Published on October 12, 2022 Updated on April 28, 2023. Published by Megan
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These Mini Oreo Cheesecakes are a super quick and easy cheesecake dessert. They’re made with an Oreo cookie bottom, a creamy Oreo cheesecake filling and are topped with sweetened sour cream and more Oreo cookies. You could say, these little Oreo cheesecake bites are basically not so mini oreo cookies filled with cheesecake!
Jump to:
- Why Should You Make This Recipe
- Ingredients
- How To Make
- How To Make Ahead, Freeze and Store
- M’s Expert Tips
- FAQ's
- Other Oreo Recipes to Try
- Mini Oreo Cheesecakes Recipe
Why Should You Make This Recipe
I absolutely love incorporating fun ingredients into my cheesecake recipes. My Maple Mascarpone Cheesecake is full of maple and pecan flavors, while my No Bake Citrus Cheesecake is a fun citrus twist on the classic cherry cheesecake. My Chocolate Chip Cheesecake is like a full sized version of these little cheesecake bites. These Oreo cheesecake cupcakes are filled with the creamy texture of cheesecake you know and love, with all the cookies and cream flavor of the always delicious Oreo cookie. If you’re a fan of cheesecake and Oreo cookies, this Oreo cheesecake recipe is for you!
- Layers of flavors and textures: From the sweet, creamy and tangy cheesecake filling, to the soft baked oreo cookie and the crunchy Oreo topping, these mini cookie filled cheesecakes will delight your senses.
- Easy to make, bake and eat: These Oreo cheesecake cups are so simple to make. You only need a mixing bowl, a muffin pan and something to mix up the cheesecake filling. Just layer a whole Oreo cookie into each cupcake liner, pour in the filling, bake, cool, chill, top and eat!
Ingredients
This mini Oreo cheesecake recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
For the mini Oreo cheesecakes: Gather cream cheese, sugar, sour cream, eggs, vanilla extract and whole and crushed Oreo cookies.
For the Oreo cheesecake topping: Gather sour cream, sugar, vanilla extract and crushed Oreo cookies.
Substitutions
These Oreo cheesecake bites are as easy to make as they are delicious. Here are my recommended substitutions if you need them.
- Cream Cheese: I personally love and use Philadelphia full fat cream cheese when making any cheesecake recipe. Use any brand of cream cheese you like. Mascarpone makes a great substitute for cream cheese in this recipe.
- Granulated Sugar: This recipe uses granulated sugar to sweeten the cheesecake filling. However, you can also use powdered sugar or an alternative sugar like maple sugar.
- Sour Cream: This ingredient is standard in the classic cheesecake. If needed, a good full fat greek yogurt will also work.
- Eggs: These are essential in creating the structure of the mini oreo cheesecake cups. This recipe hasn’t been tested without eggs.
- Oreo Cookies: This recipe for mini Oreo cheesecakes uses the classic Oreo chocolate sandwich cookie. However, any brand of chocolate and cream sandwich cookies will work for this recipe. You can also use any flavor sandwich cookie you like.
How To Make
This Oreo cheesecake bites recipe takes a few easy steps from start to finish and bakes in about 15 minutes. Here’s how to make these delicious little cheesecake cupcakes:
- Preheat the oven to 350 F (177 C). Line a 12 ct. muffin pan with cupcake liners. In a large mixing bowl, beat the cream cheese on low until smooth.
- On low, beat in the sugar for about 2 minutes. The texture of the cream cheese will become smoother as the sugar works into the cream cheese. Beat in the sour cream and vanilla extract until smooth and well combined.
- With the mixer on low, beat in each egg until well combined. Scrape the bottom of the bowl if needed. Do not overmix the filling once the eggs are added in.
- Stir in the crushed Oreo cookies until well combined. I like to do this step by hand.
- Place a whole Oreo cookie at the bottom of each cupcake liner. Fill each cupcake well with filling.
- Bake the mini Oreo cheesecake cupcakes for 14 - 16 minutes. Remove the muffin pan to cool on a cooling rack for 1 hour. Loosely cover the pan with plastic wrap and transfer the mini Oreo cheesecakes to the fridge to chill for at least 6 hours.
- When it’s time to serve the Oreo cheesecake bites, make the sweetened sour cream topping. In a small mixing bowl, stir the sour cream, sugar and vanilla extract together until well combined.
- Top each of the mini Oreo cheesecakes with a dollop of sweetened sour cream and more crushed Oreo cookies. Enjoy!
How To Make Ahead, Freeze and Store
Make Ahead
This mini oreo cheesecake recipe comes together in about 10 minutes and while the individual parts can’t be made ahead of time, the dessert itself is truly an easy make ahead dessert. These mini Oreo cheesecake cups are perfect to make the night before to serve the next day. Just make sure to add the toppings right before serving.
Store, Freeze and Thaw
- To store leftover cheesecake bites: Place them in an airtight container in the fridge for up to 3 days.
- To freeze baked mini Oreo cheesecakes: Completely cool and chill the mini cheesecakes through step 6. Wrap each of the cheesecakes in plastic wrap and place them in an airtight container. Store them in the freezer for up to 3 months. It’s best not to top these Oreo cheesecakes before freezing them.
- To thaw the mini cheesecake bites: Transfer the Oreo cheesecake to the fridge to thaw overnight. When you are ready to serve, make the toppings and enjoy!
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, giving you perfectly creamy little cheesecake bites.
- Don’t overmix the Oreo cheesecake batter: Always use the lowest speed on your electric mixer or mix by hand. This is especially important after the eggs have been mixed into the cheesecake filling.
- The mini Oreo cheesecakes are finished baking when the cheesecakes jiggle slightly. Start checking at the beginning of the baking time range.
- The tops of the mini cheesecakes will cave in a bit while the cheesecakes cool. This is expected and why I like to top them with the sweetened sour cream and more crushed Oreos. Feel free to use whipped cream or even chocolate ganache as an alternative to the suggested topping.
FAQ's
Can I use a mini cheesecake pan instead?
Absolutely! Just make sure the pan is non stick.
Do I have to use muffin liners to make these mini Oreo cheesecakes?
Yes, the muffin liners not only prevent the cheesecakes from sticking to the muffin pan, they also make the cheesecakes super easy to remove and serve from the pan.
Do I need an electric mixer to make these Oreo cheesecake bites?
While this recipe is written to be made with an electric mixer, you can make the filling completely by hand. Simply follow the recipe steps in the order they’re written to prepare the filling by hand.
Other Oreo Recipes to Try
- Cookies and Cream Ice Cream
- Oreo Mug Cake
- Oreo Brownies
If you try this Mini Oreo Cheesecakes Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Mini Oreo Cheesecakes Recipe
Megan
These Mini Oreo Cheesecakes are a super quick and easy cheesecake dessert. They’re made with an Oreo cookie bottom, a creamy Oreo cheesecake filling and are topped with sweetened sour cream and more Oreo cookies.
4.82 from 32 votes
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Prep Time 10 minutes mins
Cook Time 14 minutes mins
Chill Time 7 hours hrs
Total Time 7 hours hrs 24 minutes mins
Course Celebrations, Dessert, holidays
Cuisine American
Servings 12 mini oreo cheesecakes
Equipment
1 12 ct muffin pan or mini cheesecake pan
12 muffin liners
1 large mixing bowl
1 electric mixer, whisk or flexible spatula for mixing
Ingredients
Mini Oreo Cheesecakes
- 12 oz. (339 g) cream cheese, room temperature (blocks, not in a tub)
- ½ cup (100 g) granulated sugar
- ¼ cup (60 g) sour cream, room temperature
- 2 large eggs (US), room temperature
- 1 tsp (5 ml) vanilla extract
- ½ cup oreo cookies, crushed (about 4 whole Oreo cookies)
- 12 whole Oreo cookies
Mini Oreo Cheesecake Topping
- ½ cup (120 g) sour cream
- 1 tbsp (13 g) granulated sugar
- ½ tsp vanilla extract
- ½ cup oreo cookies, crushed or coarsely chopped for topping about 4 whole Oreo cookies
Instructions
Preheat the oven to 350 F (177 C).Line a12 ct. muffin panwithcupcake liners.
In a large mixing bowl, beat the cream cheese on low until smooth.On low, beat in the sugar for about 2 minutes.The texture of the cream cheese will become smoother as the sugar works into the cream cheese.Beat in the sour cream and vanilla extractuntil smooth and well combined.
With the mixer on low, beat in each egg until well combined.Scrape the bottom of the bowl if needed. Do not overmix the filling once the eggs are added in. Stir in the crushed Oreo cookiesuntil well combined. I like to do this step by hand.
Place a whole Oreo cookie at the bottomof each cupcake liner.Fill each cupcake well with filling.
Bake the mini Oreo cheesecake cupcakes for 14 - 16minutes.
Remove the muffin pan to cool on a cooling rack for 1 hour. Loosely cover the pan with plastic wrap and transfer the mini Oreo cheesecakes to the fridge tochill for at least 6 hours.
When it’s time to serve the Oreo cheesecake bites,make the sweetened sour cream topping.In a small mixing bowl, stir the sour cream, sugar and vanilla extract together until well combined.
Top each of the mini Oreo cheesecakeswith a dollop of sweetened sour cream and more crushed Oreo cookies. Enjoy!
Notes
Bring cold ingredients to room temperature about an hour before making the recipe. This allows the ingredients to mix together more evenly which requires less mixing which gives you perfectly creamy little cheesecake bites.
To store leftover cheesecake bites: Place them in an airtight container in the fridge for for up to 3 days.
Keyword Mini Oreo, Mini Oreo Cheesecake, Mini Oreo Cheesecakes, Oreo Cheesecake Bites
did you make this recipe?tag @olivesnthyme on Instagram
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