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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 11 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