Oreo Mini Cheesecakes are bite-sized delights: creamy cheesecake filling nestled on an Oreo cookie crust. Made with just five ingredients, these mini cheesecakes are simple to prepare and perfect for parties, potlucks, showers, or a small everyday indulgence.
If you love baking cheesecake, adding Oreos takes the dessert to a whole new level. The contrast of smooth, rich cheesecake and crunchy chocolate cookie makes these little treats irresistible.
Why mini cheesecakes? They deliver all the flavor of a full-size cheesecake in a perfectly portioned serving. Mini desserts are ideal when you want something satisfying without committing to a whole cake, and they’re easy to serve at gatherings.
If you enjoy Oreo desserts, these mini cheesecakes sit well alongside other favorites like chocolate chip cookie cups with cheesecake filling, S’mores bites, Oreo-stuffed chocolate chip cookies, or Oreo fudge.
More Oreo Dessert Recipes
- Mummy Oreo Pops
- Pumpkin Oreo Pops
- Patriotic Oreos
- Easter Oreo Bark
- Peppermint Cheesecake with Oreo Crust
Oreo Cheesecake Without a Water Bath
One of the best things about these mini cheesecakes is that they don’t require a water bath. Because they are small and bake quickly, you don’t have to worry about cracked or sunken centers. The filling is made from only a few common ingredients, and each mini cheesecake bakes in about 14–16 minutes.
The crust is just a single Oreo cookie placed in the bottom of each cupcake liner — simple and effective.
Step-By-Step Instructions
These Oreo Cheesecake Bites are straightforward to make. Follow the steps below for reliable results.
Step 1 – Prepare the Crust
Line a 12-cup muffin pan with cupcake liners and place one whole Oreo cookie in the bottom of each liner. That single cookie becomes the crust for each mini cheesecake.
Step 2 – Crush Cookies
Reserve about ¼ cup of Oreo crumbs to fold into the filling and set aside 4–5 cookies broken into larger pieces to sprinkle on top. Crush the remaining cookies in a bag with a rolling pin or pulse briefly in a food processor.
Step 3 – Make the Cheesecake Filling
In a medium mixing bowl, beat softened cream cheese until smooth (about 2–3 minutes). Add granulated sugar and vanilla, mixing until combined. Beat in eggs one at a time until just incorporated. Gently fold in the ¼ cup of Oreo crumbs and the larger cookie pieces with a spatula.
Step 4 – Fill the Muffin Cups
Spoon about 2 tablespoons of batter into each cupcake liner, covering the Oreo crust. A cookie scoop works well to portion the batter evenly.
Step 5 – Top the Minis
Sprinkle a few larger Oreo pieces or a pinch of extra crumbs on top of each mini cheesecake for texture and visual appeal.
Step 6 – Bake and Chill
Bake at 350ºF (175ºC) for 14–16 minutes, or until the centers are just slightly jiggly. Avoid overbaking. Allow the mini cheesecakes to cool to room temperature, then refrigerate for at least 2 hours to set. For overnight refrigeration, loosely cover them with plastic wrap before chilling.
Tips & Tricks
- Use room-temperature cream cheese for a smooth, lump-free batter. Take it out of the fridge about 30 minutes before you start.
- Reserve a few larger cookie pieces when you crush Oreos to add a prettier topping.
- These mini cheesecakes are made without sour cream, keeping the ingredient list short and simple.
- A standard muffin pan and cupcake liners are all you need; a small cookie scoop helps portion batter evenly.
How To Freeze Cheesecake
Mini cheesecakes freeze very well. Follow these steps for best results:
- Flash-freeze: Place cooled cheesecakes on a baking sheet and freeze uncovered until firm.
- Wrap individually: Remove from the freezer, wrap each cheesecake tightly in heavy-duty foil, then place them in a freezer-safe bag or container.
- Label and store: Seal, label with the date, and return to the freezer. For best quality, use within one month.
To serve, thaw in the refrigerator until softened and ready to enjoy.
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Oreo Mini Cheesecakes Recipe
These Oreo Mini Cheesecakes are creamy, chocolatey, and easy to make with five main ingredients. They yield 12 individual servings and chill quickly for a fast, crowd-pleasing dessert.
Servings & Time
Servings: 12
Prep Time: 14 mins | Cook Time: 16 mins | Total Time: about 2 hrs 30 mins (including chilling)
Ingredients
- 1½ (8 oz) packages cream cheese (12 ounces total), softened
- ⅓ cup granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs, added one at a time
- 20 whole Oreo cookies — 12 for the crust, ¼ cup crumbs for the filling, and 4–5 broken into larger pieces for topping
Equipment
- 12-cup cupcake pan
- Cupcake liners
- Mixing bowl
- Electric mixer (or sturdy whisk and elbow grease)
Instructions
- Preheat the oven to 350ºF (175ºC).
- Line a 12-cup muffin pan with liners and place one Oreo in the bottom of each liner. Set aside ¼ cup crushed Oreos for the filling and keep 4–5 cookies broken into larger pieces for topping.
- Beat the softened cream cheese until smooth, about 2–3 minutes. Add the sugar and vanilla, mixing until combined.
- Beat in the eggs one at a time, mixing just until incorporated.
- Fold in the Oreo crumbs and larger pieces with a spatula. Spoon about 2 tablespoons of batter into each cupcake liner over the whole Oreo crust.
- Top each mini cheesecake with additional Oreo crumbs or larger cookie pieces if desired.
- Bake for 14–16 minutes, until the centers are slightly jiggly. Do not overbake.
- Cool to room temperature, then refrigerate for at least 2 hours before serving. If chilling overnight, loosely cover the cheesecakes.
Notes
FREEZING: Flash-freeze cooled cheesecakes on a baking sheet until firm. Wrap individually in heavy-duty foil and store in a freezer bag. Thaw in the refrigerator before serving.
Nutritional information is approximate and may vary depending on brands and portion sizes.
Nutrition (approx. per serving)
Calories: 127 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 4 g | Sugar: 13 g
This post was originally published in 2018 and updated with clarified instructions on August 6, 2020.