This Mini Oreo Cheesecake recipe is one of the easiest dessert recipes. It is the perfect combination of cheesecake and Oreos and the whole family will love it! The kids love these easy Oreo cheesecake cupcakes packed in their lunches!
Sometimes you just need something amazing, but simple, to satisfy that sweet tooth and this mini oreo cheesecake recipe does just that. I am pretty sure you will love it, not only because it tastes amazing but because it is so simple to make.
If you love this, try Easy Cheesecake Brownies Recipe, Easy Peanut Butter Cheesecake Bites, or my Oreo Mug Cake Recipe.
These mini cheesecakes are one of my favorite dessert recipes.
If you are serving this for a kids party, have a look at my Minecraft cake pops too.
Why Make This Recipe:
The combination of the cream cheese mixture and Oreo crumbs is one of my favorite flavors. I love that these are made in smaller sizes so they are easier to serve for our holiday parties.
You only need a few simple ingredients to make these mini Oreo cheesecake cupcakes. Which makes the perfect budget friendly dessert.
Ingredients:
- Oreos
- Cream Cheese (softened)
- Sour Cream
- Granulated Sugar
- Vanilla Extract
- Eggs
- Oreos (coarsely chopped)
Scroll to the bottom to see the full list of ingredients and recipe.
Variations Ideas:
- Oreos – Feel free to use regular Oreos or double stuffed Oreos to make this recipe. You can also makes these Oreo Cheesecake bites with seasonal Oreos.
- Toppings – When serving these Oreos Cheesecake Bites topped with cool whip, crushed Oreos or a chocolate drizzle for added flavor.
Step by Step Instructions:
Step 1 – Preheat the oven to 350 degrees Fahrenheit. Place 12 cupcake liners in a cupcake pan and then place one Oreo cookie in each liner.
Step 2 – In a medium mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.
Step 3 – Mix in the sugar, sour cream and vanilla extract until smooth. Beat in the eggs, one at a time. Sprinkle in the crushed Oreo pieces (reserve some for topping) and mix with a spatula until the Oreo cookies are throughout the batter.
Step 4 – Place a little more than 2 tbsp of cheesecake batter in each cupcake cup. Top with the reserved crushed Oreo cookies.
- Step 5 – Bake for 14-16 minutes or until the center of the cheesecake is set and only slightly jiggly. Do not over bake.
- Step 6 – Allow mini cheesecakes to cool to room temperature (about 1 hour), then place in the refrigerator for at least 2 hours to chill before serving.
- Step 7 – Serve cold topped with whipped cream and enjoy!
Recipe Tips:
- Room Temperature Ingredients – Before combining ingredients, make sure the cream cheese and eggs are at room temperature. This allows for the cheesecake filling to be smooth and creamy.
- Food Processor – To crush the Oreo Cookie Crumbs, we recommend placing the Ores in a food processor. You can also chop the Oreos in a zip loc bag with a rolling pin.
- Combining Ingredients – Combine the creamy cheesecake filling with a hand mixer or a stand mixer with a whisk attachment. Make sure to scrape the sides of the bowl to combine all ingredients.
Can I Freeze?
After you’ve allowed the mini cheesecakes to cool completely. Place them on a baking sheet and pop them in the freezer until they’re frozen. I usually just leave them in there overnight.
Once they’re frozen solid, remove from the freezer, wrap individually in aluminum foil and place into a ziploc bag and put back in the freezer.
When you’re ready to serve them, remove from freezer and let thaw. Sometimes we like to enjoy them partially frozen.
Frequently Asked Questions:
Store leftovers in the fridge for up to 4 days. Make sure to store in an airtight container or cover with plastic wrap.
This recipe is best in a muffin pan. Line the muffing pan with cupcake liners to easily remove from the muffin tins.
Yes, this is the perfect dessert to make ahead of time. This is the perfect holiday dessert.
More Easy Cheesecake Recipes:
- Sopapilla Cheesecake
- Pumpkin Cheesecake
- Keto Cheesecake Fat Bombs
- Peanut Butter Cheesecake Bites
- Strawberry Cheesecake Protein Shake
- Chocolate Chip Cookie Cheesecake Bars
- Mini No Bake Chocolate Chip Cookie Cheesecake Recipe
We love hearing from you. If you make this Oreo Cheesecake Recipes, please leave a comment or a star review.
Mini Oreo Cheesecake Recipe
Ingredients
- 12 Oreos (whole)
- 16 ounces cream cheese (softened)
- ¼ cup sour cream
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 12 Oreos (coarsely chopped)
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Place 1 whole Oreo cookie in the bottom of each cupcake liner.
- In a medium mixing bowl, beat the softened cream cheese with an electric mixer for 2–3 minutes, until smooth.
- Add the sugar, sour cream, and vanilla extract. Mix until smooth and well combined.
- Beat in the eggs one at a time, mixing just until combined after each addition.
- Fold in most of the chopped Oreos with a spatula, reserving some for topping.
- Divide the cheesecake batter evenly among the cupcake liners, adding a little more than 2 tablespoons to each. Sprinkle the reserved chopped Oreos on top.
- Bake for 14–16 minutes, until the centers are set but still slightly jiggly. Do not over bake.
- Let the mini cheesecakes cool to room temperature for about 1 hour, then refrigerate for at least 2 hours before serving.
- Serve chilled, topped with whipped cream if desired.
I make these a couple different times a year for my students’ birthdays. The are requested often, and are easy to make. Delicious.