An easy two-ingredient Oreo crust topped with a smooth and creamy Oreo cheesecake filling. These Mini Oreo Cheesecake Bites make a perfect dessert for any time of year!
Is this not the cutest mini Oreo dessert you’ve ever seen? One of the most popular recipes on my blog is this incredibly easy No-Bake Oreo Cheesecake. While I love no-bake cheesecake, it’s not quite the same as a regular cheesecake.
I actually had plans to make these Mini Oreo Cheesecakes the same night that I received a mini cheesecake pan as a Christmas gift. As soon as I opened the box I was so excited! Once I got home, I got to work in the kitchen on these mini cheesecakes. Since then I’ve become completely obsessed with my mini cheesecake pan!
If you’ve never seen a mini cheesecake pan before, they’re similar to a muffin pan. The main difference is that they have a small hole in the bottom so you can easily push your cheesecake out of the pan. Here’s the same pan that I own and here’s another one that’s similar.
Recipe Ingredients
These Oreo cheesecake bites are a breeze to make and require minimal ingredients. Here’s what goes into this dessert:
- Oreos: Oreos are incorporated into the crust and the filling for an ultra rich dessert! You will be using the whole Oreos too, no need to remove the filling.
- Butter: I typically use unsalted butter, but since it’s such a small amount, salted butter would be fine too.
- Cream cheese: It’s best to use bricks of cream cheese and to avoid cream cheese spread, which has ingredients added to it to thin it out.
- Sour cream: Breaks up the heaviness of the cream cheese in the filling and creates a smoother, creamier filling.
- Granulated sugar: Sweetens the filling without making it too sweet.
- Vanilla extract: Use pure vanilla extract for best flavor.
- Egg: Needs to be at room temperature before being mixed into the filling.
How to Make Oreo Cheesecake Bites
To make this recipe, you’ll start out with a simple homemade Oreo crust. Nothing too difficult here, just some Oreo crumbs and a little melted butter. You’ll press the crust into each cavity of the pan and bake them for about 5 minutes.
For the filling, I used my favorite cheesecake recipe, the same one I used in this blackberry swirl cheesecake bar recipe. Since it ended up making about 16 mini cheesecakes, I scaled the recipe down a bit to make exactly 12.
To make the filling, simply beat your cream cheese until it’s smooth, then mix in the sour cream, sugar, and vanilla extract. I recommend stopping to scrape down the sides of your bowl, then mixing again. The last step for the filling is to mix in one egg on low-speed until just combined. You want to avoid over mixing the egg because it can incorporate more air into your batter, which could cause the cheesecakes to sink.
Then, just divide the filling between the crusts and bake until set. These Oreo cheesecake cupcakes need to cool first at room temperature, then chill in the fridge before they can be eaten.
FAQ’s
Do I Have to Use a Mini Cheesecake Pan?
If you make mini cheesecakes often, a mini cheesecake pan is definitely worth the investment.
If you don’t have one, then you can also use a regular muffin pan for this recipe (not a mini muffin pan, a regular 12-count muffin pan). Just make sure to line the muffin pan with some cupcakes liners, so you can easily remove the cheesecakes from the pan.
Can I Prep Them in Advance?
Yes! You will need to let the Oreo cheesecake cupcakes cool to room temperature for about 1 hour and then chill them for another 2 to 3 hours. This makes these Oreo cheesecake bites a great recipe to make ahead of time.
I typically bake these the night before and let them chill in the refrigerator overnight, which makes for a super easy dessert that’s ready to go the next day.
Baking Tips
- Make sure all of your ingredients are at room temperature before you get started. Room temperature ingredients will incorporate together so much easier and you’ll end up with a nice and smooth cheesecake filling.
- Want to make this recipe even easier? You can skip making the crust and just use an Oreo for the crust on the bottom of each mini cheesecake. If you do use an Oreo for the bottom of each cheesecake, you can just add the filling and then bake them.
- The tops of some of the cheesecakes may crack a little bit, so I like to top them with something to cover it up. I like to use a little homemade whipped cream, but even some chocolate ganache would be amazing too!
More Mini Dessert Recipes to Try!
- Mini Key Lime Cheesecakes
- Mini Strawberry Cheesecakes
- Mini Lemon Cheesecakes
- Classic Mini Cheesecakes
- Mini Pumpkin Cheesecakes
Mini Oreo Cheesecakes
Ingredients
For the crust:
- 12 Oreos
- 2 tablespoons (28 grams) butter , melted
For the cheesecake filling:
- 12 ounces brick-style cream cheese , softened to room temperature
- 1/4 cup (60 grams) sour cream , room temperature
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg , room temperature
- 6 Oreos , crushed
Instructions
To make the crust:
- Preheat the oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
- Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened.
- Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer.
- Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F while you make the filling.
To make the cheesecake filling:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, add the cream cheese and mix until smooth.
- Add in the sour cream, granulated sugar, and vanilla extract and continue mixing until well combined, scraping down the sides of the bowl as needed.
- Add in the egg and mix on low speed until just combined, then gently fold in the crushed Oreos.
- Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15 to 17 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 2 to 3 hours or overnight. Once the cheesecakes are chilled remove them from the pan, serve, and enjoy!
Notes
I really wanted this recipe to come out perfectly but unfortunately it didn’t taste like a cheesecake at all. I don’t know if this was due to the particular cream cheese brand I used. It also wasn’t sweet at all either, I’d recommend increasing the sugar in this recipe for sure.
Hey!
I’m excited to try this recipe but what specific pipping tip did you use?
I used the Wilton 1M piping tip for the whipped cream on top.
These were amazing! Easy to make and absolutely delicious. Thank you so much for a great recipe!
These cupcakes were great. As another reviewer suggested, if you are making it you will have to increase the sugar. The amount listed isn’t nearly enough, hence a star off for that. Otherwise recipe is great.
Hi, do you ice the cheesecakes with your homemade whip cream right before serving or is it something you can do ahead of time without the whipped cream falling apart?
I would recommend adding it right before serving or you can use my stabilized whipped cream recipe here if you want to add it ahead of time.
I made these and they came out so good. I did use vanilla sugar and added a Tbsp of vanilla paste as well.
Think i could add Baileys to the recipe? and if so how much do you think i could add?
I haven’t tried it, but you may be able to add 1 to 2 tablespoons to the cheesecake filling.
Hello! I want to bake these this weekend but I do not have a mini cheesecake pan and in the recipe it was saying not to use a mini muffin pan and I was just wondering why?🙂
A mini muffin pan would be very small, you can use one if you prefer tiny bite size cheesecakes though. I typically use a regular muffin pan if I’m using one for this recipe.
Thank you so much!
I made these exactly as directed in my mini cheesecake pan. Lovely presentation and easy to make, but both my husband and I both agree that they needed a bit more sugar for our liking as we couldn’t taste any sweetness at all. I think I would try 100 grams (1/2 cup) next time. If anyone else here who commented about your desire for more sugar has tried doing that and can let us know how much you used, I know I would appreciate hearing about it. Thank you for the recipe Danielle. I would like to make it again! 🙂
You can increase the sugar to 1/2 cup (100 grams). It won’t affect anything with the cheesecakes texture, it will just make them a bit sweeter.
just made these. any hints for the crumb crust. tried the glass method for packing the crumbs but it just sticks to the glass, even tried pam still did not work
If I’m making them in a regular muffin pan, I like to use the bottom of a measuring cup. I never have any issues with it sticking to one of them.
These turned out excellent and were a huge hit. I found the sweetness perfect, and I did invest in a mini cheesecake pan and loved the results. I did add the whipped cream, and topped each one off with a mini oreo, which was a nice presentation. Everyone thought these were amazing and yet they were quite easy to make.