These Mini Oreo Cheesecakes have a silky smooth cheesecake filling that is baked on top of a chocolate cookie crust. Not only does this recipe require minimal ingredients, but it can easily be made in a muffin pan!
This recipe was originally published in October of 2020, but was updated on May 5, 2021 with newer content and fresh pictures.
Mini desserts are so fun to make, and these Oreo cheesecakes are no exception! Their bite-size quality makes them such a fun and simple dessert to share with family or friends and takes about half the time to bake compared to a full-size cheesecake. That basically tells you that you'll be able to eat your cheesecake that much sooner!
Ever since I made my mini strawberry pies, I've been wanting to try out mini cheesecakes using a muffin pan (which works perfectly, might I add!). You can also check out these Mini Lemon Cheesecakes which are equally delicious!
Before learning how to bake cheesecakes properly, I always found them to be intimidating compared to cookies or brownies. But now, they're really fun to make, especially when they're this small. So, have no fear, you too can bake perfect mini cheesecakes!
Why You Are Going To Love This Cheesecake Recipe:
- They're beyond easy to make.
- Only requires 7 ingredients.
- Oreos are in both the crust and cheesecake filling.
- They're the perfect dessert to serve at family gatherings, birthdays, or holidays.
- The cheesecake filling is smooth, silky, and very creamy!
One of my favorite parts about this recipe is the chocolate cookie crust. The combination of Oreo crumbs, melted butter, and vanilla pairs so well with the smooth and creamy cheesecake filling. Plus, the cheesecake filling also has crushed Oreos mixed right into it.
When I say this is an Oreo cheesecake, you better believe there will be Oreos in every component. All of you chocolate lovers can thank me later.
Most of us typically keep simple pantry ingredients stocked in our kitchens, which is perfect for this recipe. These cheesecakes only have and need 7 ingredients. And for even more flexibility, you can make this dessert ahead of time and serve the next day.
Baking Tips Before Starting:
- Muffin Pan: This Oreo cheesecake recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners, but if you don't have any, just use non-stick spray.
- Cream Cheese: Alway use the block-style cream cheese when making any cheesecake.
- Room Temperature Ingredients: You want your cream cheese, yogurt, and egg to be at room temperature before baking. This helps for all of the ingredients to combine more easily and for the filling to be very smooth. I recommend removing these items from your refrigerator 1 hour before you want to start baking.
- Cheesecake Filling: I used my 1.5 tablespoon cookie scoop to evenly distribute the cheesecake filling over the top of the Oreo crust.
- Storing Leftovers: With any leftovers, store them in an airtight container in the refrigerator for up to 5 days.
- Homemade Whipped Cream: An optional topping for your cheesecakes is whipped cream. Simply whisk together 1 cup of heavy cream, 2 tablespoons of sugar, and 1/4 teaspoon of vanilla extract using your electric stand (or handheld) mixer on high speed for 3-4 minutes.
All you need is 7 ingredients to create these homemade cheesecake bites!
- Oreos: Incorporated into both the crust and cheesecake filling. The whole Oreo is used too, so no need to remove the middle.
- Unsalted Butter: Adds flavor to the crust and helps bind it together.
- Vanilla Extract: Adds a sweet vanilla flavor to both the chocolate crust and cheesecake filling.
- Cream Cheese: Brick-style, NOT the spreadable kind.
- Yogurt: Adds creaminess. You can use either vanilla or plain yogurt.
- Sugar: Used for sweetness.
- Large Egg: This helps to thicken the cheesecake filling when baking.
How To Make Oreo Cheesecake Bites:
- Oreo Crust: In a food processor or blender process the Oreo cookies until very fine crumbs. Pour the crumbs into a medium-sized bowl and mix in the melted butter and vanilla extract. Divide the Oreo crumb mixture evenly amongst your prepared muffin pan, pressing the crumbs down firmly. Bake for 5 minutes.
- Cheesecake Filling: Beat the cream cheese and sugar together on high speed until smooth. Add the yogurt and vanilla until combined, then slowly mix in the egg. Use a silicone spatula to gently fold in the crushed Oreos.
- Bake: Divide the filling and pour over the baked crust. Bake for 15-17 minutes until set and allow the cheesecakes to cool for 40 minutes at room temperature and then for 3 hours in the refrigerator.
Frequently Asked Questions:
Yes, you can! This is a great recipe to make ahead of time. You can make them a day before and can top them with the whipped cream right before serving.
The cheesecakes are done baking when they don't jiggle when you move the pan.
You can keep these cheesecakes in an airtight container in the refrigerator for up to 5 days.
I love to top my mini Oreo cheesecakes with homemade whipped cream and a quarter of an Oreo cookie (see the notes below on how to make the whipped cream).
Other toppings you might like include:
- Chocolate Sauce
- Caramel Drizzle
- Chocolate Chips
- Vanilla Ice Cream
The possibilities are endless!
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Did you top your cheesecakes with whipped cream? A different topping? Let me know in the comments!
Happy baking, home bakers!
More Chocolate Recipes To Try:
- Dark Chocolate Brownies
- German Chocolate Cake
- Chocolate Raspberry Brownie Cake
- Triple Chocolate Cookies
Mini Oreo Cheesecakes
- 12-count muffin pan
- Cupcake Liners
- Food Processor
Oreo Cookie Crust:
- 12 Oreos, crumbs (about 1 cup)
- 2 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- 12 ounces brick-style cream cheese, room temperature
- 1/4 cup yogurt (plain or vanilla), room temperature
- 1/3 cup sugar
- 1/2 tsp vanilla extract
- 1 large egg, room temperature
- 5 Oreos, crushed
- Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
- Oreo Cookie Crust: Place the Oreos into a food processor or blender and pulse until fine crumbs. Pour the Oreo crumbs into a medium-sized mixing bowl and add the melted butter and vanilla extract. Mix together.
- Evenly disperse the Oreo crumbs into the cupcake liners, pressing down firmly (use your fingers or a 1/4 measuring cup). Bake for 5 minutes and set aside to cool while making the cheesecake filling.
- Cheesecake Filling: In the bowl of an electric stand mixer using the paddle attachment (or you can use a handheld mixer in a large mixing bowl), cream together the cream cheese and sugar on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the yogurt and vanilla extract and mix on medium speed until combined. Scrape the sides of the bowl again. Add your egg, mixing on low speed, until just incorporated. Remove the bowl from the stand and fold in your crushed Oreos using a silicone spatula.
- Use a cookie scoop (I used my 1.5 tbsp) to evenly distribute the cheesecake filling over the top of the crust. Use your finger to smooth out the batter. Bake at 325 degrees for 15-17 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
- Allow the cheesecakes to cool for 45 minutes at room temperature and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours. Serve your cheesecakes with whipped cream (see note below) or crushed Oreo pieces.