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    Home » Desserts » Mini Oreo Cheesecakes

    Mini Oreo Cheesecakes

    Published: Sep 21, 2022 by Anne Clark · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    pinterest pin.

    These bite size Oreo cheesecakes are super easy to make and packed with flavor! They're baked in a muffin pan with a whole oreo for each individual crust.

    Plus, crushed Oreo cookies are mixed in with the cheesecake filling for an Oreo-flavor-blasted mini cheesecake you simply pop in your mouth!

    This recipe makes 16 mini Oreo cheesecakes and take under 30 minutes to prepare. If you're an Oreo fan, like my husband, you'll love these cute little cheesecake bites.

    Three mini cheesecakes with whipped cream topping and Oreo crumbs sprinked on top.  Cheesecakes on white plate with cup of milk in background and a small bowl of crushed Oreo cookies.
    Mmm, serve these mini cheesecakes with a glass of milk (or cup of coffee)!

    Why You'll Love These

    Here are my top 4 reasons to love these mini Oreo cheesecakes:

    Easy Prep - simply drop an Oreo cookie into each muffin cup (no need to make a crust when you've got access to the perfectly sized, delicious, ready-made crust!).

    Easy Topping - let's keep this recipe truly simple by using store-bought, real whipped cream in a can!

    Easy to Serve - since these are baked in a muffin pan, there's no slicing needed, and they're easy to transport to another location.

    Customizable - you can make a variety of different flavors such as using vanilla wafers instead of the Oreo cookies. You can use any flavor Oreos as well.

    Do you love chocolate? Try my Oatmeal Banana Chocolate Chip Cookies or my Homemade Chocolate Muffins!

    What are they made of?

    Mini Oreo Cheesecakes are made with simple, easy to find ingredients.

    photo collage of recipe ingredients
    Measuring out all your ingredients before you begin makes the process go smoothly.

    Oreo Cookies - you'll need about 30 Oreo cookies for this recipe. We'll use them for the crust, the filling, and for the topping. Gluten-free Oreos work well, too.

    Cream Cheese - it wouldn't be cheesecake without the cream cheese! Use the full fat version for the creamiest texture and best taste.

    Granulated Sugar - we add ⅔ cup of sugar to the filling. It's not overly sweet because the crust adds sweetness, too.

    Eggs - helps to bind the filling.

    Vanilla Extract - adds a rich vanilla essence that enhances the flavor. I recommend using pure vanilla extract instead of the imitation.

    Salt - a little salt helps to balance out all the flavors.

    How do you make them?

    Here's a summary of the recipe directions; be sure to follow the actual "recipe card" when you get ready to make these.

    photo collage of recipe steps
    Using whole Oreos as the crust, cuts down on prep time (plus, they taste awesome!).

    (1) Place a liner and an Oreo cookie in each muffin cup.

    (2) In a mixing bowl, combine the cheesecake filling.

    (3) Fold the chopped Oreos into the cheesecake batter.

    (4) Fill the muffin cups with the Oreo batter and bake just until jiggly. Let cool, and chill in the refrigerator. Top with whipped cream and crushed Oreos (or add a mini Oreo on top of the whipped cream) right before serving.

    Three mini cheesecakes with whipped cream topping and Oreo crumbs sprinked on top. Cheesecakes on white plate with cup of milk in background and a small bowl of crushed Oreo cookies.

    Frequently Asked Questions

    What causes cheesecake to crack?

    Overbaking causes the cheesecake to crack while it cools. To prevent this from happening, remove the mini cheesecakes when they are still a little jiggly.

    How long will they last in the fridge?

    Keep the mini oreo cheesecakes stored in an airtight container (or on a covered plate) in the refrigerator for up to 3 days.

    Can you freeze them?

    Yes, let them cool completely, wrap them in plastic wrap, then place them in a freezer-friendly container. Write the date on the container. Freeze for up to 3 months.

    What if I don't have any paper muffin liners?

    The muffin liners work great at preventing the mini cheesecakes from sticking to the pan. However, you can spray your muffin pan with non-stick spray if you don't have any liners. Bonus points if you have a non-stick muffin pan!

    Expert Tips

    My best tips to ensure you get the best results for these mini cheesecakes:

    Make Ahead Version - Make the day or night before you plan to serve them; that way, they'll be nicely chilled when you serve them (however, save the whipped topping for when you're actually serving them because the canned whipped cream breaks down fairly quickly).

    Room temperature cream cheese is easier to blend with the other ingredients and makes the filling nice and creamy.

    A quicker way to get your cream cheese at "room temperature" is to remove it from the foil wrapper, slice it into cubes, and let it sit on the countertop for 15-20 minutes.

    Use an electric mixer for the creamiest, lump-free filling. If you don't have an electric mixer, a whisk will do a pretty good job.

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    If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.

    Recipe

    Three mini cheesecakes with whipped cream topping and Oreo crumbs sprinked on top. Cheesecakes on white plate with cup of milk in background and a small bowl of crushed Oreo cookies.

    Mini Oreo Cheesecakes

    These bite size mini Oreo cheesecakes are super easy to make and packed with flavor! They're baked in a muffin pan with a whole oreo for each individual crust.
    5 from 3 votes
    Print Pin For Later Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 8 minutes minutes
    Cook Time: 14 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 16
    Calories: 244kcal
    Author: Anne Clark

    Equipment

    • 1-2 standard size muffin pan(s) since this recipe makes 16 mini cheesecakes, you'll need 2 muffin pans or 1 muffin pan plus 4 small ramekins.
    • measuring cup(s)
    • measuring spoons
    • Electric mixer
    • spatula

    Ingredients

    CRUST

    • 16 Oreo cookies (whole)

    FILLING

    • 16 ounces cream cheese (full fat), softened
    • ⅔ cup granulated sugar
    • 2 large eggs
    • 1 teaspoon real vanilla extract
    • quick dash of salt
    • 10 Oreo cookies (finely chopped but not crushed) see recipe note

    TOPPING

    • Real Dairy Whipped Topping (canned) I use Reddi-Wip
    • 2-4 Oreo Cookies, finely crushed A rolling pin works well for this step

    Instructions

    • Preheat the oven to 350F. Add a paper liner to each muffin cup and spray them with non-stick spray. Add 1 whole Oreo to the bottom of each muffin cup.
    • In a large mixing bowl, add the cream cheese, sugar, eggs, vanilla extract, and salt. Blend with an electric mixer on medium speed until smooth (about 5 minutes).
    • Fold in the 10 chopped Oreos with a spatula.
    • Spoon the batter into the muffin cups until 99% full. See Recipe Note Below. Bake for 12-14 minutes. The center of the cheesecakes should be a little jiggly and the edges a little browned. They will firm up after they've cooled off.
    • Refrigerate the mini cheesecakes for at least 2 hours before eating them (they're mighty fine when they're ice cold!). Just before serving, top each mini cheesecake with a high pile of real dairy whipped topping and then sprinkle with a little Oreo cookie crumbs. See Important Note Below regarding the Topping!

    Notes

    For the filling:  I like to chop the Oreos much like you would an onion.  I like the small bits of Oreos mixed within the cheesecake!
    For the topping:  The whipped topping must be eaten pretty quickly because it won't hold its shape (it's mostly air!).  Save the whipped cream topping as the very last thing you do before serving.  Don't forget to sprinkle some Oreo crumbs on top.  Have fun!
    Store the mini cheesecakes in the refrigerator, covered, for up to 3 days.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 1oz | Calories: 244kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14.7g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 209mg | Fiber: 1g | Sugar: 18g

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

    « Keto Mexican Chicken Casserole
    Easy Biscoff Blondies »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at [email protected]. 

    I’d love to hear from you!

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