Mini Oreo Cheesecakes

Mini Oreo Cheesecakes

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These Mini Oreo Cheesecakes are not only adorable but also extremely delicious! Oreo cookie crust is topped with a rich and creamy cheesecake filling and baked in cupcake tin for the perfect easy to serve treat!

Cheesecake is one of my absolute favorite desserts! In my opinion it is better than cake! My husband being the smart man that he is has also realized how much I love cheesecake and typically buys me a whole cheesecake sampler instead of cake for my birthday.

Oreos are of course a natural favorite in our household so making Oreo Cheesecake was a no brainer and a definite winner here! I also like making mini cheesecakes because it is easier to serve and much quicker to make than a large cheesecake.

delicious mini oreo cheesecakes served on a plate with mini oreos spilling on the side

How to make Mini Oreo Cheesecakes:

  • Make Oreo cookie crust by pulsing 15 Oreos in food processor until fine crumbs.
  • Add melted butter and pulse to combine.
  • Line a cupcake pan with paper liners and add 1 tbsp of moist oreo crumbs to the bottom of each liner. Press down on each with a spoon to make sure the crust is packed down.
  • In the food processor pulse 8 more Oreos set aside while you make cheesecake.
  • To make the cheesecake beat softened cream cheese in the bowl of your mixer over medium speed until creamy.
  • Add sugar and beat to combine.
  • Beat in egg.
  • Add in sour cream, cornstarch and vanilla and beat to combine.
  • Stir in the remaining oreo crumbs.
  • Divide cheesecake filling evenly in each cupcake liner over oreo crust.
  • Bake at 325F for 17-20 minutes or until slightly jiggly in the middle but set.
  • Cool completely in the cupcake pan then refrigerate mini cheesecakes for at least 4 hours.
  • Top with thawed whipped topping before serving if desired.

How to store leftover cheesecake:

Leftover cheesecakes can be refrigerated for up to 4 days. You can also freeze mini cheesecakes! Don’t top them with cool whip and layer the cheesecakes on a baking sheet. Place the baking sheet in the freezer for 30 mins then transfer cheesecakes to freezer zippered plastic bag and freeze for up to 3 months. To thaw place the frozen cheesecakes in the fridge overnight.

Helpful Tip:

When making cheesecakes make sure all of your ingredients are at room temperature to avoid cracking! But hey if your cheesecakes crack don’t worry the cool whip topping will cover it up! It will be delicious no matter what.

taking a bite with a fork from yummy mini oreo cheesecakes! These are delicious and easy to make.

Mini Oreo Cheesecakes

These Mini Oreo Cheesecakes are not only adorable but also extremely delicious! Oreo cookie crust is topped with a rich and creamy cheesecake filling and baked in cupcake tin for the perfect easy to serve treat!
Course Dessert
Cuisine American
Keyword cheesecake, mini, oreos
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

Ingredients

Oreo Cookie Crust:

  • 15 whole Oreos
  • 4 tbsp salted butter melted

For Oreo Cheesecake Filling:

  • 8 whole Oreos
  • 2 8 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 large egg at room temp
  • 2 tbsp sour cream at room temp
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

To Serve:

  • 8 oz cool whip, thawed optional
  • 12 mini oreos

Instructions

  • Preheat oven to 325F. Line a cupcake pan with paper liners.

For Oreo Cookie Crust:

  • Pule 15 Oreos in food processor until fine crumbs.
  • Add melted butter and pulse to combine.
  • Add 1 tbsp of oreo crumbs to the bottom of each cupcake liner. Press down on each with a spoon to make sure the crust is packed down. Set aside while you make cheesecake filling.

For Oreo Cheesecake Filling:

  • In the food processor pulse 8 more Oreos and set aside.
  • Beat softened cream cheese in the bowl of your mixer over medium speed until creamy.
  • Add sugar and beat to combine.
  • Beat in egg.
  • Add in sour cream, cornstarch and vanilla extract and beat to combine.
  • Stir in remaining oreo crumbs.
  • Divide cheesecake filling evenly in each cupcake liner over oreo crust.
  • Bake at 325F for 17-20 minutes or until slightly jiggly in the middle but set.
  • Cool mini cheesecakes completely in the cupcake pan then refrigerate for at least 4 hours.

To Serve:

  • Top each mini cheesecake with cool whip and mini oreo before serving if desired.

Notes

Make sure all of your ingredients are at room temp so your cheesecake don’t crack.
Leftover cheesecakes can be refrigerated for up to 4 days. You can also freeze mini cheesecakes! Don’t top them with cool whip and layer the cheesecakes on a baking sheet. Place the baking sheet in the freezer for 30 mins then transfer cheesecakes to freezer zippered plastic bag and freeze for up to 3 months. To thaw place the frozen cheesecakes in the fridge overnight.

FOR MORE CHEESECAKES:

CHERRY CHEESECAKE BROWNIES

NO BAKE LEMON CHEESECAKE

CARAMEL SNICKERDOODLE CHEESECAKE BARS

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