Mini Oreo Cheesecakes combine cookies and cream and everything nice. It’s a fast, easy, and hassle-free cheesecake recipe perfect for the holidays, and Oreo lovers! Make-ahead and freezer-friendly.
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Interested in more mini cheesecake recipes? Check out Mini Cheesecakes, Mini Pumpkin Cheesecake, and Mini Chocolate Cheesecake!
If you are looking for a crowd-pleasing, delightful little handheld dessert to make this season, mini cheesecakes are the way to go! And these cookies & cream style ones would be perfect for your New Year’s Eve party!
Why You’ll Love This Recipe
- Crunchy chocolate sandwich cookies meets creamy cheesecake filling.
- Decadent, bite-sized, creamy, and indulgent.
- Quick and easy mini Oreo cheesecake bites, no water bath required!
- Perfectly portioned for the ultimate holiday dessert!
Recipe Ingredients
The ingredient list for these miniature Oreo cheesecakes are what you would expect in a classic cheesecake recipe, with the addition of Oreo’s, of course. This recipe is actually quite simple! We will need the following ingredients:
- Oreo cookies – you can get regular Oreo or Double Stuf if you want extra cream filling. If you need this recipe to be gluten-free, grab Oreo’s gluten-free version OR another chocolate sandwich cookie variety.
- unsalted butter – butter holds the cookie crumbs together.
- cream cheese – full-fat cream cheese will create the best texture, but Neufchatel cheese (reduced-fat cream cheese) will also work. Make sure it’s room temperature.
- yogurt – I like to use full-fat Greek yogurt or Skyr yogurt for a creamy texture. Sour cream is the next best substitute.
- sugar – regular granulated sugar balances the acidity and adds just the right sweetness level.
- large egg – the egg binds the cheesecake filling together.
- egg white – one egg white holds everything together while keeping the filling light and fluffy.
- vanilla extract – to heighten the flavor of the chocolate and cream.
- whipped cream – make your own whipped cream with heavy whipping cream and the whisk attachment for a pretty presentation.
- mini Oreos – grab a bag of mini Oreo’s to top each cheesecake. They make the most adorable finish. Optional but make for a cute topping!
Room temperature ingredients are a must!
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make Oreo Cheesecakes
While you can use a mini cheesecake pan, a muffin pan does the trick! Here are the step-by-step instructions for this mini Oreo cheesecake recipe:
Preheat the oven to 325ºF. Line a 12-cup muffin tin with cupcake liners.
Make the crust by processing the cookies into little Oreo crumbs with a small food processor (something like a NutriBullet works) and transfer to a small bowl and mix with melted butter.
Scoop about 1 tablespoon of the crumb mixture into the prepared muffin pan, pressing down with back of spoon.
Poke three holes into each Oreo cookie crust with a toothpick. Bake for 8 minutes. Then immediately press cookie crumbs back down until flat. Cool completely.
TIP: Short on time? Use a whole Oreo cookie as the base, no need to crush or measure, saving time and clean-up!
Now it’s time to move onto the filling while the crust cools.
Increase the oven temperature to 350ºF as well for the filling bake temp.
Make the filling: In a large bowl with an electric hand mixer (or stand mixer with the paddle attachment), beat room temperature cream cheese until smooth, then add yogurt and sugar, mixing on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl as necessary.
Add the egg and egg white and mix on low speed until just combined. Do not overmix or you’ll end up with puffed and cracked cheesecake.
Fold in the crushed Oreo cookies with a rubber spatula.
Fill each muffin cup with the filling using a cookie scoop, filling about 3/4 way full. Lightly bang it on the kitchen counter one time to release any air bubbles.
Bake Oreo cheesecake for 15-20 minutes, or until the edges have set and middles slightly jiggle.
Cool cheesecakes in the pan for 30 minutes. Then cover with plastic wrap and transfer to the fridge to chill for at least 2 hours, but preferably 4 hours if you have time.
Tips & Tricks
Here are some of my expert tips for making the best mini Oreo cheesecake recipe:
- Full-fat ingredients: Full-fat cream cheese and yogurt will make a creamy Oreo cheesecake filling.
- Use room temperature ingredients: Room temperature cream cheese, yogurt, and eggs ensures a smooth, lump-free batter.
- Do not over mix: Be careful not to overmix when you add the eggs or the filling will rise too much in the oven, then crack when cooled.
- Watch bake time: Watch closely after 14 minutes. If the cheesecakes have cracked, they’re definitely done, but you can always cover that up with a bit of whipped cream!
Serving Suggestions
Nothing beats an Oreo cheesecake that’s both decadent and indulgent.
These little cheesecakes are the perfect size for the holidays because they are individually portioned which makes them perfect for grabbing!
To serve, dollop them with freshly made whipped cream and mini Oreos to wow your guests of all ages!
How to Store & Freeze
Leftover Oreo cheesecakes can be stored in an airtight container or tightly wrapped with plastic wrap in the fridge for 4 days. Remove from the fridge 5 minutes before serving.
Freeze: Flash freeze mini cheesecakes on a baking sheet, then transfer them to a Ziplock bag . Label and freeze for 2 months. Thaw slightly before enjoying.
Recipe FAQs
What is Oreo cheesecake made of?
Oreo cheesecake is made with a traditional cheesecake filling and crushed Oreos. It’s the best cookies and cream combo.
How do you keep mini cheesecakes from sinking in the middle?
Make sure you use room temperature ingredients. If the ingredients are too cold, it will require longer mixing, which can cause too much air whipped into the cheesecake batter. This will rise then fall once cooled.
How do you know when mini cheesecakes are done baking?
The mini Oreo cheesecakes are done when there is a slight jiggle in the middle. You know they are definitely done when the edges are a slight golden brown.
More Holiday Dessert Recipes You’ll Love:
Let me know if you make this Mini Oreo Cheesecake recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Mini Oreo Cheesecakes
Ingredients
For the Crust
- 12 whole Oreo cookies, leave the filling in
- 1 ½ tablespoons unsalted butter, melted
For the Filling
- 12 oz cream cheese (1.5 blocks), softened
- ⅓ cup Greek yogurt, or Skyr
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- ½ cup crushed Oreo cookies, leave filling in
Toppings (optional)
- whipped cream
- mini Oreos
Instructions
- Preheat oven to 325ºF and line muffin tin with muffin liners; set aside.
- Make the crust: Using a small food processor, process cookies into crumbs – you should get about 1 cup. Transfer to bowl and combine with melted butter and mix with fork until combined. Scoop about 1 tablespoon of crumb mixture into 12-cup muffin tin, pressing down with back of spoon. Poke three holes with toothpick. Bake for 8 minutes. Upon taking out of the oven, immediately press crust back down until flat. Let cool completely. Turn oven up to 350ºF.
- Make the filling: In a large bowl using electric mixer, beat together softened cream cheese until smooth. Add yogurt and sugar, mixing on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl as necessary. Add egg and egg white, mixing until just combined – be careful not to overmix. Lastly, fold in crushed oreo cookies. Using medium cookie scoop, disperse batter evenly into 12 cups, filling about 3/4 way full.
- Bake the mini cheesecakes about 15-20 minutes, until the edges have set and middle only slightly jiggles. If the cheesecakes have cracked they're definitely done. Watch closely after 14 minutes.
- Cool: Allow cheesecakes to cool in pan for 30 minutes before transferring to fridge to chill for 2-3 hours.
Recipe Notes:
Nutrition Information
photography by: Monica Stevens Le.
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