Oreo Mini Cheesecakes are easy-to-make decadent treats loaded with yummy Oreo cookie bits and a deliciously creamy cheesecake filling!
Whether you’re an Oreo fanatic or someone who loves sweets, Oreo Mini Cheesecakes are the perfect size for an anytime treat or to share with others! Grab a bag of Oreos from your stash, with cream cheese, sugar, and eggs for a quick dessert that is always a huge hit!
Nothing cheers you up or keeps you cheered better than Oreo cookies. They’re so fun to share with the family in the afternoon for a cheery snack, too! Oreo Mini Cheesecakes takes your love of Oreos and cheesecake and combines them for an individual treat that takes you from cheer to full-on bliss. These little cheesecakes are incredibly easy to make, too, since you use a whole cookie for the crust, and the cream cheese filling whips up in minutes. Fool-proof cheesecake loaded with Oreos sounds like a dream come true to me!
When hosting a fun get-together, putting out a variety of mini desserts that are easy for people to eat is a great idea, like Mini Chocolate Pecan Pie Cheesecake and Raspberry Cheesecake Bites.
Other Recipes to Serve with Oreo Mini Cheesecakes
- Serious Oreo cravings call for extra delicious desserts like decadent and easy-to-make Oreo Fluff!
- Ultimate No-Bake Cookies N’ Cream Cheesecake is another dreamy Oreo dessert that you’re going to want to make over and over again!
Oreos: Pick up a bag of full-sized Oreo cookies to use as the base of these cheesecakes and to crumble for mixing in and topping.
Refrigerated Items: To make these mini cheesecakes, you will need a couple of eggs and cream cheese. Set the cream cheese out ahead of time to soften.
Pantry Items: Granulated sugar and vanilla extract will also be used in this recipe.
How to Make Oreo Mini Cheesecakes
STEP ONE: Preheat the oven to 350 degrees F and line a cupcake tin with liners. Place one full Oreo cookie in each liner.
STEP TWO: Using a mixer or a medium bowl with beaters, beat the cream cheese. Once the cream cheese is smooth, add the granulated sugar and vanilla extract. Add each egg one at a time, mixing well.
STEP THREE: Using a spatula, fold in the Oreo crumbs and pieces.
STEP THREE: Add a heaping two tablespoons of the cheesecake batter to each cupcake liner and top each cheesecake with more Oreo crumbs and pieces, if you like.
STEP FOUR: Bake the cheesecakes for 14-16 minutes until slightly jiggly. Allow the cheesecakes to cool to room temperature before chilling them in the refrigerator for 2 hours before serving.
Tips for Success
- Set out the cream cheese to soften for at least 30 minutes ahead of time to make mixing easier and to ensure there are no lumps of cream cheese in your cheesecake.
- Oreo Mini Cheesecakes are best served cold, so ensure you have enough time to chill them before serving.
- Crush Oreos easily by placing them in a ziplock bag, sealing them, and lightly hitting them with a rolling pin, kitchen mallet, or something else heavy. You’ll want to keep larger pieces for folding in and topping the cheesecakes and the crumbs for mixing into the cheesecake filling.
Can I put Oreo Mini Cheesecakes in the freezer?
Oreo cheesecake is a cinch to make, but storing them for an even quicker treat later is a great idea! Make a double or even triple batch for an upcoming event or to enjoy whenever you want. Once the cheesecakes have cooled to room temperature and then chilled in the fridge, you can store them in a few different ways. The first is to layer the cheesecakes in a freezer bag or container, with parchment paper or wax paper between each layer. The second option would be to wrap each cheesecake with a layer of plastic wrap individually and then a layer of tin foil on the outside. Frozen cheesecake should be enjoyed within three months and quickly thaws in the fridge.
Can I use any variety of Oreos for these mini cheesecakes?
Classic chocolate Oreos are perfect in many recipes, but this versatile cheesecake recipe would be great with whatever Oreo you choose! Seasonal favs like hot chocolate, pumpkin spice, or fun, multi-colored Oreos would be a blast with this cheesecake! Golden Oreos and red velvet would be delicious choices as well. When using Double or Mega Stuff Oreos, it’s good to know that those varieties have more sugar, so you may have to experiment with how much sugar to add so that your cheesecakes aren’t overly sweet.
More Decadent Cheesecake Inspiration!
- No-Bake Mint Chocolate Chip Cheesecake
- Cheesecake Balls
- Oreo Cheesecake Icebox Cake
- Pumpkin Cheesecake Balls
- Cheesecake Brownies
*This post was originally posted on 08/12/2017.
- Preheat the oven to 350 degrees F. Place 12 cupcake liners in a muffin tin, and then place one Oreo cookie in the bottom of each cup. Set aside.
- In a medium mixing bowl, beat the cream cheese with a hand mixer until smooth, about 2-3 minutes. Mix in the sugar and vanilla extract until smooth. Mix in the eggs, one at a time. Add the Oreo crumbs and larger Oreo pieces to the bowl and mix in with a rubber spatula.
- Place a heaping 2 tablespoons of cheesecake batter into each muffin tin cup. (see note)
- Bake for 14-16 minutes or until the center of the cheesecake is only slightly jiggly. (Do not overbake.)
- Remove from the oven. Let the cheesecakes rest in the pan for about 10 minutes. Then transfer them to a wire rack to cool to room temperature, about 1 hour.
- Once cooled, place the cheesecakes in the fridge for at least 2 hours to chill. Top with whipped cream or Cool Whip and an oreo cookie for garnish.