Mini Oreo Cheesecakes
We combined oreo cookies and cheesecake in a muffin tin to make oreo cheesecake bites! These oreo cheesecake cupcakes are a party favorite and one of the best oreo cheesecake recipes.
I mentioned before 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 one 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.
I think you’ll feel the same way about this mini oreo cheesecake recipe, there’s always room!
Tools to make mini cheesecakes
- 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!
What You’ll Need
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.
How to make mini oreo cookie cheesecakes
THE CRUST
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.
CHEESECAKE FILLING
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.
Time required
- 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 cheesecakes
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.
How to Store
Cover the muffin pan with plastic wrap or place the cheesecakes in an airtight container 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.
Tips for Success
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.
How to garnish mini cheesecakes
Top your mini oreo cheesecake cupcakes with chocolate whipped cream, chocolate ganache, homemade whipped cream, or leave them plain!
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.
Reviews
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 desserts
- Easy Oreo Cupcakes
- Oreo Angel Food Cake
- Oreo Earthquake Cake
- No Bake Oreo Pie
- Cookies and Cream Cupcakes
Oreo Cheesecakes Bites
Ingredients
Crust
- 1 ½ cups oreo crumbs, about 16 whole oreos
- 4 tbsp melted unsalted butter, 1/2 stick
Cheesecake
- 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!
Instructions
Crust
- 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.
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.
These cheesecakes look seriously incredible- and perfectly portioned!
Yes, portion control!!!
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!
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
Hi Josie! I am not entirely sure as I have not frozen mini cheesecakes before. You could try googling that to see!
have you tried feezing these yet? I would like to make them early and freeze them for a couple days before a party :)
thanks!
They freeze great and even taste great frozen!!
How many is this supposed to make?
I doubled checked all my measurements and still had alot left over.
Hi Josie! The recipe should yield 12!
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.
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!
When you say Oreo crumbs, does that mean just the cookies and not the cream? Or do I crumb them with the cream too?
The whole oreo – cream and all!
This would explain why I felt it could have been sweeter. I’ll know better next time!
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
The muffin liners used are standard sized liners.
Hi Amani, Did you ever make these with the mini muffin tins and if so what adjustments to the recipe baking time did you make?
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.
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.
I honestly can say these were a hit, with my family. I did have left over ingredients. So I made extra.
Hahaa yay for extras!!
im deff going to try with my little girls
This recipe is so light and perfectly sweet (not too sweet)! I got many compliments at the party. Thank you for the recipe!
We’re so happy to hear they were a hit!
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!
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.
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.
My electric mixer just broke ughh. Do you think I can mix the cream cheess by hand??
Yes.. you might have to mix it a lot!!
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!
So glad to hear they were a hit!!
I’m gonna try these as soon as possible! I’ve never made a cheesecake so I hope it’s going to go well!
Yes, please!! These look fantastic!!
when u say sugar u do mean regular sugar correct ?
Yes, granulated sugar!
Would this recipe work in a regular pie pan instead of minis?
Will I be able to make a full cheesecake out of this recipe?
Here’s our recipe for a full / large oreo cheesecake: https://thefirstyearblog.com/oreo-cheesecake/
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!
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.
Just want to confirm if 1 1/2 packages of cream cheese required is 12 oz? Thanks
Correct!
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
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!
Do i need to keep them in the fridge or just for 2 hours
I would keep them in the fridge until you serve them!
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.
Hello
Do i use salted or unsalted butter please
I live in Canada they have salted and unsalted butter here
I prefer unsalted, but you can use salted!
Hi ! looking forward to making this! Just wondering approx how many oreos = 1 1/2 cups?
I *think* it might be one entire row of oreos.. but I can’t recall 100%.
I made these tonight and they were delicious! I love the small portion :) The crust was slightly hard so I may not pre-bake it next time, or do so for only a few minutes instead of five. I also think I put a little more Oreo then was called for in the filling.. but you can never have too much Oreo!
Instead ofnthe crust, can i use one oreo cookie?
Hi Rachelle! Yes you could use one whole oreo cookie!
I was wondering: is there a way to just make one mini cheesecake? Or two? If so, what would my measurements be?
Thanks. :) The recipe looks great, by the way.
Hi Micah! I haven’t tried cutting this recipe that small.
I made these exactly as described, however they were not that sweet. My family was not impressed. 😒 I guess I would try it again with more sugar.
Everyone’s taste preferences are different!
can i use pasteurized cream cheese instead of full fat?
thanks!
Hi Gina! Most all cream cheese is pasteurized, including the full fat and low fat versions.
This is the best mini oreo cheese cake recipe I have made. It’s a hit at the gatherings I have. I found that this recipe yields 17 mini cheese cakes.
Made these into mini bites, (one size smaller than cupcakes) they are delicious!! I froze them, and still SO good!!!! Today I’m about to attempt to turn it into a full cheesecake 😁
Thanks for the recipe.
How did the full cheesecake go?
Hi Jennifer, how long did you bake the mini bite cheesecake? Thank you.
This looks like a great recipe! Can’t go wrong with oreos. Do you have the calorie count for these?
I made these with the new gluten free Oreos. They were delicious, pretty sure no one could tell any difference! If you’re gluten free and looking for a dessert go buy a bag of gf Oreos and make this! (Buy 2 bags if you’ve not tried them yet) Thanks for the recipe!
The actual recipe has disappeared. I’d love to make these but can’t without the actual recipe.
Yes, I’m so sorry, there was an error on my site! It’s back up now!
Where’s the actual recipe at? I just keep seeing the video & the blog post but no recipe?
Yes, I’m so sorry, there was an error on my site! It’s back up now!
Trying to do a bit healthier. Can you you use reduced fat cream cheese? Also what about replacing half the sugar with half stevia granulated sugar?
Hi Andrea! You can definitely use reduced fat cream cheese, however I’m not sure about the stevia.. I don’t have experience baking with stevia.
Excellent recipe. Also lends to variations. I added a Recess’s cup and a swirl of hazelnut spread in place of the larger cookie crumbs for half of these. So yummy!
So delicious and so easy to make!! Would recommend for anyone too scared to dive into a regular sized cheesecake when baking for the first time like me!!