Oreo Mini Cheesecake Cupcakes
I’ve been told these oreo cheesecake bites are “lip-smacking good”! They should come with a warning label though, that says: only make these oreo cheesecake cupcakes if you’re comfortable being complimented and prepared to be begged for more!
This recipe is so light and perfectly sweet (not too sweet)! I got many compliments at the party. Thank you for the recipe!-Lori
Oreo Cheesecake Cupcakes
Discover the perfect blend of creamy cheesecake and irresistible Oreo flavor in these Mini Oreo Cheesecakes made conveniently in a muffin pan.
With only seven simple ingredients, this recipe offers a hassle-free and delicious dessert that everyone adores. Loved for their rich cheesecake goodness and the crunch of Oreo cookies, these petite treats are sure to be a hit at any gathering or as a satisfying sweet treat.
Follow this easy recipe for a delightful dessert that will have everyone coming back for more!
Oreo Cheesecake Cupcakes Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
FOR THE CRUST
- Oreo crumbs
- Unsalted butter – Melt this in the microwave or in a small saucepan on your stove.
FOR THE CHEESECAKE
- Full-fat cream cheese – Let the cream cheese come to room temperature so it’s easy to whip up into a smooth filling. Also note that you’ll need bars of cream cheese, not the kind that comes in tubs.
- Granulated sugar – helps to balance the tanginess of the cream cheese.
- Vanilla extract
- Eggs – Let these come to room temperature, too.
- Oreo crumbs and crushed oreo pieces – Yum. More is always better!
CAN I SUBSTITUTE THE OREO CRUMBS?
You sure can!
Use graham cracker crumbs for a classic cheesecake, or try crushed vanilla wafers for another vanilla based crust. You can also use a whole oreo in the bottom as the crust.
These oreo cheesecake cupcakes can also be made without a crust at all.
Mini Oreo Cheesecakes Tools
- standard size muffin pan / cupcake pan
- paper muffin / cupcake liners
Making individual oreo cheesecake bites 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, making them the perfect dessert!
How to Make Mini Oreo Cheesecake Bites
- Prepare. Preheat your oven to 350º F and line a standard-sized muffin pan with paper muffin liners.
- Blend. Blend the whole oreo (the cookie & cream) in a blender or food processor until you have fine crumbs. 16 whole oreos equals about 1 & 1/2 cup oreo crumbs.
- Make the crust mixture. In a mixing bowl or stand mixer, stir together the oreo crumbs and melted butter until the mixture resembles coarse sand.
- Form the crusts. Press 1 to 2 tablespoons of cookie crumbs into the paper liners using the bottom of a 1/3 cup (or similar) to create a flat, even surface.
- Bake. Place the pan in the oven and bake the crust for 5 minutes. Let the crusts cool while you work on the rest of the recipe.
- Cream the cheese and sugar. In a mixing bowl, use a hand mixer on medium-high speed to beat the cream cheese and sugar with an electric mixer for a minute or two, or until the mixture is smooth.
- Finish the cheesecake batter. Beat in vanilla extract, followed by the eggs.
- Add the crushed oreos and mix with a spatula.
- Assemble. Divide the cheesecake batter among the muffin cups, filling the liners full.
- Bake. Return the pan to the oven and bake for 15 to 17 minutes, or until the centers of the cheesecakes are slightly jiggly.
- 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?!
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 Oreo Cheesecake Bites
Once the oreo cheesecake cupcakes are done baking, remove the pan from the oven and place it on the counter or wire rack until the cheesecakes have cooled to room temperature.
Mini Oreo Cheesecake Tips
Little cheesecakes are a lot less fussy than making a big, traditional cheesecake, which is good news if this is your first time making a cheesecake recipe! These tips will help you make sure they turn out perfect.
- Don’t over-mix the cheesecake batter. Once you add the eggs, beat them in just until the yolk breaks. Over-beating the eggs is the most common cause of air bubbles and cracking.
- Don’t over-bake either. When you (gently!) shake the baking pan back and forth, the centers should jiggle slightly. If, instead, the centers move like a liquid, they need more time in the oven.
- Allow enough time for chilling. Warm cheesecake is not very appetizing, so be sure to account for the chilling time needed when planning your baking.
- You do have a back-up plan. If the tops crack or have some bubbles, no worries! Once you add the toppings, no one will notice.
Why did my mini oreo 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.
Mini Oreo Cheesecake Recipe Toppings
Mini Oreo Cheesecake Recipe Storage
Cover the muffin pan with plastic wrap or place the cheesecakes in an airtight container and place in the fridge overnight to chill.
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.
These mini cheesecakes are the perfect delicious dessert! Follow our step by step photos and you’ll have a flawless thanksgiving dessert! They are also great for baby showers.
What people are saying about these Oreo Cheesecake Bites:
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!-Joey
More Oreo Recipes
- Easy Oreo Cupcakes
- Oreo Angel Food Cake
- Oreo Earthquake Cake
- No Bake Oreo Pie
- Cookies and Cream Cupcakes
Mini Oreo Cheesecakes
- 1 ½ cups oreo crumbs, about 16 whole oreos
- 4 tbsp melted unsalted butter, 1/2 stick
- 16 oz full fat cream cheese, room temperature
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, added one at a time
- ¼ cup oreo crumbs plus 4-5 whole oreos broken into larger pieces, the whole cookie – cream & all!
- Preheat the oven to 350º F.
- Line a regular sized muffin pan with 12 muffin liners.
- In a mixing bowl, combine the oreo crumbs and melted butter until it resembles coarse sand.
- Put 1-2 tbsp of oreo crumbs in each muffin cup.
- Use a 1/3 cup (or similar) to press the oreo crumbs down firmly into the pan.
- Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.
- Beat in the sugar and vanilla extract until smooth.
- Beat in the eggs, one at a time.
- Then add the oreos crumbs and larger oreo pieces, mix with a spatula.
- Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
- Top the cheesecakes with additional oreo crumbs or larger oreo pieces if desired.
- Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.
- 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.