Mini oreo cheesecake is the perfect dessert when you want a bite size treat. Luscious cheesecake and oreo cookies combine for a tasty recipe that is so easy. You only need 5 ingredients!
This dessert combines 2 of my favorite things! Cheesecake and oreo cookies! Even better, this Mini Oreo cheesecake recipe is quick and simple. I have been making cheesecake recipes for years and also love Cheesecake Bites, Snickerdoodle Cheesecake Bars and Strawberry Cheesecake Tacos.
Get the kids involved and have a blast making these together. Everyone loves these and they are so fun in these cupcake holders.
Table of contents
Why we love this recipe
- Only 5 ingredients. The ingredients are so simple.
- Rich and Delicious. Each bite is so cream and loaded with Oreo flavor.
- Individual dessert. It is perfect for parties and holidays.
Ingredients
- Oreos Cookies
- Full Fat Cream Cheese
- Granulated Sugar
- Vanilla extract
- Eggs
How to make mini oreo cheesecakes
Step 1. First, preheat the oven to 350º. Then place the paper liners in a muffin pan.
Step 2. Next, add one whole Oreo cookie in each muffin tin. This makes the perfect oreo cookie crust.
Step 3. Get out a medium mixing bowl. Add the cream cheese and beat with a mixer until smooth.
Step 4. Once this is creamed together, add in the sugar and vanilla extract. Beat until combined and smooth with the whisk attachment.
Step 5. Then add in the eggs one at a time. Once all of the eggs have been added, sprinkle in the crushed Oreo pieces and scrape the sides of the bowl.
Step 6. Fold in the crushed oreos using a spatula by hand so you will still have the pieces of cookie intact. Do not use the mixer to mix in the cookies.
Step 7. Pour 2 tablespoons of the oreo cheesecake batter in each cupcake cup. Do not overfill with oreo cheesecake filling.
Step 8. Bake until the center of the creamy cheesecake filling only has a slight jiggle. You do not want to over bake these mini cheesecakes.
Step 9. Once out of the oven, let these cool to room temperature. This should take about an hour. It’s very important to let them cool completely at room temperature before moving them to the refrigerator. Allow to chill in the fridge for at least 2 hours.
How to serve
You can top the mini oreo cheesecake bites with additional Oreo cookie crumbs and Homemade Whipped Cream Recipe before serving. Adding the oreo crumbs too soon will make them soggy.
Try some of the Best Cheesecake Toppings for more ideas.
Expert Tips
- Cupcake liners. Use Cupcake Liners for a pretty mini cheesecake. Make sure you have liners on hand. I like to use these Wilton cupcakes liners.
- Fold in Oreo pieces. Don’t forget to add the oreo cookie pieces by hand. If you use an electric mixer, the cookies will become too blended.
- Wait to add topping. Add whipped cream or reddi whip to the tops of the cheesecakes when serving.
- Texture and consistency. If you find the mixture too thick, add a little bit of sour cream until it is the desired consistency. It also adds a nice tang to the cheesecake mixture.
- Use a whole Oreo. Make sure you put the whole oreo at the bottom of each cupcake holder. This acts as an oreo crust and keeps the mini cheesecake from crumbling when you are eating it.
More cheesecake recipes
- Pumpkin Cheesecake
- Slutty Cheesecake Bars
- Chocolate Chip Cookie Cheesecake Bars
- Easy Peanut Butter Cheesecake Bites Recipe
- Deep Fried Cheesecake
- Air Fryer Cheesecake
Easy Oreo Recipes
- Easy Oreo Dip
- Oreo Dump Cake Recipe
- Oreo Ice Cream Cake Recipe
- How to make Emoji Chocolate Covered Oreos
- Easy Homemade Oreo Brownies Recipe
- Oreo Mug Cake
I am so excited for you to try these Mini Oreo Cheesecake Cupcakes. Please leave a comment and let us know how it turns out.
Mini oreo cheesecake
Ingredients
- 12 Oreos
- 12 ounces cream cheese (softened)
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 4 more oreos coarsely chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place 12 cupcake liners in a cupcake pan and then place one Oreo cookie in each liner.
- In a medium mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.
- Mix in the sugar and vanilla extract until smooth.
- Beat in the eggs, one at a time. Sprinkle in the Oreo pieces and mix with a spatula.
- Place a little more than 2 tbsp of cheesecake batter in each cupcake cup.
- Bake for 14-16 minutes or until the center of the cheesecake is only slightly jiggly. Do not over bake.
- 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.