These mini Oreo cheesecakes are rich, creamy, and perfectly portioned - all the classic cheesecake flavor packed into adorable individual servings. With a crunchy Oreo cookie crust and a silky cream cheese filling swirled with Oreo pieces, each bite delivers that beloved cookies-and-cream taste in a fun, cupcake-like format. Perfect for parties, potlucks, or anytime dessert cravings strike, they're simple to make yet impressive to serve.
Sooooo my sister gets married this week. While I am the maid of honor I am also providing goodies for the dessert table. Chocolate Chunk Cookies, Sprinkle Cookies, Mini Cheesecakes, Carmelitas, and Brownies...I will be a busy girl later this week. I also have family in town from England (YAY) so we are doing a taco Tuesday tomorrow night which totally calls for Salted Caramel Tres Leches Cake and then the rehearsal dinner which calls for more dessert, maybe cheesecake too? What a great forecast for my belly this week !!!
Cheesecake is a true weakness of mine. It's definitely one of those things that sit in the fridge and every-time I walk past the fridge it takes every ounce of willpower for me not to open the fridge and have another bite.
The crunchy crust, the thick creamy cheesecake topped with chocolate, fruit, sour cream, or just plain ol' homemade whipped cream, well it all makes me weak at the knees. Heaven.
And who doesn't love Oreos? Crazy people, that's who. But I will never love them as much as my baby sister does. She is a bit of an Oreo hoarder.
The beauty of mini cheesecakes is they only take one bite! So you can have like 13 before you hit what would have been one normal slice of cheesecake. Score!
Whether you want to have something to sneak out of the fridge or want to wow your family, these are sure to make everyone happy.
And conveniently they are easy to make. While you don't HAVE to top them with chocolate ganache, fresh whipped cream and crushed Oreos, I HIGHLY recommend it.
I also have a recipe for a full size Oreo Cheesecake that goes down oh so well.
The Ingredients That Matter Most
- Oreo cookie crust: A deep chocolatey base that holds up beautifully to creamy filling and reinforces the cookies-and-cream flavor.
- Cream cheese: The foundation of cheesecake's signature silky texture - make sure it's fully softened for lump-free filling.
- Sugar: Sweetens while keeping the cheesecake balanced and bright.
- Eggs: Eggs help baked minis set with a smooth texture.
- Oreo pieces in filling: Provide punctuated texture and iconic cookies-and-cream flavor throughout each mini.
I like to top the cheesecake with a chocolate ganache, which is just chocolate and heavy cream, and whipped cream. I have a great recipe on how to make stabilized whipped cream that holds its shape beautifully.
Oreo Magic In Mini Form
Notes From My Test Kitchen
- In my testing, I found that crushing the Oreo crust fine enough helps it compact and hold together when unmolding the mini and that pressing the crust firmly into the liners prevents cracks in the cheesecake base.
- While testing, I found that chilling the minis at least 4 hours (or overnight) gives the best creamy texture when biting in.
Check out all my cheesecake baking tips here.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Bite-Size Oreo Cheesecake Treats
These mini Oreo cheesecakes are rich, creamy, and perfectly portioned - all the classic cheesecake flavor packed into adorable individual servings. With a crunchy Oreo cookie crust and a silky cream cheese filling swirled with Oreo pieces, each bite delivers that beloved cookies-and-cream taste in a fun, cupcake-like format. Perfect for parties, potlucks, or anytime dessert cravings strike, they're simple to make yet impressive to serve.
- Total Time: 4 Hours 40 Minutes
- Yield: 48 Mini or 30 Cupcake Size 1x
Ingredients
Crust
- 15 Oreos, finely crushed
- 3 Tablespoons Unsalted Butter, melted
Cheesecake
- 16oz Cream Cheese, softened to room temperature
- 150 grams (¾ Cup) Granulated Sugar
- 2oz (¼ Cup) Sour Cream/ Greek Yogurt, at room temperature
- 2oz (¼ Cup) Heavy Cream, at room temperature
- 2 Large Whole Eggs + 1 Large Egg Yolk, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 6 Oreos, crushed but not completely
Chocolate Ganache
- 4oz Dark Chocolate Finely Chopped
- 2oz Heavy Cream
Whipped Cream
- 4.2 ounces (½ Cup) Heavy Whipping Cream
- ½ Teaspoon Vanilla Extract
- ½ Teaspoon Dry Milk Powder
- 4 Oreos, crushed
Instructions
Crust
- Line a mini muffin pan or muffin pan with liners set aside. Preheat oven to 325F/163C. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press 1 Teaspoon in mini muffin liners or 1 Tablespoon in muffin liners, pressing down completely. Bake for 5 minutes, to set the crust, then set aside while you prepare the filling.
Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer beat cream cheese for 3 minutes on low-medium speed. Add granulated sugar and beat for another 2 minutes but at a low speed.
- Scrape down the sides of the bowl and add in heavy cream, sour cream, and vanilla extract mixing until fully combined at low speed. Add in eggs one at a time, mix on low, and just until no trace of the egg remains. You should have a creamy batter with no lumps. Gently fold in crushed Oreos.
- I like to use a small cookie scoop to pour the cheesecake batter into prepared liners. Bang the pan on the countertop to get rid of any air bubbles. Place a 9X13 pan on the bottom rack of the oven and fill it with hot water to create a steamy oven. Bake the cheesecake on the middle rack, cupcake-size cheesecakes for 19-21 minutes, and the mini muffins-size cheesecakes for 12-15 minutes, the cheesecakes should be set and not jiggle much. Turn the oven off, open the oven door, and let the cheesecakes cool in the oven for 20 minutes, transfer to a wire rack to cool for 30 minutes then wrap in plastic wrap and chill for 4 hours or overnight.
Chocolate Ganache
- In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, and let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set.
Whipped Cream
- When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream on top of th cheesecakes, I like to pipe mine pretty high. Then crumble crushed Oreos on top. Store leftovers in an airtight container for up to three days in the refrigerator.
Notes
*Total time includes chill time
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Karly says
Yes please!! These are so cute!
Elizabeth says
Thanks girl!