Gimme Some Oven

Oreo Cookies and Cream Cheesecakes

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“Milk’s Favorite Cookie” is now….cheesecake’s favorite cookie!!!

Oh my word. As soon as I saw the recipe for these adorable mini cheesecakes in Martha Stewart’s “Cupcakes” cookbook, I knew I had to try them! Along with the rest of the world, I love just about anything “cookies and cream.” But what especially drew me into this recipe was the brilliant idea of using the actual Oreo cookie for the crust! I don’t know about anyone else, but mixing up the crust and patting it down into a pan is definitely my least favorite part of cheesecake prep. But the “crust” for these little guys could not be simpler! Just pop an Oreo in each baking cup, add in some very-simple-to-mix-up cheesecake batter, pop them in the oven, and voila — 30 perfectly delicious and super-cute cheesecakes are yours to share and enjoy!

The best part, of course, is watching your family and friends smile when they turn the little cheesecakes over. They’re not just adorable — they’re adorable from top to bottom. :)  Enjoy!!


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Oreo Cookies & Cream Cheesecakes

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 30 mini cheesecakes 1x


This Oreo Cookies & Cream Cheesecakes recipe will definitely become a favorite! Adorable and comforting!


  • 42 Oreos (cream-filled chocolate sandwich cookies) 30 left whole and 12 coarsely chopped
  • 2 pounds (4 blocks) cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp. pure vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • pinch of salt
  • whipped cream, homemade or store-bought (optional)


  1. Preheat oven to 275° F. On the bottom shelf, place an oven-proof pan (any size will work) and fill with 2 cups of water. This will heat and make the “water bath” so that the cupcakes do not crack when baking.
  2. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla.
  4. Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies.
  5. Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving. Top with whipped cream if you’d like.


I used lowfat cream cheese and sour cream, and these still turned out amazing!


Ali’s Tip:

I used lowfat cream cheese and sour cream, and these still turned out amazing!

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44 comments on “Oreo Cookies and Cream Cheesecakes”

  1. Oh my goodness! These are adorable!

  2. These are so adorable!

  3. You have to just stop this! I am dutifully sitting here eating my oatmeal, letting it dribble onto the desk as I drool over those cupcakes. Not a very appetizing at 6am.

  4. I’ve been seeing these all over the blog world and am DYING to make them for the reason that you mention….I hate making the crust for cheesecake! That and I have a horrible addiction to all things oreo…so any excuse to get that package into the house.

    Yours look beautiful! Martha would be proud.

  5. I think I will be trying these tonight with the kids. They will love it! Thanks ;)

  6. Yum! These look amazing. :)

  7. I can’t bake to save my life, but I am gonna try these to surprise my daughter for Valentines…wish me luck!

  8. I have the same feeling toward crumb crusts too–it’s def the worst part of a cheesecake, so I am all over this idea! :-) Thanks for sharing!!!

  9. These are very cute, and they look so tasty!

  10. Is this recipe for 30 cupcakes? I really only want to make a dozen for me and my husband , so I was thinking of how much of the ingredients I really need.

  11. I made these last night, and they are delicious! Great recipe!

  12. I made these for a pot-luck dinner with friends, and they were a huge hit!

    I was a little nervous because Ali said to let them cook in the muffin pan and I only had one muffin pan. I pulled the first batch out right after they cooked and put them in another pan and they cooled just fine.

  13. let them cool*

  14. Good to know that you used lowfat ingredients and they were still delicious…I’ll be making these soon!

  15. These were really awesome! I think next time I might add mroe crumbs into the batter though. Maybe if I didnt eat so many cookies. Excellent though, relaly great texture. They were much tastier cold than right out of the oven-I dropped one on the counter and couldnt waste it. =)

  16. I made a half a batch of these yummy treats. I had left over batter that filled up three ramikins. I baked them the same way in a pan of water and let them go for 5 minutes more. They came out fantastic! I plan on making more of these for school functions but in different variations. Like Pumpkin with ginger snaps, chocolate oreos, lemon oreos, peanut butter oreos and mint oreos! Skies the limit here! Yippeee!

  17. I just made these a second time, but the chocolate cream oreos were on sale. Tip to the wise: don’t use them! They tasted just fine but they looked a mess . . .

  18. my favorite cookie, together with cheesecake! one word, alleluia!!!!!

  19. Yum! Made these for a Super Bowl party this past weekend and they were a HIT! So easy to make and soooo yummy. I will certianly be making them again.

  20. I just picked up this cookbook and was utterly drawn to this specific recipe. Glad to know they are as amazing as they look. Thanks!

  21. These are SO cute! I’ve been promising to make some treats for my students. This is perfect for them for Valentine’s Day. It looks super easy to make too. Thanks for posting!

  22. You should have seen how wide my eyes got when I saw that first picture of these beauties! Oreos are so fantastic already, but combined with cheesecake, the whole thing sounds phenomenal. Yep, I’m officially drooling over these. Yum!

  23. this looks amazing is it good i might try it one day if i have all those ingredients they look so cute

  24. thanks for this post. please tell me i can make these without the paddle attachment. I just have an old electric mixer. I hope it will still work!

  25. munching cheesecakes is my hobby, i really love eating it.*

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  26. could i cut this recipe in half and it still work out perfectly?

  27. How about peppermint Oreos!!!??

  28. I make these every year for my best friend’s birthday – so many compliments. I somehow end up with 36 everytime but I think that might be because I’m a little heavy handed with the cookie crumble… SO GOOD and so easy. :)

  29. Do I bake these in the water bath? Or on the oven rack?

    • Hi Liza! These aren’t going in a water bath themselves, but you will fill a pan with water and place on the rack below (it will essentially create that same steaming effect). We hope you enjoy these!

  30. Has anyone tried this recipe using sugar substitute? Are these cheesecakes freezable?

  31. I made these for graduation reception. They were a hit!

    • Thanks for sharing with us, Margaret — we’re so glad to hear that!

  32. Ive made these several times. Always a favorite

  33. Love the recepie. Easy to make for me and my 12 year old. Wondering can these be frozen as there are way too many.