These mini Oreo cheesecakes are the ultimate bite-sized dessert! With a whole Oreo cookie crust and a rich, creamy cheesecake filling loaded with crushed Oreos, they're easy to make in a muffin pan and perfect for parties, holidays, or whenever you're craving a miniature Oreo cheesecake.
This mini Oreo cheesecake recipe could also be called Oreo cheesecake cupcakes because they’re made in a regular-sized cupcake or muffin pan.
They start with an Oreo bottom. Yes, a whole Oreo is on the bottom of each cheesecake!
They also have chopped Oreos mixed into the cheesecake. Then they are topped with additional chopped Oreos before baking in the oven.
Ingredients
- Regular-Stuffed Oreos
- Cream Cheese
- Sour Cream
- Sugar
- Large Egg
- Pure Vanilla Extract
How to Make Mini Oreo Cheesecakes
- Preheat the oven to 325℉. Line a regular-sized muffin pan with 12 muffin liners. Add an Oreo to the bottom of each liner.
- In a medium-sized bowl, mix together cream cheese, sour cream, sugar, eggs, and vanilla with a hand mixer. Add 5 coarsely chopped Oreos and mix into the batter.
- Spoon batter into each muffin liner until ¾ full. Coarsely chop 5 Oreos and sprinkle on top of each one.
- Bake in the oven for 24-25 minutes. Let cool for 30 minutes.
- Refrigerate mini cheesecakes uncovered for 2-4 hours.
FAQ
Yes! Regular Oreos work best. I have tried using Double Stuf Oreos. Not only did it not bake through and remain crunchy, but I also couldn’t put as much cheesecake filling into the liners.
No. Use the whole Oreo, including the cream filling, for both the Oreo bottom and the chopped Oreos in the cheesecake.
The edges should look set, and it will not sink if you lightly touch the center. They will continue to firm up as they cool and chill.
Cheesecakes can crack when they are overbaked or cooled too quickly. Avoid overbaking, and let them cool at room temperature before refrigerating.
Refrigerate them for at least 2-4 hours, although chilling overnight gives them an even firmer texture and makes them easier to remove from the liners.
Store them in an airtight container in the refrigerator for up to 4-5 days.
Yes. Freeze the completely cooled and chilled cheesecakes in a single layer until firm, then transfer them to a freezer-safe container. Thaw them overnight in the refrigerator before serving.
Yes! Try Golden Oreos, mint Oreos, peanut butter Oreos, or another seasonal variety for a fun twist.
Recommended Recipes
- Cherry Cheesecake Bites
- Mini Cheesecake Sandwiches
- New York-Style Cheesecake
- Oreo Cheesecake
- Oreo Fudge Squares
- Oreo Cookies and Cream Cookies
- Oreo Bottom Cupcakes with Cookies and Cream Frosting
- Salted Caramel Cheesecake with Oreo Cookie Crust
Mini Oreo Cheesecakes
Ingredients
- 12 Regular-Stuffed Oreos to line each cupcake liner with
- 12 ounces Cream Cheese softened
- ¼ cup Sour Cream
- ½ cup Sugar
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 5 Coarsely Chopped Oreos for filling
- 5 Coarsely Chopped Oreos for topping
Instructions
- Preheat the oven to 325℉. Line a regular-sized muffin pan with 12 muffin liners. Add an Oreo to the bottom of each liner.
- In a medium-sized bowl, mix together cream cheese, sour cream, sugar, eggs, and vanilla with a hand mixer. Add 5 coarsely chopped Oreos and mix into the batter.
- Spoon batter into each muffin liner until ¾ full. Coarsely chop 5 Oreos and sprinkle on top of each one.
- Bake in the oven for 24-25 minutes. Let cool for 30 minutes.
- Refrigerate mini cheesecakes uncovered for 2-4 hours.
Leave a Reply