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 the same pan that I own and here’s another one that’s similar. 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!
Mini Oreo Cheesecakes
Ingredients
For the crust:
- 12 Oreos
- 2 tablespoons (28 grams) butter, melted
For the cheesecake filling:
- 12 ounces cream cheese softened to room temperature
- 1/4 cup (60 grams) sour cream
- 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 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 15-17 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!
Notes
If you love mini desserts, these Salted Caramel Brownie Bites are delicious too!
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I don’t know what I did wrong but once I took the muffin pan out of the oven the tops collapsed 🙁 I made sure the tops were set even baked about 18 min. I went ahead and made the homemade whipped cream so I could cover the tops, cut them down but not sure why it happened!
Sometimes if you mix the eggs in a little too much it can incorporate more air into the cheesecake batter and cause it to fall. When you mix in the egg, make sure to mix it in until just combined. Another reason that cheesecakes can fall is because of sudden temperature changes. You could cook them until the center is slightly jiggly, turn off the oven, and leave the door open slightly so they continue to cook and gradually cool at the same time.
If you put a toaster pan with water in it on the lower shelf while baking it keeps the tops from cracking
Can you make these ahead of time and freeze them?
Yes! Just thaw overnight in the refrigerator.
Wondering if i can use yoghurt instead of sour cream? Thanks!
That should be fine!
I made these for my family and they came out absolutely perfect!
So glad to hear that, Jackie!
Do you need to take the white part out of the oreo? Or just blend it all together?
No need to remove the filling, you can use the whole Oreo.
Even for the crust parts?
Yes, leave the filling for the crust too.
These turned out great! I completely forgot the cupcake liners, but I already had the crust in when I noticed. After it was done baking a rubbed the sides with butter before adding the filling. They popped out pretty easily as long as I gently ran a knife around the sides first. Drizzled the top with dark chocolate. I used a total of 18 oreos + more butter for the crust to ensure it was thick enough to not fall apart since I forgot the liners. Followed the tip of opening the oven and allowing for a gradual temperature change. The tops did not cave in 🙂
So glad the mini cheesecakes turned out great for you, Kristin!
Hi where I live there is no sour cream. With what can I substitute it, please? Thanks
You can use plain Greek yogurt instead.
Can I use almond yogurt (nut based) instead of sour cream?
I’ve never used almond yogurt. If the consistency is thicker and similar to sour cream or plain Greek yogurt that should be fine.
Hi. Could I make these in cupcake or muffin cases because I don’t have a mini cheesecake pan?
Thanks
Yes, you can use a regular muffin pan.
Oh, these look mouthwatering and SO cute indeed! Love the sound of this recipe and I’ve long wanted to get a proper mini cheesecake pan, they sounds like a lot of fun. Thanks for sharing, Danielle. 🙂
Thank you, Nicole!
Absolutely delicious!
Can I just leave out the egg and use it as a no-bake cheesecake recipe?
For a no-bake cheesecake, you can use this recipe: https://www.livewellbakeoften.com/no-bake-oreo-cheesecake/. It makes quite a bit, so you can cut the filling in half.
Can you leave this sitting after you have cooked them?
You can let them cool to room temperature once they’re cooked, but after that, they do need to be refrigerated.
Made it for my family. They turned out amazing. Thanks for the recipe.
Thanks a lot for this recipe ! Im looking to make them foward for a birthday in my night shifts. How long can I keep them in the refrigerator whitout freezing them? Or did someone has frozen them already? I really need to make them about 5 days before serving them. Have a nice day!
I would probably only make them about 2 days in advance if you want to take them somewhere to serve to others. You can freeze them though, just thaw them overnight in the refrigerator.
Thanks for the recipe. It looks great. Would you mind asking what kind of pan you used for this cake?
I used a mini cheesecake pan, I linked to the one I used in the post 🙂
Hi there I’m planning to make these next week and I’m wondering what you put on top of the mini cheese cakes? Is it icing or some whip cream ?
I used my homemade whipped cream recipe, you can find it here 🙂
Hi there,
What % of sour cream did you use for the recipe?
Thank you!
I always use full-fat.
Hi Danielle
I made these on Wednesday night after making 7 dozen Oreo Cookie Mini Cheesecakes (not your recipe – however the recipe I used called for 2 pkgs of cream cheese for 12 and your recipe called for 1 1/2 pkg.) I had one package left over and I thought I would try your recipe to finish off the cream cheese I had. Your recipe calls for 12 ounces of cream cheese – I always buy Philadephia Cream Cheese 250g. I checked what 250g was equal to in ounces and it says 8.81849 ounces. I did not have any more cream cheese, so I just said to myself I would follow your recipe using the one 250g package of cream cheese that I had and they turned out great. I brought them into work the next day and I got emails saying how good they were. As well because I bring them into work I never use the whipped cream, rather I drizzled both types of oreo cheesecakes with chocolate. Thanks for sharing. I am definitely going to make these again – do you think it would make that much of a difference if I added another half of the box of cream cheese?
Hi, Sheila! The extra cream cheese will add more cream cheese flavor and make them a bit creamier. If they turned out fine for you with a little less cream cheese, you can certainly make them that way again 🙂
Have you ever made these in a mini springform pan? I’m trying to figure out how many the recipe would make baking them that way.
I haven’t, but that would be fine! The amount it will make will depend on the size of your pans.
Hello Danielle! i’m about to try this recipe. I just got a pan for mini desserts like this.
I wonder if it’s possible to use an alternative dairy cream for cooking (In El Salvador we have Versatie) instead of sour cream or yogurt
Thank you for your time
I’m not familiar with versatie, but if it’s similar to sour cream or yogurt that should be fine.
Hi I’m sorry for bothering. On what should the oven settings be ? Top and bottem with thermofan or just top and bottom ?
I used a conventional oven for this recipe, which is just top and bottom.
Absolutely amazing!!!! If I wanted to make a regular size cheesecake would I cook it on the same temp? And about how long
You would keep the oven temperature the same, but I’m not sure on baking time. This would make a very thin layer of cheesecake too, so if you’re wanting a larger one you may need to double the recipe.
Danielle-
Thanks for sharing. Since this situation, I find myself baking for entertainment. Bread Pudding is my favorite and have been making several variations with some to even include caramelized apples. Do you have a bread pudding recipe you love that you wouldn’t mind sharing? Everything of yours that I’ve made has been wonderful!
Glad you’re enjoying the recipes, Sean! You can find my bread pudding recipe here.