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Mini Oreo Cheesecakes

These Individual Oreo Cheesecakes use a whole Oreo for the crust – fun to make and sooo delicious!

Fresh baked oreo cheesecakes in muffin forms

As I type out this recipe for Oreo cheesecake, I’m enjoying a coffee and a blueberry scone in a real live coffee shop with real live human beings, not one of which are kids.  Any of the mothers out there (or fathers) understand exactly why I’m so thrilled about this.  The girls are both at a summer camp every morning this entire week, which means I’m able to do pretty much whatever I want at whatever time I want!  I’ve planned no less than three lunches this week with three different fabulous girlfriends, so this week is really going to be a good one!

It’s fitting that I type this particular post in this coffee shop because it’s also the place that I browsed through Martha Stewart’s new cupcake book where I found the Oreo cheesecake recipe.  I didn’t really have much interest in the book, and quite honestly it surprised even me when I found it in my hands.  But just one quick flip-through had me hooked, and I immediately began making mental notes from several recipes.

What I loved about this Oreo cheesecake recipe (and if you’ve been reading my blog for any amount of time, you know that this is the type of recipe I gravitate toward in general) is the ease of preparation coupled with the wow factor.  Since this recipe doesn’t even require making a crust (that’s what the Oreo’s are for!!), it’s one that the kids will have a blast helping with, too!

Fresh baked oreo cheesecakes in muffin forms

My mom passed along a similar cheesecake recipe to me years ago that’s along the same lines as this one, which is probably another reason it appealed to me so much.  The only difference is that you use vanilla wafers for the “crust”, plain cheesecake instead of Oreos and top with whatever you like – fresh raspberries and drizzled chocolate is a favorite.  We both made that recipe for years, and then along comes Ms. Stewart with her Oreo cheesecake twist – one of those obvious head-slapping moments where I regret the idea not occurring to me first.  I’ll let her keep the bragging rights, though, as long as I get to eat them!

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!

Fresh baked oreo cheesecakes in muffin forms

More delicious cheesecake recipes:

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. 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).
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.

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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