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!
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.
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How to make mini Oreo cheesecakes
- 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.
- Set up the muffin tins. Place muffin liners in a muffin pan and place a whole Oreo cookie at the bottom of each.
- 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.
- Bake. Pour the filling over each Oreo cookie, filling them up about ¾ 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
- Oreo Stuffed Chocolate Chip Cookies: Chewy chocolate chips cookies come together with chocolatey Oreos for the ultimate cookie.
- Unbelievable Peanut Butter Pie: This creamy peanut butter pie is velvety smooth and has a crunchy Oreo cookie crust.
- Delicious Oreo Cheesecake Bars: Decadent and rich, Oreo cheesecake bars are the perfect party dessert.
- White Chocolate Oreo Truffles: White chocolate and Oreos are an amazing combo in these delicious little bites of heaven.

Mini Oreo Cheesecakes
These creamy individual cheesecakes are filled with Oreo pieces and have an entire Oreo cookie crust.
Ingredients
- 25 Oreo cookies, divided (18 for bottom, 7 for filling)
- 2 packages full-fat cream cheese (448g), at room temperature
- ½ cup (100g) granulated sugar
- ½ cup (120 ml) sour cream
- ½ teaspoon pure vanilla extract
- 2 large eggs
Instructions
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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.
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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.
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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.
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You can discard paper liners and serve the cheesecakes upside down so that the cookie side is facing up.
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Store cheesecakes in an airtight container in the refrigerator for up to 5 days.
Aimee / Wallflower Girl's Kitchen says
Good lord these sound amazing.
Shiran says
Thanks Aimee! 🙂
Ruth Estrada says
They are amazing we make them monthly since December lol
Allie | In This Kitchen says
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!
Shiran says
It’s so true! They are so much better inside desserts!
Abdalrhman says
My thoughts exactly. Mix anything with oreo and it will taste heavenly.
Rose says
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?
Shiran says
Hi Rose! The eggs are necessary for this recipe, so unfortunately you can’t omit them.
Aika says
Hello. Thank you for the recipe. Can I substitute the cream cheese for the ricotta??
Shiran says
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!
Name*Donna says
Mini muffin tins?
Shiran says
Hi Donna, you need to use a standard muffin pan, not mini.
Jacqueline says
Hi, will this work without the whole oreo at the bottom or would that be disastrous?
Shiran says
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.
Autumn says
It says 16oz cream cheese. 2 packages. Does that mean 8 and 8 or 16 and 16
Shiran says
You need to use 16 ounces in total (two 8-ounce packages).
Lani C. Ocariza says
Hi Shiran, i am yout biggest fan and an avid follower. I love baking too. May i ask, can i omit sour cream?
Shiran says
Thank you so much! You can omit it, but it’s delicious 🙂
Deb says
Can I freeze these?
Shiran says
Yes. To thaw, place it overnight or for a few hours in the fridge.
Michelle says
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.
Nel says
This receipt is fantastic – my grand children love them. And so easy to make. They freeze well.
Shannon says
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!
Shiran says
Hi Shannon, yes you can definitely freeze them with the paper liners.
K says
Can these be made in a silicone cupcake tray without liners ?
Stephanie @ Pretty.Simple.Sweet. says
Hi Kiana, I’m sure they could, but I haven’t personally tried that! Let me know if they turn out that way too?
Cheyenne says
these came out so good! thank you!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Cheyenne! Glad to hear!
Sharon Moores says
Love the simpicity of this recipe..and they are delish!!
Jacqueline says
What kind of Oreo was used? Double stuffed or regular?
Stephanie @ Pretty.Simple.Sweet. says
Hi Jacqueline! Just regular Oreos. Thanks for asking!