Mini Oreo Cheesecakes

7 ingredient oreo cheesecakes is a mini cheesecake recipe that’s easy to make in a muffin pan! There’s a 2 ingredient oreo crust and a 5 ingredient oreo cheesecake filling. These mini oreo cheesecake cupcakes are a party favorite and one of the best oreo cheesecake recipes!
Seven mini oreo cheesecakes on a baking sheet on top of a wooden table.

Last week I mentioned that I didn’t like cheesecake when I was little. I probably thought there was actual cheese inside and I didn’t like cheese, which is a shocker because I thought all kids LOVED cheese.

I am so glad there isn’t real cheese inside cheesecake and I am so glad that I actually like cheesecake now.

Actually I like cheesecake so much I ate an entire 8 piece cheesecake by myself in the summer. Granted, it took like 3 weeks. And I think I might have shared one slice with Ryan. But it was the kind of cheesecake you keep in the freezer (so dangerous) because you can pull out a piece whenever the craving hits.

I’ve also learned cheesecake is the only dessert I can’t say no to. I’ll pass on ice cream, brownies, cookies or pie if I’m full, but there is ALWAYS room for a bite of cheesecake.

Tools to Make Mini Cheesecakes in a Cupcake Pan

  • standard size muffin pan
  • paper muffin / cupcake liners

Making individual cheesecakes in a muffin pan is a great way to scale down a regular cheesecake recipe. Mini cheesecakes don’t require a water bath or any special tools, plus they bake faster than regular cheesecake.

Three mini oreo cheesecakes on a baking sheet surrounded by oreos.

Mini Cookies and Cream Cheesecake Ingredients

Our recipe for oreo cheesecake cupcakes only calls for 5 ingredients!

  • cream cheese: use two 8 oz packages. Be sure to use full fat, not low fat, cream cheese for best results.
  • sugar: helps to balance the tanginess of the cream cheese.
  • vanilla extract: just a teaspoon, but it enhances the classic cheesecake flavor.
  • eggs: eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
  • oreo crumbs and crushed oreo pieces: Yum. More is always better!

How to Make Mini Cheesecakes in a Muffin Pan

  1. Line the muffin pan with paper liners.
  2. Place about 2 tbsp of the crust in the bottom of each liner. Use the bottom of a measuring cup to pack the crust down.
  3. Pre-bake the crust for 5 minutes.
  4. Mix the cheesecake batter ingredients together.
  5. Divide the cheesecake batter evenly among the muffin liners.
  6. Bake until the center of the cheesecake only slightly jiggles when you shake the muffin pan.

How Long Does it Take to Make Oreo Cheesecakes?

  • 5 minutes to prep the crust
  • 5 minutes to pre-bake the crust
  • 5 minutes to prep the cheesecake
  • 20 ish minutes to bake cheesecake
  • at least 4 hours to refrigerate the cheesecake before serving. I prefer to refrigerate mine overnight. Waiting is the hardest part, right?!
Half eaten mini oreo cheesecake on six other mini cheesecakes on a silver baking platter on a wooden table.

How to Tell When Mini Cheesecakes are Done Baking?

The best way to tell when the mini cheesecakes are done is the jiggle test. The center of the cheesecake should jiggle slightly when you shake the pan and the edges of the cheesecake will be slightly more puffy or airy.


How to Cool Mini Cheesecakes

Once the cheesecakes are done baking, remove the pan from the oven and place it on the counter until the cheesecakes have cooled to room temperature. Then loosely cover the muffin pan with plastic wrap and place in the fridge overnight to chill.

Why Did my Mini Cheesecakes Sink?

Over beating the eggs is the number one cause of air bubbles in cheesecake. Air bubbles cause the cheesecakes to sink in the middle as they cool. Be sure to mix the eggs in, one at a time, just until the yolk breaks. Once all the eggs have been added to the cheesecake batter, beat for only 30-60 seconds, until the eggs are fully incorporated.

7 ingredient mini oreo cheesecake recipe on a round baking sheet on a wooden table.

Tips for Making Easy Mini Cheesecakes

  • Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese is easier to whip.
  • The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
  • Thoroughly chill the cookies and cream cheesecakes in the fridge before serving.

How to Freeze Mini Cheesecakes?

  • Cool the cheesecakes completely before freezing.
  • Place the mini cheesecakes, without any garnishes, on a baking sheet, uncovered, and place in the freezer until frozen.
  • Once frozen, wrap each cheesecake in aluminum foil and place them inside a ziplock bag in the freezer. They can be frozen for 4 months. To thaw, place them in the refrigerator overnight.
  • Before serving add your desired toppings.

More Oreo Desserts

Easy Oreo Cupcakes
Oreo Angel Food Cake
Oreo Earthquake Cake
No Bake Oreo Pie
Cookies and Cream Cupcakes

Subscribe to The First Year newsletter to get our recipes sent to your inbox! Follow along on Instagram, Facebook, Pinterest, and Youtube. If you make this recipe, tag @beth_thefirstyear on instagram!

For a step-by-step of how to make this mini oreo cheesecake recipe, watch this short video:

Mini Oreo Cheesecakes

Mini Oreo Cheesecakes

Yield: 12 mini cheesecakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 35 minutes

7 ingredient oreo cheesecakes is a mini cheesecake recipe that’s easy to make in a muffin pan! There’s a 2 ingredient oreo crust and a 5 ingredient oreo cheesecake filling. These mini oreo cheesecake cupcakes are a party favorite and one of the best oreo cheesecake recipes!



  • 1 & 1/2 cups oreo crumbs
  • 4 tbsp melted butter


  • 2 (8 oz) packages full fat cream cheese, room temperature
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs, added one at a time
  • 1/4 cup oreo crumbs plus 4-5 whole oreos broken into larger pieces (just not crumbs)



  1. Preheat the oven to 350º F.
  2. Line a regular sized muffin pan with 12 muffin liners.
  3. In a mixing bowl, combine the oreo crumbs and melted butter until it resembles coarse sand.
  4. Put 1-2 tbsp of oreo crumbs in each muffin cup.
  5. Use a 1/3 cup (or similar) to press the oreo crumbs down firmly into the pan.
  6. Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.


  1. In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.
  2. Beat in the sugar and vanilla extract until smooth.
  3. Beat in the eggs, one at a time.
  4. Then add the oreos crumbs and larger oreo pieces, mix with a spatula.
  5. Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
  6. Top the cheesecakes with additional oreo crumbs or larger oreo pieces if desired.
  7. Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.
  8. Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.


  1. These cheesecakes look seriously incredible- and perfectly portioned!

  2. These look divine! How well does this recipe double? If I double all the ingredients would it work out well? 

    • Hi Herra! Yep, it should work well, you’ll get about twice as many cheesecakes!

  3. Can these be frozen? I would love to make a huge batch, then freeze to have when craving them. Or when my 2 brothers beg me to make a cheesecake lol

  4. How many is this supposed to make?
    I doubled checked all my measurements and still had alot left over.

  5. SO delicious, but I had so many crumbs left over. I crumbled the 2 cups in a mini food processor and added the 4 tbsp of butter. After 1 tbsp plus 1 tsp in each cup I had almost a cup of leftover crumb. Perfect amount of cheesecake filling as per the recipe for 12, however.

  6. These look delicious ! Beautifully executed – I absolutely love mini cheesecakes! Here’s a little hint if you’re feeling lazy, or might be short on time – one step you can skip over is making the crust – simply drop a whole Oreo into each cupcake liner.
    If you’re in the middle of making these, and find you’re short on Oreos (ummmm…no, that’s NEVER happened to me, why do you ask??) you can garnish with mini semi sweet baking chips, too.
    Love the photos!

  7. When you say Oreo crumbs, does that mean just the cookies and not the cream? Or do I crumb them with the cream too?

  8. Hi,

    what is the size of the liners? is this 4oz?
    also I believe this recipe is also applicable in smaller size (bite size 3/4oz), its just that I need to adjust the baking time and also the portion of crust 

  9. The amount of ads and pop-ups on your blog make it completely unbearable to read anything. It is very annoying.

    • Hi Keith, I am providing free recipes for you and need to pay for hosting, site design and maintenance, ingredients, and all the work I put into recipe development, photography, writing and promoting the post. When you consider all of that, I hope you can understand why I run ads on my blog.

  10. Hey
    I made these last night. They are awesome!! They are soooo light and fluffy ad chock full if oreo. I did tweak the recipe a bit tho. Instead of a crumb crust i dropped one oreo into the liner. After that i popped the filling in. Also instead of chopping all the oreos up and mixing em in i broke each oreo into 4 pieces, then after putting the cheesecake batter in the liner i stuck in about 3-4 of the pieces depending on their size. I had to do that tho cuz i needed to yeild 72 cupcakes and 1/2 needed to be red velvet oreo and i was short on time. I also added frostings to mine to give em an extra pop! My cousin made them mostly from scratch. One was a whipped chocolae fudge cream cheese frosting. The other was a whipped pink fudge velvet cream cheese frosting.

  11. I honestly can say these were a hit, with my family. I did have left over ingredients. So I made extra.

  12. im deff going to try with my little girls

  13. This recipe is so light and perfectly sweet (not too sweet)! I got many compliments at the party. Thank you for the recipe!

  14. These are so pretty and most important lip smacking good! Your recipes are very easy to make! Thank you for sharing with us! Merry Christmas!

  15. Hi Beth! Thanks for such a wonderful recipe, making these all the way over in the Netherlands ;)
    I was just wondering how big the cups you use are? Or how much weight of flour/sugar one cup translates to?
    Thanks in advance!

    • Hi there! 1 cup is a standard US measurement. You can probably use google to see how to convert the measurement into what you need.

  16. I used a mini cupcake pan and put 1 tbsp of crust in each liner. I used the top of a wine bottle to smash it down and then put as much cheesecake goo would fit to fill. I was left with more than half the filling leftover. Math is hard. I will have to make more cheesecakes. They’re in the oven as I type.

  17. My electric mixer just broke ughh. Do you think I can mix the cream cheess by hand??

  18. Made these for my fiancé and best friend (both HUGE oreo fiends). They didn’t last long and are literally begging me for more! Thank you for the amazing recipe!

  19. I’m gonna try these as soon as possible! I’ve never made a cheesecake so I hope it’s going to go well!

  20. Yes, please!! These look fantastic!!

  21. when u say sugar u do mean regular sugar correct ?

  22. Would this recipe work in a regular pie pan instead of minis?

  23. Can I use confectioners sugar instead of the granulated sugar?

    • Hi Shannon, I haven’t tried using powdered sugar, so I can’t guarantee the results!

  24. Your receipt for mini Oreo cheesecake says line a regular size muffin tin. Are these mini cheesecakes or regular your receipt says mini

    • Hi Victoria! They are mini in the sense that they aren’t as large as a whole cheesecake – but yes, they are made in a regular muffin pan.

  25. Just want to confirm if 1 1/2 packages of cream cheese required is 12 oz? Thanks 

  26. Hi Beth ,

    Thanks for sharing the recipe my kids loves oreo and i am sure will also like this oreo cheesecakes would definitely try out . thanks a lot

  27. Hi, in the video it clearly shows 2 full 8oz packages of cream cheese however in the ingredients it says 1 and 1/2. Which is It? Thanks.

    • Hi Tabitha! You’re right – turns out the recipe works great with either 1 & 1/2 or 2! I would follow the written recipe, but yes I did use 2 in the video!

  28. Do i need to keep them in the fridge or just for 2 hours

  29. Pingback: Oreo Earthquake Cake - My Tasty Things

  30. Hi! Stumbled over these,  and they look amazing! I need them for Sunday, but I have work this weekenend.. Do you think they’ll be fine if I make them Friday, and just keep them in the fridge until Sunday?  Thank you!

    • Yes I think they should be fine! The tops of the cheesecake will probably collect condensation, so I suggest blotting that with a paper towel on Saturday and also when you pull them out of the fridge to serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.