These mini Oreo cheesecakes are so easy, creamy and chocolaty! They take only 25 minutes from start to finish. These mini cheesecakes with Oreo crust are such a fun and delicious little tasty dessert!

Mini Oreo cheesecakes with whipped cream

Why You’ll Love This Recipe

  • These mini Oreo cheesecakes are so quick and easy.
  • The Oreo base acts like a crispy crunchy crust.
  • These are great for any occasion.
  • Great for holidays, birthdays, and more.
  • For the cookie version, check out these Oreo Cheesecake Cookies.
  • Use gluten free Oreos to keep this recipe gluten free.
  • Check out this Gluten Free Cheesecake for another great recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions. Scroll down to the recipe card for full ingredients list and instructions.

Oreos are the “crust” for these mini Oreo cheesecakes. They are also crumbled and folded into the cheesecake filling. Any type of Oreo works. I used gluten free.

Use room temperature cream cheese. This is extremely important! Room temperature softened cream cheese can cream together with the other ingredients. Cold cream cheese will yield clumps of cream cheese.

Granulated sugar goes into the filling to sweeten it. Do not substitute with a liquid sweetener such as maple syrup or honey. This will throw off the texture.

Sour cream gives these mini cheesecakes a great creamy texture. In addition, sour cream adds a slight tangy flavor.

Vanilla extract adds a great classic vanilla flavor.

The eggs allow the cheesecake filling to hold together nicely. Do not omit eggs or use an egg replacement.

Oreos and cream cheese

Taste & Texture

These gluten free mini Oreo cheesecakes taste like vanilla cheesecake with an Oreo crust. Top with whipped cream and more crushed Oreos if desired!

The filling is smooth and creamy. The Oreos on the bottom of the mini cheesecakes is crispy, crunchy and becomes slightly caramelized when baking.

How to Make

Step 1

First, preheat oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners.

Step 2

Place one Oreo in the bottom of each muffin liner.

Oreos in muffin pan

Step 3

Then, make cheesecake filling. Beat room temperature cream cheese in stand mixer for 2 minutes or until completely creamy.

Step 4

Add in granulated sugar and sour cream. Next, beat until no clumps of cream cheese remain.

Step 5

Then, add in vanilla extract and eggs. Beat until just combined. Do not over mix eggs.

Step 6

Fold in crushed Oreos.

Step 7

Add cheesecake filling on top of Oreo in muffin liners.

Muffin pan with filling

Step 8

Bake for 15 to 16 minutes or until cheesecakes are just slightly wobbly when pan is shaken.

Step 9

Finally, remove from oven. Allow cheesecakes to cool at room temperature for 1 hour. Then transfer to the fridge to chill at least 2 hours up to overnight.

Expert Tips & Tricks

Use room temperature cream cheese for best results. Beat cream cheese until no clumps remain.

Do not over mix the eggs. This will yield to rubbery cheesecakes.

Avoid over baking Oreo mini cheesecakes. This will also lead to rubbery cheesecakes.

The cheesecakes will be slightly wobbly after baking. Gently shake the pan. If the cheesecakes slightly wobble, remove from oven. They will slightly thicken up while cooling.

Allow the cheesecakes to cool fully before eating.

Oreo cheesecake cupcakes

How to Serve & Store

Serve mini Oreo cheesecakes once chilled. Top with whipped cream, melted chocolate, chopped Oreos or mini chocolate chips.

Store in the fridge for up to 4 days. Alternatively, freeze for up to 2 months.

Frequently Asked Questions

Can I use a mini cheesecake pan?

Sure! If you have a mini cheesecake pan, go ahead.

Do I have to use muffin liners?

Yes. The muffin liners really prevent sticking to the pan.

How do I know when they are done baking?

Gently shake the pan. If the cheesecakes slightly wobble, they are done baking.

Can I use vanilla Oreos?

Sure!

Mini Oreo cheesecakes

You May Also Like

If you make this mini Oreo cheesecake recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Mini Oreo cheesecakes with whipped cream

Get the Recipe: Mini Oreo Cheesecakes

These mini Oreo cheesecakes are easy to make, so fun and creamy! They feature a gluten free Oreo base with a creamy Oreo vanilla cheesecake filling. These taste like Oreo cheesecake cupcakes!
5 from 10 votes

Ingredients

  • 12 Oreos, gluten free or regular
  • ½ cup crushed Oreos, about 4 to 5 Oreos
  • 16 ounces room temperature cream cheese
  • ½ cup granulated sugar
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 2 eggs

Instructions 

  • First, preheat oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners.
  • Place one Oreo in the bottom of each muffin liner.
  • Then, make cheesecake filling. Beat room temperature cream cheese in stand mixer for 2 minutes or until completely creamy.
  • Add in granulated sugar and sour cream. Beat until no clumps of cream cheese remain.
  • Next, add in vanilla extract and eggs. Beat until just combined. Do not over mix eggs.
  • Fold in crushed Oreos.
  • Add cheesecake filling on top of Oreo in muffin liners.
  • Bake for 15 to 16 minutes or until cheesecakes are just slightly wobbly when pan is shaken.
  • Finally, remove from oven. Allow cheesecakes to cool at room temperature for 1 hour. Then transfer to the fridge to chill at least 2 hours up to overnight.

Notes

  • Any type of Oreos work!  I used gluten free Oreos.
  • Use room temperature cream cheese.  This is very important.  Cold cream cheese will not cream together with other ingredients.
  • Do not over mix eggs.  This will create rubbery cheesecakes.
  • The cheesecakes should be slightly wobbly when pan is shaken.  They will firm up once chilled.
  • Store leftovers in the fridge for up to 4 days.
  • Freeze for up to 2 months.
Calories: 189kcal, Carbohydrates: 25g, Protein: 8g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 369mg, Potassium: 170mg, Fiber: 1g, Sugar: 18g, Vitamin A: 120IU, Vitamin C: 1mg, Calcium: 152mg, Iron: 2mg

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