When you want all the decadence of a classic cheesecake but in a perfectly portioned, handheld form, these Mini Oreo Cheesecakes are absolutely unbeatable. Each one sits in its own cupcake liner with a whole Oreo cookie as the crust, topped with a rich and creamy cheesecake filling studded with crushed Oreos, and finished with whatever toppings your heart desires. They’re adorable, delicious, and incredibly easy to make because there’s no crust to press or blind bake. You literally just drop a cookie in the bottom of each liner and pour the filling on top. These mini cheesecakes are perfect for parties because everyone gets their own individual serving with no slicing required, and you can customize the toppings so there’s something for everyone. They bake in a fraction of the time that a full-sized cheesecake takes, and because they’re small, they’re much less likely to crack. Kids absolutely love these because they feel like a special treat, and adults appreciate the perfect portion control. Make them for birthday parties, holiday gatherings, bake sales, or just because you want cheesecake without committing to a whole cake.
Serving Quantity: Makes 24 mini cheesecakes
Cooking Time:
- Prep time: 15 minutes
- Baking time: 18 minutes
- Cooling time: 1 hour
- Chilling time: 3 hours
- Total time: 4 hours 33 minutes
Nutrition Information (per mini cheesecake):
- Calories: 165
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 125mg
- Total Carbohydrates: 14g
- Fiber: 0g
- Sugars: 10g
- Protein: 3g
- Calcium: 4% of daily value
- Iron: 3% of daily value
Ingredients
- 24 Oreo cookies plus 8 more for crushing
- 16 ounces of cream cheese at room temperature
- Half cup of granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon of vanilla extract
- Quarter cup of sour cream at room temperature
- Pinch of salt
- Whipped cream for topping
- Chocolate syrup for drizzling
- Mini chocolate chips for garnish
- Additional crushed Oreos for topping
- Fresh berries for garnish (optional)
- Caramel sauce for drizzling (optional)
Preparing Your Pans
Preheat your oven to 325 degrees. This lower temperature helps the cheesecakes bake gently and prevents cracking. Line two 12-cup muffin tins with paper cupcake liners. You can use foil liners if you want them to look fancier, but regular paper ones work perfectly fine. Place one whole Oreo cookie flat in the bottom of each liner. That’s your crust. So simple and so genius. The cookie sits perfectly in the bottom and doesn’t need any preparation. Just make sure you use regular Oreos, not double stuffed, because the regular ones fit better in standard muffin cups. Set these prepared pans aside while you make the filling.
Making the Cheesecake Filling
This is where room temperature ingredients really matter. Take your cream cheese, eggs, and sour cream out of the fridge at least an hour before you start. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy with absolutely no lumps. This takes about 2 minutes of beating and scraping down the sides of the bowl. Don’t rush this step because lumpy cream cheese means lumpy cheesecake. Add the sugar and beat for another minute until it’s fully incorporated and the mixture looks fluffy. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Don’t overbeat once the eggs are in because too much air can cause cracks. Add the vanilla extract, sour cream, and salt. Beat on low speed just until everything is combined and smooth. Scrape down the sides and bottom of the bowl to make sure everything is mixed evenly.
Adding the Oreo Pieces
Take those 8 extra Oreo cookies and put them in a plastic bag. Seal the bag and crush the cookies with a rolling pin or the bottom of a measuring cup. You want them broken into small chunks and crumbs, not pulverized into dust. Some bigger pieces are good because they add texture. Open the bag and pour the crushed Oreos into your cheesecake batter. Use a spatula to gently fold them in until they’re distributed throughout. Don’t use the mixer for this part because you want to keep those cookie pieces intact. The batter will look speckled with dark cookie bits and it should smell amazing.
Filling the Cups
Use a spoon or a cookie scoop to divide the cheesecake batter evenly among your 24 prepared muffin cups. Fill each one about three quarters full, leaving a little space at the top because they’ll puff up slightly as they bake. Each cup should have roughly 2 tablespoons of filling. Try to get them all about the same level so they bake evenly. If you have a measuring cup with a spout, you can pour the batter instead of spooning it, which is faster and less messy. Tap each muffin tin gently on the counter a few times to release any air bubbles in the batter. You might see a few small bubbles rise to the surface and pop.
Baking the Mini Cheesecakes
Place both muffin tins in your preheated oven. Bake for 18 to 20 minutes. The cheesecakes are done when the edges are set and look slightly puffed, but the centers still jiggle just a little bit when you gently shake the pan. They should not look wet or liquidy in the center, but they shouldn’t be completely firm either. That little jiggle means they’re perfectly done. If you see any cracks forming on the surface, they’re overbaking, so take them out right away. The tops might look slightly matte instead of shiny, and that’s fine. Don’t worry if they’re not perfectly smooth on top because you’ll be covering them with toppings anyway.
Cooling Properly
This is a crucial step that many people skip, but it prevents your cheesecakes from sinking or cracking. Turn off the oven but leave the cheesecakes inside with the door closed for 5 minutes. Then crack the oven door open about an inch and let them sit for another 10 minutes. This gradual cooling prevents a sudden temperature change that can cause cracks or sinking. After those 10 minutes, take the muffin tins out of the oven and place them on wire cooling racks. Let them cool at room temperature for about an hour. As they cool, you’ll notice they deflate slightly from their puffed state. This is completely normal. Once they’re at room temperature, transfer the entire muffin tins to the refrigerator. Chill for at least 3 hours or overnight. The cheesecakes need this time to fully set and develop their creamy texture.
Removing from the Pans
Once your mini cheesecakes are completely chilled and firm, it’s time to take them out of the muffin tins. Run a small knife around the edge of each cheesecake to loosen it from the tin. Gently lift each one out by the paper liner. If any stick, use a spoon to help pop them out. Arrange them on a serving platter or large plate. Keep them in their paper liners for serving because it makes them easier to handle and looks cute. If you used foil liners, you can peel them off for a more elegant presentation, but the cheesecakes are soft so handle them gently.
Adding the Toppings
Now comes the fun part where you can get creative. For classic Oreo topping, put a dollop of whipped cream on each cheesecake, drizzle with chocolate syrup, and sprinkle with crushed Oreo pieces. For a simple look, just add a small swirl of whipped cream and top with half an Oreo cookie standing up. Drizzle with caramel sauce and sprinkle with sea salt for a salted caramel version. Add fresh strawberries or raspberries for a fruity touch. Drizzle with melted peanut butter and add chopped peanut butter cups. Top with chocolate ganache for an ultra-rich version. Sprinkle with mini chocolate chips and white chocolate chips for a cookies and cream look. The possibilities are endless and you can make several different topping combinations in one batch.
Serving Your Mini Cheesecakes
These are best served cold right from the refrigerator. The texture is perfect when they’re chilled. Arrange them on a tiered stand for a party presentation. Use different colored cupcake liners for holidays or themed events. Set out a topping bar with various sauces, whipped cream, and garnishes so guests can customize their own. Provide small forks or let people just eat them with their hands. The paper liner makes them easy to hold and eat. For kids’ parties, let them decorate their own cheesecakes with toppings.
Make-Ahead and Storage
These mini cheesecakes are perfect for making ahead. Bake them up to 3 days before your event and store them covered in the refrigerator. Wait to add the toppings until a few hours before serving so they stay fresh looking. Store leftovers covered in the fridge for up to 5 days. They actually taste better the next day after the flavors have had time to develop. These freeze beautifully for up to 2 months. Freeze them without toppings in a single layer on a baking sheet, then transfer to a freezer bag once solid. Thaw in the fridge overnight and add toppings before serving.
Flavor Variations
Make chocolate cheesecakes by adding 3 tablespoons of cocoa powder to the batter. Use different cookie bases like Nutter Butters for peanut butter cheesecakes, graham crackers for classic cheesecake, chocolate chip cookies for a homestyle version, or gingersnaps for a spiced cheesecake. Add lemon zest and lemon juice to the batter for lemon Oreo cheesecakes. Swirl in raspberry jam before baking for fruit-filled versions. Add espresso powder to the batter for mocha cheesecakes. Use mint Oreos and add peppermint extract for mint chocolate cheesecakes. Make pumpkin cheesecakes by adding pumpkin puree and pumpkin spice to the batter.
Tips for Perfect Mini Cheesecakes
Room temperature cream cheese is absolutely essential. Cold cream cheese will be lumpy no matter how long you beat it. If you forgot to take it out ahead, cut it into small cubes and microwave for 15 seconds. Don’t overbeat the batter once the eggs are added. Too much air causes cracks and a less creamy texture. Use a cookie scoop for perfectly even portions. A medium cookie scoop holds about 2 tablespoons which is perfect. Don’t overbake. Slightly underdone is better than overbaked when it comes to cheesecake. The residual heat continues cooking them as they cool. Let them cool gradually. This prevents cracks and sinking. If you’re in a humid climate or it’s a rainy day, your cheesecakes might take a few extra minutes to bake. Full fat cream cheese is important. Reduced fat or fat free versions have different moisture content and don’t work as well. Make sure your oven temperature is accurate. An oven thermometer is a good investment. Too hot and they’ll crack and puff too much. If your cheesecakes crack despite everything, just cover them with toppings and no one will know. For even more Oreo flavor, use one and a half packages of Oreos total and crush more into the batter. These work in mini muffin tins too for bite-sized versions. Use mini Oreos as the base and bake for only 10 to 12 minutes. You can make jumbo versions in a regular muffin tin without liners. Just grease the cups well and bake for 20 to 22 minutes. Add food coloring to the batter for festive colored cheesecakes. Pink for Valentine’s Day, orange for Halloween, red and green for Christmas. The sour cream in the recipe adds tanginess and creates an extra creamy texture. Don’t skip it.
