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Mini Oreo Cheesecakes

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These mini Oreo cheesecakes are made with a delicious mix of cookies and cream, featuring a whole Oreo as the “crust.”

Mini Oreo Cheesecakes

I’ve been making these mini Oreo cheesecakes for over a decade now whenever I need a quick and easy treat for a gathering. And when it comes to cheesecake recipes, it doesn’t get much easier, cuter and tastier than this. ♡

My favorite thing about this mini cheesecake recipe is that there’s no need to spend time crumbling, mixing, and pressing down a fancy crust. Simply pop an Oreo in the bottom of each baking cup and you’re good to go! The vanilla cheesecake batter here is also quick and easy to mix with 5 basic ingredients. Then simply bake for about 15 minutes, chill, top with whipped cream and an extra Oreo for garnish, and enjoy, enjoy.

These mini Oreo cheesecakes are the perfect make-ahead dessert for dinner parties, game days, or anytime you’re craving a sweet treat. And while I love making this recipe with classic Oreos, feel free to experiment with whatever Oreo flavors you love best.

Let’s make some Oreo cheesecakes!

Mini Oreo Cheesecake Ingredients

Oreo Cheesecake Ingredients

Here are a few notes about the Oreo cheesecake ingredients that you will need to make this recipe:

  • Oreo cookies: I always using basic Oreos for a classic cookies and cream cheesecake, but you are more than welcome to experiment with different Oreo flavors/fillings if you would like.
  • Cream cheese: This recipe works using traditional or low-fat blocks of cream cheese, which needs to be brought to room temperature before mixing and baking.
  • Sugar: This recipe was created using basic white granulated sugar.
  • Sour cream (or plain Greek yogurt): I love the subtle tang that sour cream adds to this cheesecake recipe, but you are welcome to sub in plain Greek yogurt if you prefer.
  • Vanilla extract: A hint of vanilla adds great flavor the cheesecake batter.
  • Eggs: Eggs help to give the cheesecake a smooth and rich texture and bind all of the ingredients together.
  • Whipped cream: If you would like to top your mini cheesecakes with whipped cream, simply beat together chilled heavy cream and powdered sugar until stiff peaks form. (Or you are welcome to purchase pre-made whipped cream.)

Step by step photos showing how to make mini cheesecakes

Oreo Cheesecake Tips

Detailed instructions for how to make mini cheesecakes are included in the full recipe below, but here are a few additional tips to keep in mind:

  • Use room temperature ingredients. It’s always best to let any refrigerated cheesecake batter ingredients (i.e. cream cheese, sour cream, eggs) reach room temperature before mixing so that they will bake properly.
  • Don’t over-mix the batter. For this recipe, you just want to beat the batter ingredients together until combined and smooth. We don’t want to beat too much extra air into the batter.
  • Don’t rely on the toothpick test. Just a reminder — the usual toothpick “doneness” test does not work with cheesecake. You want to bake mini cheesecakes until the edges are set and the centers only slightly jiggle, about 15-17 minutes. The cheesecakes will continue to firm up as they rest and chill.
  • Add whipped cream just before serving. Homemade whipped cream can hold for around 24 hours in the refrigerator. But to be on the safe side, I recommend always adding the whipped cream to these cheesecakes just before serving so that the whipped cream does not soften and melt.

Mini Oreo Cheesecakes Closeup

Recipe Variations

Want to customize this Oreo cheesecake recipe? Here are a few other ideas to try:

  • Use a different flavor of Oreos: Use any other flavor of Oreos (such as Golden Oreos) that you love best. I just recommend that you choose a variety with the classic cookie-to-cream ratio. Cookies with more or less stuffing (such as Double-Stuf Oreos or Oreo Thins) will likely not work quite as well.
  • Use a different topping: Use a different kind of cookie topping (perhaps crushed instead of whole Oreos), use a different kind of frosting or whipped cream, and/or add any extra chocolate drizzles, nuts, or sprinkles that you might like.
  • Add cocoa: Add two tablespoons of unsweetened cocoa powder to the batter if you would like a more chocolatey cheesecake.
  • Add espresso powder: Add 1 teaspoon espresso powder to the batter for a hint of coffee flavor.

Oreo showing through the bottom of a cheesecake wrapper

More Cheesecake Recipes

Looking for more great cheesecake recipes to try? Here are a few of our faves:

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Mini Oreo Cheesecakes

Mini Oreo Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Ali
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 30 mini cheesecakes 1x


These mini Oreo cheesecakes are made with a delicious mix of cookies and cream, featuring a whole Oreo as the “crust.”



Oreo Cheesecake Ingredients:

  • 16 Oreo cookies (plus 12 extra for topping, if desired)
  • 12 ounces cream cheese, room temperature
  • 1/2 cup granulated white sugar
  • 1/3 cup sour cream or plain Greek yogurt, room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature

(Optional) Whipped Cream Ingredients:

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar


  1. Prep oven and baking cups. Heat oven to 350°F. Line 12 standard baking cups with paper liners. 
  2. Prep the Oreos. Place an Oreo cookie on the bottom of each liner. Roughly chop the remaining 4 Oreos and set aside.
  3. Mix the batter. Add the cream cheese and sugar to a large mixing bowl. Use an electric mixer to beat on medium speed until combined and smooth. Add in the sour cream, vanilla, eggs and beat just until smooth and evenly combined. (Avoid over-mixing.) Add the chopped Oreos and fold in by hand until combined.
  4. Bake. Divide the batter evenly among the 12 Oreo-lined baking cups. (I find it is easiest to add the batter with a scoop.) Bake until the edges are set and the centers only slightly jiggle, about 15 to 17 minutes. 
  5. Chill. Transfer the pan to a wire rack and let the cheesecakes cool for 30 minutes. Cover lightly with foil and refrigerate for 3 to 4 hours, or until completely chilled.
  6. Make the whipped cream (optional). Combine the heavy cream and powdered sugar in a chilled mixing bowl. Use an electric mixer to beat on medium-high speed until stiff peaks form.
  7. Frost the cheesecakes. Using a piping tip or a knife, frost the cheesecakes with the whipped cream, then add an extra Oreo for decoration if you’d like.
  8. Serve. Serve immediately and enjoy!


Recipe updated in 2022 to make a smaller batch (12 instead of 24 cupcakes).


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38 comments on “Mini Oreo 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. 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!

  21. 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!

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

  23. 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!

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

  25. How about peppermint Oreos!!!??

  26. 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. :)

  27. 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!

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

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

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

  30. Ive made these several times. Always a favorite

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

  32. This is a wonderous recipe! I love Oreos and so does my mum! I think I I’ll bake 60 of them for my party since their are 30 children in my class!