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.
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/