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.

mini oreo cheesecakes on dark plate on white background

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!

oreo cheesecakes arranged close together on white background

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.


  • Oreo crumbs 
  • Unsalted butter – Melt this in the microwave or in a small saucepan on your stove.


  • 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!


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.


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.

how to make mini cheesecake crust in muffin tin


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.

how to assemble oreo cheesecake cupcakes collage

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?!
mini oreo cheesecakes on white plate on white background

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.

oreo cheesecake cupcakes arranged in plates on white background

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!

oreo cheesecakes arranged close together on white background

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.


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!


More oreo desserts

Oreo Cheesecakes Bites

4.50 from 206 ratings
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 35 minutes
Yield: 12 mini 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.



  • 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
  • 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.


1 & 1/2 cup oreo crumbs is equal to about 16 whole oreos. Blend the cookie & the cream. 
How to store: Refrigerate your mini cheesecakes in an airtight container for up to a week.
How to freeze: You can freeze mini cheesecakes for up to 3 months. They can be individually wrapped, or you can place them in an airtight storage container or freezer bag with parchment paper between the layers to keep them from sticking. Let them thaw in the refrigerator before serving.
Cuisine: American
Course: Dessert
Author: Beth
Calories: 273kcal, Carbohydrates: 20g, Protein: 4g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 246mg, Potassium: 102mg, Fiber: 1g, Sugar: 12g, Vitamin A: 671IU, Calcium: 48mg, Iron: 1mg
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