These mini Oreo cheesecakes have chopped Oreos mixed into the cheesecake batter, a chocolate cookie crust, and is topped with whipped cream and more cookies!
These mini Oreo cheesecake bites are so fun and easy to make! They're baked in a muffin pan, so you don't have to worry about a water bath.
Mini desserts are some of my favorite desserts to make and all Oreo lovers need to try these!
Looking for more Oreo recipes? Then check out these: Oreo cinnamon rolls, chocolate Oreo cupcakes, and Oreo chocolate chip cookies.
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Why You'll Love These Little Cheesecakes
- The cheesecake mixture is smooth and creamy.
- They have an Oreo cookie crust.
- You can easily serve them at birthday parties and baby showers.
- They're topped with homemade whipped cream.
- Crushed Oreos are in every part of this dessert!
I topped my cheesecakes with a piece of cookie, but you could also use a mini Oreo cookie. That would be the perfect size!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Oreo Cookies: The whole Oreo cookie is used in every part of the cheesecake.
- Cream Cheese: Brick-style, NOT the spreadable kind. Be sure to use room temperature cream cheese so all of the ingredients can incorporate properly.
- Yogurt: You can use either vanilla or plain yogurt. You could also substitute this ingredient for sour cream if that's what you have at home.
- Egg: One large egg is needed for the creamy cheesecake filling.
Instructions
Here are the step by step instructions on how to make this mini Oreo cheesecake recipe.
Step 1: Make the crust. Use a food processor to crumble the cookies into fine crumbs.
Then combine the crumbs, melted butter, sugar, and salt in a small bowl.
Step 2: Bake the crust. Evenly distribute the cookie crumbs into the cupcake liners, pressing down firmly. Bake for 8 minutes in a 325 degree oven and set aside to cool.
Step 3: Beat the cream cheese. In a large bowl of a stand mixer, beat together the cream cheese and sugar on high speed until smooth.
Step 4: Add the wet ingredients. Add the yogurt and vanilla extract on medium speed and mix until combined. Then mix in the egg just until combined.
Use a rubber spatula to fold in the crushed Oreo crumbs.
Step 5: Bake. Use a cookie scoop (I used my 1.5 tablespoon) to evenly distribute the cheesecake filling over the top of the crust. Bake for 15-18 minutes.
Chill for 45 minutes on the counter and then for 3 hours in the refrigerator.
Step 6: Whipped Cream. In a large mixing bowl using an electric mixer, beat together the heavy whipping cream, sugar, and vanilla extract for 3-4 minutes on high speed.
Decorate each mini cheesecake with whipped cream and a cookie.
Storage Tips
Keep any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
If leaving in the muffin pan, cover them with plastic wrap or aluminum foil.
Expert Baking Tips
- Muffin Pan: This recipe can easily be made in a 12-count muffin tin. I recommend lining your muffin cups with paper liners, but if you don’t have any, use non-stick spray to generously grease each cup.
- Room Temperature Ingredients: Remove the cream cheese, yogurt, and egg from the 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.
- Completely Chill: It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
- Homemade Whipped Cream: An optional topping for your cheesecakes is whipped cream. Simply whisk together 1 cup of heavy whipping cream, 2 tablespoons of sugar, and ¼ teaspoon of vanilla extract using your electric stand (or handheld) mixer on high speed for 3-4 minutes.
Recipe FAQs
The cheesecakes are done baking when they barely jiggle when moving the pan. You can also touch the centers and if it's firm, they're done.
Yes! This is a perfect dessert to make the night before. Simply let the cheesecakes chill overnight and then serve the next day.
You can use a mini cheesecake pan if you have one.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cheesecake Recipes
📖 Recipe
Mini Oreo Cheesecakes
Equipment
- 12-count muffin pan
- Food Processor
- Electric Stand Mixer
- Mixing Bowls
Ingredients:
Oreo Cookie Crust
- 12 Oreos, fine crumbs (about 1 cup)
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
Cheesecake Filling
- 12 ounces block-style cream cheese, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- 1 large egg, room temperature
- 5 Oreos, crushed
Instructions:
- 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 ¼ measuring cup). Bake for 8 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, cream together the cream cheese and sugar on 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. Then add the egg, mixing just until incorporated. Remove the bowl from the stand and fold in the crushed Oreos using a rubber spatula.
- Use a cookie scoop (I used my 1.5 tablespoon) 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 15-18 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 the cheesecakes with whipped cream (see note below) or crushed Oreo pieces. Keep any leftover mini cheesecakes in the refrigerator for up to 5 days.
Notes:
Nutrition
This recipe was originally published in October of 2020, but was updated on July 1, 2023 with newer content.
I made these mini cheesecakes for a dinner party and they were a huge success. Easy to follow recipe and they turned out just like the pictures posted. Will definitely make them again.
I'm so glad you enjoyed them, Heidi! Thank you for trying my recipe. 🙂
wow! this is seriously looks tasty and yummy.
I love cakes any time of the year.
awesome recipe and thanks for sharing!
Omg my family would LOVE this! Thanks for sharing!!
I hope you all enjoy, Victoria!!
This is so indulging and perfect for the up and coming festivities. I can totally see myself trying them with a big glass of chilled milk.
That's definitely the way my husband likes to enjoy them!
what a sweet treat! Very delightful and looks really yummy, I could have this treat after a long run. Thanks for sharing