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Mini Oreo Cheesecakes

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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!
Course Dessert
Cuisine American
Keyword mini oreo cheesecakes
Prep Time 25 mins
Cook Time 20 mins
Chill Time 3 hrs
Total Time 3 hrs 45 mins
Servings 12 mini cheesecakes
Author Danielle

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

Store leftover mini cheesecakes in an airtight container in the refrigerator for 3 to 4 days. 
Freezing Instructions: Once the cheesecakes have cooled and chilled, you may store them in a freezer bag or storage container for up to 3 months. Thaw overnight in the refrigerator. 
Make ahead: I typically bake these the night before and let them chill in the refrigerator overnight. 
Oreos: You will be using the whole Oreos, no need to remove the filling.
Cream Cheese: Make sure to use brick-style cream cheese not cream cheese spread in a tub.
Sour Cream: You may replace the sour cream in this recipe with an equal amount of plain Greek yogurt.