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Mini Oreo Cheesecakes

The Oreo Cheesecake recipe use a whole Oreo for the crust – fun to make and sooo delicious!

Fresh baked oreo cheesecakes in muffin forms

Oreo cheesecake was inevitable. Once cookies and cream ice cream became “a thing” it would only be a matter of time before Oreos found their way into classic dessert recipes including cheesecake. Is this a bad thing? Not at all, but if you aren’t sure how to get started experiencing this amazing desert, know that it only has seven ingredients and takes only 22 minutes to bake.

Oreo Cheesecake Hacks

There are some food hacks to know about mini oreo cheesecakes, the first one being a food safety issue. Cream cheese requires a bit of special handling–nothing too outlandish, but know that if you leave cream cheese out at temperatures above 40 degrees for more than two hours, you should likely throw it away.

Do not use cream cheese left out under those conditions. Some sources report cream cheese can sit at room temps as long as four hours, but we’re not going to test that hypothesis.

Room temperature cream cheese is fine for the duration of time it takes to reach that temperature; try to cook your cheesecake right away once it’s ready for best results.

Fresh baked oreo cheesecakes in muffin forms

Room Temperature Everything

Cheesecake baking science dictates that, for best results, all ingredients in this recipe should be at room temperature before you start preparing the desert.

Chopping Your Oreos

Our recipe calls for “coarsely chopped” Oreos, but you might want to experiment with different approaches. Some recipes call for finely ground or coarsely ground Oreos only, but a combination of the two might be visually pleasing.

Some cook their cheesecake with a bit of extra flavoring by throwing some citrus zest or herbs into the mix. Not all additional flavors are right for a dish like Oreo cheesecake, but if you are feeling adventurous you could try adding some mint or a chocolate-friendly berry flavoring.

Full-Fat Ingredients

Remember the “fat-free” craze of the 90s? You will want to ignore the urge to go low-fat with this recipe. Cheesecake in general requires the fat in the cream cheese, sour cream, and eggs. Without it, your recipe may not turn out with the consistency you expect.

Those who are experienced cooking with reduced fat substitutes may have a go-to they trust to get the job done without all the fat, but if you’re making a high-stakes dessert (birthdays or special events, for example) you should try out the substitute on a small batch before committing to a larger amount. If the experiment goes wrong, you aren’t stuck without a dessert.

Fresh baked oreo cheesecakes in muffin forms

Let It Cool First

It’s always tempting to dive right in when the dessert comes out of the oven. Chocolate chip cookies are awesome no matter whether hot or cold, for example, and some people do NOT want to let the brownies “rest” for that extra five minutes or so before serving. And in both those cases, the end result is fine. But cheesecake is a different story. Since people in America are accustomed to eating it cold, the experience will be radically different at an elevated temperature. Don’t let your Oreo Cheesecake be eaten until it is truly cold for best results.

This Oreo cheesecake recipe makes quite a few so it’s perfect if you have guests coming over, or just freeze a bunch so you can enjoy them whenever you like!

Try making these OREO Pops next!

Fresh baked oreo cheesecakes in muffin forms

Mini Oreo Cheesecakes

Yield: 42 cheesecakes
Prep Time: 10 minutes
Cook Time: 22 minutes
Additional Time: 4 hours
Total Time: 4 hours 32 minutes

Oreo cheesecake is delicious, but the mini version is easier to eat and serve. Make a double batch and freeze some to enjoy anytime!


  • 42 Oreos, almost one whole package, 30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt


  1. Preheat oven to 275 degrees F (yes, that’s the correct temperature!). Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
  2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
  3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
  4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely.
  5. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. (Note: If you can’t wait to eat one until they’re chilled – I know I couldn’t – keep in mind that they’ll taste MUCH better after they chill).


Have fun and experiment with different Oreo flavors like birthday cake, mint (for St Patrick's Day), toffee crunch, dark chocolate, peanut butter, churro, carrot cake or fudge.

Seasonal Oreo flavors are fun too:

  • Love Oreo for Valentine's Day
  • Peeps, Easter Egg or Hop! Oreo for Easter
  • Firework Oreo for 4th of July or New Years Eve
  • Pumpkin Spice or Apple Cider, Caramel Apple Oreo for Fall
  • Glow-in-the-Dark, Candy Corn, Boo! Oreo for Halloween,
  • Apple Pie Oreo for Thanksgiving
  • Candy Cane or Gingerbread Oreo for Christmas
  • Winter Oreo for Winter, of course

The choices are endless!

Nutrition Information:
Yield: 42 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 124mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 2g

This data was provided and calculated by Nutritionix.

More delicious cheesecake recipes:

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)


Thursday 17th of December 2015

Do they need to be refrigerated?

Kristy Bernardo

Friday 18th of December 2015

Hi Sarah, yes, I would definitely refrigerate them. They taste better when they're cold, too :)


Thursday 28th of May 2015

2lbs? So 4 packages of cream cheese? Just wanted to make sure before I try these little gems. :)

Kristy Bernardo

Thursday 28th of May 2015

Hi julie...yep, 4 packages! I say if you're going to make cheesecakes, might as well make a LOT :-)

Jeri Nordlund

Monday 4th of March 2013

Best individual Oreo Cheesecake


Sunday 27th of November 2011

I love the idea of oreo cheesecakes. I'm definitely going to make some of these and take 'em to the office. THanks for sharing! I worry, though, will these crack? Someone once told me to put a pan of water UNDER any cheesecake I bake.

Dawn Jarboe Thomas

Friday 5th of August 2011

I make them with white chocolate and use almond extract instead of vanilla.  Also for my friends birthday recently I used the Mint Oreos and Andes mints baking pieces. . .I hear they were amazing! (I don't like mint, so I will take their word for it)  My daughter turns 18 on Wednesday and I will be making these using the Coffee Oreos and a mocha flavoring of some kind probably!

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