• Bite‑sized indulgence — easy to serve and fun to eat. • Classic Oreo flavor in every creamy bite. • Great for gatherings or make‑ahead desserts. • Simple ingredients and no water bath required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Oreo cookies (for crust) butter, melted (for crust) cream cheese, softened sugar vanilla extract egg optional: sour cream or heavy cream (for extra creaminess) optional toppings: extra crushed Oreos, whipped cream, chocolate drizzle
Directions
Preheat your oven and line a mini muffin tin with paper liners.
Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
Combine the Oreo crumbs with melted butter until well mixed.
Press a spoonful of the Oreo crumb mixture into the bottom of each liner to form the crust.
In a large bowl, beat the softened cream cheese until smooth.
Add the sugar and vanilla extract, mixing until well combined and creamy.
Add the egg and continue mixing until fully incorporated. (If using sour cream or heavy cream, add now and mix until smooth.)
Spoon the cheesecake filling over the Oreo crusts in each mini liner.
Bake until the centers are set but still slightly jiggly — do not overbake.
Let cool in the pan, then refrigerate for at least a couple of hours to firm up.
Before serving, garnish with crushed Oreos, whipped cream, or a drizzle of chocolate if desired.
Servings and timing
Serves: about 12–18 minis (depending on size) Prep time: 15–20 minutes Bake time: 12–18 minutes Chill time: at least 2 hours Total time: about 2 hours 30 minutes
Storage/Reheating
• Refrigerator: Store mini cheesecakes in an airtight container for up to 5 days. • Freezing: Freeze un‑topped cheesecakes for up to 1–2 months; thaw in the refrigerator before serving. • Reheating: These are served chilled, not reheated — bring them to just above fridge temperature before enjoying.
FAQs
Can I use regular Oreos instead of a special variety?
Yes — classic Oreos work perfectly for the crust and topping.
Do I need to use paper liners?
Paper liners make removing the minis easier, but silicone muffin liners or greasing the pan also works.
Can I make these ahead of time?
Absolutely — they taste even better after chilling overnight.
What can I use instead of an egg?
You can use a vegan egg replacer, but texture may vary slightly.
Can I add mix‑ins to the filling?
Yes — small chunks of Oreos or chocolate chips can be folded into the filling.
How do I prevent cracking?
Avoid overmixing the batter and don’t overbake; also cool them gradually at room temperature.
Is this gluten‑free?
Use gluten‑free chocolate cookies and ensure other ingredients are gluten‑free to make it so.
Can I make a dairy‑free version?
Yes — substitute dairy‑free cream cheese, butter, and milk alternatives.
How do I remove the minis from the pan cleanly?
Chill completely, then lift them out by the paper liner or use a small offset spatula to ease them free.
What toppings go well with these cheesecakes?
Whipped cream, extra crushed Oreos, chocolate or caramel drizzle, or fresh berries are delicious choices.
Conclusion
Mini Oreo Cheesecakes are a delightful, crowd‑friendly dessert that’s rich, creamy, and easy to customize. Whether you’re making them for a party, celebration, or just because, these bite‑sized treats deliver big flavor in every small bite. Enjoy the classic combo of creamy cheesecake and crunchy Oreo goodness!
Mini Oreo Cheesecakes are rich, creamy individual cheesecakes with a crunchy Oreo crust and smooth filling — perfect for parties, dessert trays, or any time you want a sweet little treat.
Ingredients
18–20 Oreo cookies (for crust and optional garnish)
3 tbsp butter, melted
8 oz cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract
1 large egg
2 tbsp sour cream or heavy cream (optional, for extra creaminess)
Preheat oven to 325°F (165°C) and line a mini muffin tin with paper liners (about 12–18 cavities).
Crush Oreos into fine crumbs using a food processor or zip-top bag and rolling pin.
Mix crushed Oreos with melted butter until combined.
Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form a crust. Set aside.
In a mixing bowl, beat softened cream cheese until smooth.
Add sugar and vanilla extract, and mix until creamy and well combined.
Add the egg and mix until fully incorporated. Stir in sour cream or heavy cream if using.
Spoon the cheesecake filling evenly over the crusts in each muffin liner.
Bake for 12–18 minutes, or until centers are set but slightly jiggly. Do not overbake.
Let cheesecakes cool in the pan, then refrigerate for at least 2 hours before serving.
Top with whipped cream, crushed Oreos, or a drizzle of chocolate if desired before serving.
Notes
Do not overmix the batter to avoid cracking.These mini cheesecakes are best chilled overnight.Use gluten-free cookies and dairy-free alternatives if needed.Mix-ins like mini chocolate chips or Oreo chunks can be added to the batter.Store plain cheesecakes in the freezer for up to 2 months and thaw before serving.
