An easy two ingredient Oreo crust topped with a smooth and creamy Oreo cheesecake filling. These Mini Oreo Cheesecakes make a perfect dessert for any time of year!
Is this not the cutest mini 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 one that’s similar to the one I own. 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.
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 it for about 5 minutes. 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.
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. You can easily double the recipe if you’re wanting to make more of these, but this recipe makes one easy batch.
A little cheesecake baking tip, 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.
You will need to let the cheesecakes cool to room temperature for about 1 hour and then chill them for another 2-3 hours. But, that makes these Mini Oreo Cheesecakes 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.
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!
- 12 Oreos
- 2 tablespoons (28 grams) butter, melted
- 12 ounces cream cheese, softened to room temperature
- ¼ cup (57 grams) sour cream
- ⅓ cup (67 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 6 Oreos, crushed
- Preheat 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.
- 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 15-17 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 2-3 hours or overnight. Once the cheesecakes are chilled remove them from the pan, serve, and enjoy!
If you love mini desserts, these Salted Caramel Brownie Bites are delicious too!
The kids and I are going to make these! I just ordered the pan on Amazon! It’ll be here the 12th! I can’t wait!! ❤❤ all the wonderful goodies you spoil us fans with!! 😁
Yay! That’s awesome, Stephanie! I think you’ll love the mini cheesecake pan, I’m planning to post more recipes using it too. Let me know how they turn out for you! 🙂
Oh I never knew there were mini cheesecake pans! This is mind blowing, because I’ve been making them in mini muffins tins. I’m totally going to order this. And these cheesecakes…YUM! How cute and delicious!
I had heard of them, but I always used a muffin pan too. Now I’m obsessed with the mini cheesecake pan because they make mini desserts SO much easier!
I may be trying to eat healthier, but there’s always room for a mini cheesecake or two — they’re one of my biggest weaknesses! I’m so glad you got a mini cheesecake pan — I truly can’t stop using mine! These look so creamy and delicious, Danielle!
Definitely always room for a mini cheesecake or two for me too 😉 Thanks, Marcie!
Wow just wow! These cheesecakes are a thing of beauty Danielle. Obviously we are both loving Oreos this week <3 Pinning!!
You can’t go wrong with Oreos, right? Thanks, Jess!
If you do the muffin run with liners, will the cheesecake part set up right, or will it be messy?
Hi, Kristi! The cheesecake filling will set up right, I’ve used a muffin pan to make these before too. I just suggest lining it with liners so they’re easier to remove from the pan.
Do you use the entire oreo cookie with the creme filling or just the wafers?
Hi, Kelly! Yes, you do use the entire Oreo with the filling.
My 18-year old granddaughter would be so excited if I made these! Should you use the paper liners or aluminum for just the cupcake pan or would it matter? Thank you for this recipe!!
Hi, Catherine! I haven’t tried the aluminum liners yet, but the paper liners work great!
Will this be just as pretty in a regular cupcake pan or will they only turn out in mini cheesecake pans?
If you use a regular cupcake pan, it’s best to line the cavities with some cupcake liners so you can easily remove them. They’ll have some grooves from the liners, but they still look fine!
Hey, Thanks, I will keep that in mind I’m supposed to make this today and might I just say it is incredibly impressive at how fast you reply.Anyway thanks again.
After baking, chill in fridge, remove from fridge, then with tongs dip each one half way down into melted chocolate & the cupcake holder lines are gone! After dipping in chocolate, place on a waxed paper lined cookie sheet & refrigerate until chilled. Enjoy!
Dipping these in chocolate is a fantastic idea, Deb! Thanks for sharing!
what are these topped with? cool whip or icing? thanks!
I topped these with homemade whipped cream, my recipe is here: https://www.livewellbakeoften.com/homemade-whipped-cream/. Cool whip would work fine too.
Can you freeze these for later use.
Yes, these will freeze well for up to 3 months. You can thaw them overnight in the refrigerator.
Hi Daniella,
what are the ingrients for the frosting you put in the mini oreo cheese cake?
Hi, Rose! I just used a homemade whipped cream on top of these, you can find my recipe here: https://www.livewellbakeoften.com/homemade-whipped-cream/
Are there any non dairy substitutes for the sour cream?
Also can you freeze these??
I’m unsure of a non-dairy substitute for the sour cream, since this is the only way I’ve made them. These do freeze well though, you can just thaw them overnight in the refrigerator.
Hi Danielle!
Can i double the recipe if im turning them into a cake instead of mini cupcakes? My husband is craving for an oreo cheesecake for the longest time and im planning to make one for his birthday!
Hi, Jessica! I haven’t tried doubling the recipe yet, but I *think* it would be enough to make a full cheesecake if you double it. I’m just not sure on the baking time. I’d love to hear how it turns out if you give it a try!
Thank you Danielle but i ended up making mini cheesecakes 😅 it was SOOOO good – 5/5 stars for me! All my guests and husband loved it. Some had seconds and took some home 😂 thank you for sharing your recipe! Now, i have to lool for those minivcheesecakes pans! Its the perfect serving size for rich desserts like this!
I’m so glad to hear that everyone loved the mini cheesecakes, Jessica! 🙂
I want to make these using the mini cupcake tins (24 per tray) but I’m worried about the baking time. I think the 15-17 minutes is going to be too long. Any suggestions? Thanks!
-Carley
I haven’t tried it yet, but I would guess about 10-12 minutes. I would just keep an eye on them and once the tops look set, they should be done.
If you use the oreo cookies, won’t they get soggy???
It wouldn’t stay quite as firm as a pre-baked crust like the one in this recipe. I’ve tried using just an Oreo for the crust before and I think they taste fine.
Hi,
I was just wondering why you suggest regular size muffin pans and not the mini muffin pans. I want to make these for a bday party with other desserts so, I would prefer a smaller portion size.
Thanks
You can use a mini muffin pan, they would be quite small though. You would just need to adjust the baking time for the crust and filling as well.
Nina, Did you actually try this recipe in a mini muffin pan?
Thanks for the reply. One more question. How far in advance can these be made? I want to serve them this Sunday but, make it ahead of time
1-2 days in advance would be fine. If you need to make them sooner, you can freeze them and just thaw them overnight in the refrigerator.
If I use a whole Oreo for the crust, should I bake the whole Oreo in the liner first or just with the cheesecake filling?? Thanks!
If you’re just using an Oreo there’s no need to pre-bake it. You can just add the filling and bake them.
Hi Danielle,
Where did you purchase your mini cheescake pan ? How easy is it to take the cheesecake out of these pans.
It was actually a gift from a friend and I’m not sure where it came from. You can buy similar ones on Amazon (I have a link to one in this post). All you have to do is just push the bottom of each one up and the mini cheesecakes will come right out of the pan. You can use a muffin pan to make these too, but the cheesecake pan just makes them look a little prettier.
You “should” try them! They elevate losing ANY of the cheesecake that’ll likely stock to paper liners, as well as elevate ANY need for ANY specialized cheesecake pan AS WELL!
Do you think a silicon muffin pan would work without liners if I popped them out? Going for the prettier look without having to buy a cheesecake pan.
I’ve never really used a silicone muffin pan, so I’m not quite sure. If you’ve used it before and everything seems to come out of it easily, it may work fine. You can leave the cupcake liners out of the muffin pan, but you’ll need to make sure to spray it well so they don’t stick. Hope that helps! 🙂
Im looking forward to making this cheesecake recipe.. For the cheesecake filling, are the 6 crushed oreos including the cream filling or just the cookie?
I always leave the cream filling in the cookies, no need to remove it. Hope you enjoy the mini cheesecakes, Karen!
Hey! Is it ok if I substitute yogurt for the sour cream in this recipe or is there anything else that is a good sub? Thanks 🙂
You can substitute the sour cream with plain Greek yogurt.
These look delicious – I can’t wait to try them! Quick question: do we use salted or unsalted butter for the Oreo crust?
I always use unsalted butter because it’s what I have on hand, but salted butter would be fine.
Thank you!
Mini cheesecake pans???? OMG I went n ordered 2 right away. Can’t wait to try this recipe. Maybe this time my mini cheesecakes won’t “sink ” in the middle when cooling
You won’t regret buying them! I’d love to hear if you give these a try, Maria! 🙂
Oreos and cheesecake make a great combination! I love mini anything. I’m going to have to make these. They look delicious!
Thank you, Erin! Hope you enjoy them if you give them a try!
Planning to make these for Valentines day. My mini cheesecake pan is for 36 cheesecakes not 12 so I think I’d be better off using a regular standard muffin pan as you suggested. Can you tell me how many cheesecakes it makes in a reg. muffin pan and is the cooking time affected? Thanks so much!
You can make 12 mini cheesecakes with this recipe in a muffin pan, they’re just not quite as tall. The baking time remains the same if you make 12. If you want a little more in each one, you can make about 10. The baking time should be able the same, maybe a couple minutes longer.
Has anyone actually tried this recipe in a MINI muffin pan or just a regular muffin pan? I want to make these today and would love some feedback!! Danielle I have some questions for you about this fabulous recipe, do I crush whole Oreos filling and all for crust and is the cooking time for crust and filling the same with regular muffin pan, incase I end up using it instead of mini muffin pan. Thanks again, I’m so looking forward to making this recipe today. Im definitely looking forward to ordering a mini cheesecake pan asap but until then I would love some feedback on the mini muffin pan and regular muffin pan.
Hi, DeLana! I haven’t tried these in a mini muffin pan and haven’t had anyone report back that they have either. I do think it would be fine though, I’m just not sure how many it would make or the exact baking time. For the crust, you’ll use the whole Oreo with the filling. If you use a regular muffin pan and make 12 of them, the baking time remains the same.
Thank you so much I ended up using a regular muffin pan and they were fabulous!! Thanks again for the amazing recipe, it definitely got added to my favorite recipe list!!
I’m so glad to hear that!
I made these in lined muffin tin. They looked done out of the oven, but sunk in the middle shortly after. Any ideas of what went wrong? ☹️
Did they sink slightly or quite a bit?
It’s definitely marginal!
Okay, I would just top them with some whipped cream or something else and no one will be able to tell. It could be a few things that cause them to fall, one could be the sudden temperature change. If you make them again, once they’re done baking you can turn the oven off and leave them in the oven with the door open for about 5 minutes, then remove them from the oven. It could also be that the eggs were overmixed into the batter, which can cause the cheesecakes to puff up and then sink. I always make sure to mix my eggs in until just combined. Hope that helps!
Thanks! I’m pretty sure it was the egg!