These mini Oreo cheesecakes are made with an Oreo crust, topped with a creamy Oreo cheesecake filling, and topped with Oreo whipped cream.
These mini cheesecakes feature a rich and velvety cheesecake filling, perfectly complemented by a buttery Oreo crust.
Topped with Oreo whipped cream and a mini Oreo cookie, they are both visually appealing and incredibly satisfying to eat.
Whether you're serving them at a party or enjoying them as a sweet indulgence, these Oreo cheesecakes are sure to be a crowd-pleaser for all dessert lovers.
For more delicious cheesecake recipes, check out my bananas foster cheesecake, lemon meringue cheesecake, 3 ingredient no bake cheesecake, creamy vanilla cheesecake, pistachio cheesecake, cinnamon roll cheesecake.
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Why this recipe works
- Oreo loaded- These cheesecakes are filled with Oreos! They have crushed oreos in the cheesecake batter, they are made with an oreo crust, they are topped with oreo whipped cream, and finally with a mini oreo.
- Buttery Oreo crust- these cheesecakes are made with a simple two ingredient oreo crust that is loaded with oreo flavor.
- Time- they take 30 minutes to prep and bake from start to finish. Then you will need to allow them to set in the fridge for another two hours.
- No crack cheesecakes- These bakes at a low-temperature help to ensure that the cheesecakes don’t crack.
- Make ahead friendly- This recipe is a make-ahead recipe, so it’s perfect to make the day before a gathering.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and efficiently.
For the crust:
Oreo cookies- We used Oreo cookies for this cheesecake because we like the chocolaty taste of Oreo cookies, but you can use any kind of chocolate digestive biscuits.
Melted butter– melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the filling:
Cream cheese- the most important ingredient in this recipe, is the cream cheese. Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, it’s important that you use full-fat cream cheese and make sure that it’s at room temperature.
Sour cream- we suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
Granulated sugar- you will need one cup of granulated sugar for this recipe. The cheesecake will be sweet, but not too sweet. One cup of sugar is the perfect balance of sweetness for this recipe.
Eggs- You will need 2 large eggs for this recipe. To get a perfect cheesecake, make sure that the eggs are at room temperature.
Egg yolk- add 1 egg yolk to make these creamier and richer cheesecakes.
Heavy cream- Make sure that your heavy cream is at room temperature.
Vanilla extract- Vanilla extract adds extra flavor.
A pinch of salt- helps to balance the flavors.
Oreos- You will need 12 Oreos for the cheesecake mixture. Place them in a ziplock bag and smash them with a cup.
For the Oreo whipped cream:
Heavy whipping cream- Use cold heavy whipping cream.
Powder sugar- You will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Oreos- You will need to crush the Oreos into fine crumbs in a food processor or in a blender.
Vanilla extract- for extra flavor.
Instructions
Prepare a muffin tip with paper liners, and preheat an oven to 180c (350f).
Make the crust: Pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Scoop about 1 teaspoon of the crumbs and place it in each muffin tin, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for about 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature. Lower the temperature to 140c (280f).
In a big mixing bowl, add the room temperature cream cheese, sour cream, and sugar, and mix with an electric hand mixer until the cream cheese is creamy.
Whisk the eggs with a fork, and add the eggs, egg yolk, heavy cream, kosher salt, and vanilla extract, and mix until the mixture is creamy and smooth.
Overbeating can cause a weird cheesecake texture and stop the cake from cracking.
Add Oreos to a ziplock bag and smash the Oreos with a cup. Add the crushed Oreos to the mixture and fold lightly until combined.
Pour the cheesecake batter over the crust, filling each mold until it’s almost full, and release air bubbles by tapping the pan onto a flat surface.
Bake the cheesecakes in a preheated 140c (280f) oven for about 15 minutes or until the edges of the cheesecakes are set, but the middle is a bit jiggly. Keep the oven door closed for 5 minutes.
Open the oven door halfway, and let the cheesecake cool to room temperature for about 1 hour.
After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 2 more hours.
Make the Oreo whipped cream:
Into a big mixing bowl, add the heavy cream, vanilla extract, and powdered sugar. Mix with an electric hand mixer until stiff peaks form.
Add the Oreo crumbs and fold lightly with a spatula until combined.
Assembly:
Top the cheesecakes with a dollop of the Oreo whipped cream and top it with a small Oreo or cut an Oreo in half and top a dollop of whipped cream with it.
Expert Tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a nonstick cupcake or muffin pan. We use nonstick pans for all of our mini cheesecake recipes. This makes sure that your cheesecakes will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don’t open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Faq's
These cheesecakes will last for up to 4 days stored in an airtight container in the fridge.
You need a regular muffin pan for this recipe.
Yes. If you are using a mini muffin pan, you will bake these mini cheesecakes for 10 minutes at 150c.
The middle of the cheesecake will look slightly jiggly, but the edges will be set. The cheesecakes will continue to stabilize in the fridge and in the cooling process.
Storing
Store these mini cheesecakes in the fridge (because they contain dairy) and cover them tightly with plastic wrap for up to 4 days.
Freezing
To freeze these cheesecakes, bake them according to the instructions, then cool them according to the instructions in the fridge.
When the cheesecakes are completely cooled, you can freeze them covered in a few layers of plastic wrap or foil. These cheesecakes will freeze for up to 3 months.
To thaw, place the cheesecakes in the fridge overnight.
Substitutions
Gluten-free - If you want to make this recipe gluten-free, simply replace the Oreos with gluten-free Oreos.
Make it in advanced
Make this in advance by making it and baking it according to the instructions and let it chill in the fridge for 1-2 days.
Make the Oreo whipped cream and top the cheesecakes with the Oreo whipped cream, and add a small Oreo or oreo cut in half for decoration. Top the cheesecakes with the topping only before serving!
Variations
Vanilla Oreos- Replace the classic chocolate Oreo cookies with vanilla ones for a vanilla lover!
Chocolate ganache- Top the mini cheesecakes with chocolate ganache and then top it with the whipped cream and add a small Oreo to the top for decoration.
Whipped cream- Make a classic or chocolate whipped cream instead of the Oreo whipped cream.
Equipment
- Mixing bowls- best glass mixing bowls.
- Whisk set- our favorite copper whisk set.
- Muffin tins- We used a regular-sized muffin tin for this recipe. If you want to use mini muffins or cupcake tins, make sure that you don't overfill them and divide them until you run out of cheesecake batter.
- Open star piping tip- our favorite Wilton piping tip for cupcake decoration.
- Electric hand mixer
More mini cheesecake recipes:
Mini cheesecake bites- These mini cheesecake bites are made with an oreo crust, creamy and easy cheesecake filling, topped with our homemade salted caramel sauce, and topped with whipped cream.
Mini chocolate cheesecakes- These mini chocolate cheesecakes are made with oreo crust, topped with creamy chocolate cheesecake filling, topped with chocolate ganache which is topped with chocolate whipped cream.
Mini strawberry cheesecakes- These mini strawberry cheesecakes are made with a graham cracker crust, topped with an easy and creamy cheesecake filling, and topped with homemade strawberry topping.
If you tried this oreo cheesecake cupcakes recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe:
📖 Recipe
Mini Oreo Cheesecakes
Ingredients
Crust:
- 160 g Oreos fine crumbs
- 50 g Butter melted
Filling:
- 340 g Cream cheese
- ½ cup Sour cream
- ½ cup Granulated sugar
- 2 Eggs
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ¼ cup Heavy cream
- 8 Oreos chunks
Oreo whipped cream:
- 1 ½ cups Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoon Powder sugar
- 80 g Oreos
Instructions
- Prepare a muffin tip with paper liners, and preheat an oven to 180c (350f).
- Make the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Scoop about 1 teaspoon of the crumbs and place it in each muffin tin, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for about 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature. Lower the temperature to 140c (280f).
- In a big mixing bowl, add the room temperature cream cheese, sour cream, and sugar, and mix with an electric hand mixer until the cream cheese is creamy.
- Whisk the eggs with a fork, and add the eggs, egg yolk, heavy cream, kosher salt, and vanilla extract and mix until the mixture is creamy and smooth.
- Add Oreos to a ziplock bag and smash the Oreos with a cup. Add the crushed Oreos to the mixture and fold lightly until combined.
- Pour the cheesecake batter over the crust, filling each mold until it’s almost full, and release air bubbles by tapping the pan onto a flat surface.
- Bake the cheesecakes in a preheated 140c (280f) oven for about 15 minutes or until the edges of the cheesecakes are set, but the middle is a bit jiggly. Keep the oven door closed for 5 minutes.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
- After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a nonstick cupcake or muffin pan. We use nonstick pans for all of our mini cheesecake recipes. This makes sure that your cheesecakes will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not crack.
- Let your cheesecake cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don’t open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Naseema Ally says
Thank you for sharing your receipi is amazing