to make sure all the ingredients incorporate evenly. The last step is to mix in the chopped Oreos.
  4.  Bake. Pour the filling over each Oreo cookie, filling them up about 3/4 of the way. Bake for about 20 minutes until the filling appears set but still a bit wobbly, which is what you’re looking for.

No mixer? No problem, you can mix the whole thing by hand. I like using the mixer for a velvety, lump-free texture, but if you don’t have one, just mix the ingredients in the same order the recipe suggests. This will be much easier with room temperature cream cheese and sour cream. Mix just until smooth—you don’t want to incorporate too much air into the batter.

Tips for making mini Oreo cheesecakes

  • The recipe yields about 18 cupcakes, depending on your muffin pan size. I usually like when recipes yield exactly 12 muffins, but the measurements made more sense this way.
  • The cheesecakes centers may sink slightly while cooling. That’s ok. If it bothers you, or if you just want these to look as appetizing as possible, you can always discard the muffin liners and serve the cheesecakes upside down so that the cookie side is facing up (my preference).
  • Use room temperature ingredients. It’s a good idea to pull the cream cheese, sour cream, and eggs from the refrigerator so they can warm up a bit. This makes it easier for them to mix together and prevents your filling from becoming lumpy.

More of my favorite Oreo recipes

5 from 6 votes
Mini Oreo Cheesecakes
Mini Oreo Cheesecakes
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
YIELD: 18 individual cheesecakes

These creamy individual cheesecakes are filled with Oreo pieces and have an entire Oreo cookie crust.

  • 25 Oreo cookies, divided (18 for bottom, 7 for filling)
  • 2 packages full-fat cream cheese (448g), at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120 ml) sour cream
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  1. Preheat oven to 320F/160C. Line 18 muffin cups with liner papers (use a standard muffin pan, not mini). Place one whole Oreo cookie at the bottom of each paper-lined muffin cups. Coarsely chop the other cookies and set aside.
  2. In a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat another 2 minutes. Add sour cream and vanilla extract and beat until smooth. Add eggs, one at a time, until fully combined. Scrape down the sides and bottom of the bowl as necessary. Fold in chopped Oreo cookies.
  3. Pour batter into muffin cups. Bake for 20 minutes until set (it’s ok if the center is slightly wobbly). Allow to cool completely, then refrigerate for at least 4 hours, preferably more. The cheesecakes may slightly sink at the center while cooling.
  4. You can discard paper liners and serve the cheesecakes upside down so that the cookie side is facing up.
  5. Store cheesecakes in an airtight container in the refrigerator for up to 5 days.




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  • Reply
    Aimee / Wallflower Girl's Kitchen
    February 29, 2016 at 7:06 am

    Good lord these sound amazing.

    • Reply
      February 29, 2016 at 12:50 pm

      Thanks Aimee! 🙂

    • Reply
      Ruth Estrada
      February 20, 2021 at 11:11 am

      They are amazing we make them monthly since December lol

  • Reply
    Allie | In This Kitchen
    February 29, 2016 at 5:31 pm

    I love these things so much. For some reason Oreos on their own don’t wow me too much, but Oreo inside any other dessert is just heavenly!

    • Reply
      March 2, 2016 at 4:27 am

      It’s so true! They are so much better inside desserts!

    • Reply
      April 10, 2016 at 9:43 am

      My thoughts exactly. Mix anything with oreo and it will taste heavenly.

  • Reply
    March 31, 2016 at 9:51 pm

    I will try this weekend. Oreo cheesecake for a change! Hmm..hmm my nieces will.surely love them. Thankd. Can I get away without baking it minus the eggs?

    • Reply
      April 2, 2016 at 12:21 pm

      Hi Rose! The eggs are necessary for this recipe, so unfortunately you can’t omit them.

  • Reply
    April 29, 2016 at 10:53 pm

    Hello. Thank you for the recipe. Can I substitute the cream cheese for the ricotta??

    • Reply
      May 1, 2016 at 5:24 am

      Hi Aika. I suggest to stick to the recipe because if using ricotta, the texture would be very different. Also, the cream cheese goes perfect with the cookies!

  • Reply
    July 7, 2016 at 9:27 pm

    Mini muffin tins?

    • Reply
      July 10, 2016 at 3:34 am

      Hi Donna, you need to use a standard muffin pan, not mini.

  • Reply
    February 14, 2017 at 10:54 pm

    Hi, will this work without the whole oreo at the bottom or would that be disastrous?

    • Reply
      February 15, 2017 at 4:59 am

      You mean making just the cheesecake batter? You can use any other cookie crust for the bottom. It should be ok without it as well, but the cake will be very delicate.

  • Reply
    October 26, 2018 at 6:15 pm

    It says 16oz cream cheese. 2 packages. Does that mean 8 and 8 or 16 and 16

    • Reply
      October 28, 2018 at 9:59 am

      You need to use 16 ounces in total (two 8-ounce packages).

  • Reply
    Lani C. Ocariza
    January 20, 2019 at 8:11 pm

    Hi Shiran, i am yout biggest fan and an avid follower. I love baking too. May i ask, can i omit sour cream?

    • Reply
      February 6, 2019 at 6:42 am

      Thank you so much! You can omit it, but it’s delicious 🙂

  • Reply
    July 23, 2019 at 1:39 pm

    Can I freeze these?

    • Reply
      July 30, 2019 at 2:55 am

      Yes. To thaw, place it overnight or for a few hours in the fridge.

  • Reply
    August 9, 2020 at 11:21 am

    These are fantastic! Made them for a bbq and everyone gobbled them up. The Oreo on the bottom was a perfect touch. I think I crushed the rest too finely; I would leave them chunkier next time. So good! I will definitely be making them again.

  • Reply
    December 9, 2020 at 12:28 pm

    This receipt is fantastic – my grand children love them. And so easy to make. They freeze well.

  • Reply
    April 22, 2021 at 6:06 pm

    I am making these now. If I freeze them, do I leave the paper on or do I freeze without the paper? Can’t wait to try these!

    • Reply
      May 2, 2021 at 1:37 pm

      Hi Shannon, yes you can definitely freeze them with the paper liners.

  • Reply
    June 18, 2023 at 3:46 pm

    Can these be made in a silicone cupcake tray without liners ?

    • Reply
      Stephanie @ Pretty.Simple.Sweet.
      June 22, 2023 at 5:18 pm

      Hi Kiana, I’m sure they could, but I haven’t personally tried that! Let me know if they turn out that way too?

  • Reply
    July 7, 2023 at 9:58 am

    these came out so good! thank you!

    • Reply
      Stephanie @ Pretty.Simple.Sweet.
      July 9, 2023 at 12:24 pm

      Thank you, Cheyenne! Glad to hear!

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