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.
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 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
- 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.
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
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.
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.
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.
You can discard paper liners and serve the cheesecakes upside down so that the cookie side is facing up.
Store cheesecakes in an airtight container in the refrigerator for up to 5 days.