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This Mini Oreo Cheesecake Recipe looks small, but it’s packed with flavor! With layers of creamy Oreo cheesecake and a buttery Oreo cookie crust, these mini cheesecakes is the dessert everyone will want! Perfectly portable individual servings of cheesecake that fit in your hand.
For more mini cheesecake recipes be sure and try my Mini Funfetti Cheesecake.
Easy Mini Oreo Cheesecake Recipe – Loaded With Oreo Cookies!
Oreo cheesecake mini desserts are the perfect size for little hands, individual servings, and the perfect thing to serve at a party or gathering. Individual servings of creamy cheesecake filling inside a cookie crust, and loaded with Oreo cookies!
Making mini cheesecakes are easy to make thanks to a muffin tin with 12 muffin cups in it. Learn the best way to make them with all my tips for success.
Ingredients Needed For This Oreo Lovers Dessert
Oreo Crust Mixture
- Whole Oreo Cookies : You will need 16 whole cookies for the crust which get ground up using a food processor, food chopper, or use a Ziplock bag and something heavy to crush the whole cookies into cookie crumbs. For the best texture, make sure the crushed Oreos are in fine crumbs.
- Salted Butter : Melted butter helps to combine with the dry cookie crumbs to form the crust.
Cheesecake Mixture
- Full-Fat Cream Cheese : Use room temperature cream cheese to avoid lumps in the cheesecake batter.
- Powdered Sugar
- Whole Fat Plain Greek Yogurt : Other substitutes are plain yogurt or sour cream.
- Large Egg : This helps to set and firm up the cheesecake filling while it bakes.
- 6 Whole Oreo Cookies : Rough chop the cookies for the cheesecake filling.
Topping & Garnish
- Whipped Cream : Use store-bought spray whipped cream, use Cool Whip, or make your own. To make your own beat heavy whipping cream and powdered sugar together on low speed, in a large bowl with a hand mixer (or use a stand mixer with the whisk attachment), until stiff peaks form. Increase the speed as needed as the whipped cream thickens.
- Mini Oreos : You can use a whole mini cookie and place it on top of the whipped cream, or chop up whole Oreo cookies and sprinkle them on top.
- Chocolate Sauce or Syrup : Use chocolate sauce, hot fudge sauce, or chocolate ice cream syrup for an additional garnish idea.
How To Make Oreo Mini Cheesecakes (Detailed Instructions & Recipe Card Below)
Learn how to make mini cheesecakes inside a cupcake pan or muffin tin with paper liners. Simple and easy to follow step-by-step instructions.
Begin by preheating the oven to 325 degrees F. Line a muffin tin (also called a cupcake pan) with foil cupcake liners or paper liners. Set aside for later.
Oreo Cookie Crust
- Place 16 whole Oreo cookies in a food processor, or food chopper, and blend until they’re very fine crumbs.
- Add in the melted butter and pulse to combine with the cookie crumbs.
- Place 1.5 tablespoons of the crust mixture into each paper liner. Firmly pack and press the crust into each one.
- Cook for 7-10 minutes or until the crusts are light black in color and crispy looking.
- Allow the crusts to cool completely while preparing the cheesecake filling.
Creamy Oreo Cheesecake Filling
- Beat together the softened cream cheese and powdered sugar, using an electric mixer or stand mixer in a large mixing bowl, until light and fluffy. About 1-2 minutes of mixing.
- Mix in the Greek yogurt and egg. Beat on low speed just until combined. Scrape the sides and bottom of the bowl with a rubber spatula to ensure you are getting everything mixed together.
- Stir in the crushed Oreo cookies and then scoop the cheesecake filling evenly over the cookie crusts inside each muffin liner. Each one should be filled about 3/4 of the way full.
- Bake for 14-16 minutes or until the edges of the cheesecake are set and the centers jiggle slightly.
- Allow the cheesecakes to cool to room temperature, about 1 hour, and then cover the pan with plastic wrap or foil and refrigerate for at least 4 hours before serving.
- When ready to serve, garnish each mini cheesecake with whipped cream and a mini sized Oreo cookie.
Serving Suggestions
Because these mini Oreo cheesecakes are already in individual servings it makes it so easy to serve them! Simply use whipped cream to garnish the top of each mini cheesecake and then add either some chopped Oreos or a mini Oreo cookie on top.
Other serving garnishes are chocolate syrup or chocolate sauce, chopped nuts, or chocolate shavings. Use a milk chocolate candy bar to make the shavings or a cookies and cream chocolate bar to make them.
These are best served chilled from the fridge. As the mini cheesecakes sit out at room temperature they will begin to soften slightly. Serve them chilled straight from the fridge for best results.
Recipe Tips
- Don’t Over-Mix The Cheesecake Batter : Once you add the eggs, be sure that you don’t over-mix the batter which will cause too much air to be whipped into the cheesecake batter. Mix on low speed and just until the eggs are fully incorporated.
- Fridge Time : Cheesecake needs fridge time in order for the cheesecake to chill, to set up properly, and for the flavors to meld together. I think these mini cheesecakes are even better after they have chilled overnight. But minimum, plan on at least 4 hours of fridge time before garnishing them and serving.
- Full-Fat Diary Products : As with any cheesecake recipe, it’s best to use and I only recommend using, full-fat or whole milk dairy products. They are thicker, richer in flavor, and help the cheesecake set properly and makes it taste so much better! Use full-fat cream cheese and full-fat (or whole milk) plain Greek yogurt.
- Switch It Up! : Use mint Oreos for the crust and the cheesecake filling – add some mint extract and some green food coloring to the cheesecake batter. You can also use chocolate Oreo cookies in the crust, and then add some cocoa powder to the cheesecake filling for chocolate Oreo mini cheesecakes.
More Oreo Recipes You’ll Love
Mini Oreo Cheesecake Recipe (With Oreo Cookie Crust)
This Mini Oreo Cheesecake Recipe looks small, but it’s packed with flavor! With layers of creamy Oreo cheesecake and a buttery Oreo cookie crust, these mini cheesecakes is the dessert everyone will want! Perfectly portable individual servings of cheesecake that fit in your hand.
Ingredients
Oreo Cookie Crust
- 16 whole Oreo cookies
- 3 tablespoons salted butter melted
Oreo Cheesecake Filling
- 1 bar (8 oz) full-fat cream cheese room temperature
- 1/2 cup powdered sugar
- 1/3 cup whole fat plain greek yogurt
- 1 large egg
- 6 whole Oreo cookies chopped
Whipped Cream & Garnish
- whipped cream (store-bought spray can OR make your own)
- mini Oreo cookies OR chopped Oreo cookies
- chocolate sauce/syrup
Instructions
- Preheat the oven to 325℉. Line a 12-cup muffin tin with paper liners.* You will only use 11 of the 12 muffin cups slots
Make The Oreo Cookie Crust
- Place the whole Oreos into a food processor and blend until well crushed and they are in fine crumbs. Add in the melted butter and pulse to combine it together.16 whole Oreo cookies, 3 tablespoons salted butter
- Put 1½ tablespoons of the crust mixture into each muffin cup liner. Firmly press the crust into an even layer in the bottom of each muffin cup.
- Cook for 7-10 minutes or until the crusts are lighter black in color and look firm.
- Remove the muffin pan from the oven and allow the crusts to cool completely while you prepare the filling.
Oreo Cheesecake Filling
- In a mixing bowl, using an electric hand mixer or stand mixer, beat the cream cheese and powdered sugar until fluffy and creamy, and no lumps remain in the batter.1 bar (8 oz) full-fat cream cheese, 1/2 cup powdered sugar
- Add in the greek yogurt and egg and beat on low speed just until combined. Scrape down the sides and bottom of the mixing bowl with a spatula to ensure everything is mixed well.1/3 cup whole fat plain greek yogurt, 1 large egg
- Stir in the chopped Oreo cookies.6 whole Oreo cookies
- Divide the filling evenly into the cooled cookie crusts. Each one should be about 3/4 of the way full.
- Bake for 14-16 minutes or until the edges of the cheesecake is set and the center is still slightly jiggly.
- Allow the cheesecakes to cool to room temperature for 1 hour. Then, cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, or overnight is even better.
Serve & Garnish
- When ready to serve, remove the plastic wrap and then remove the mini cheesecakes from the muffin cups. Garnish each one with whipped cream (homemade or store-bought), or you can use Cool Whip. Place a mini Oreo cookie on top of each one or you can use chopped whole Oreo cookies.whipped cream, mini Oreo cookies OR chopped Oreo cookies, chocolate sauce/syrup
Notes
- Don’t Over-Mix The Cheesecake Batter : Once you add the eggs, be sure that you don’t over-mix the batter which will cause too much air to be whipped into the cheesecake batter. Mix on low speed and just until the eggs are fully incorporated.
- Fridge Time : Cheesecake needs fridge time in order for the cheesecake to chill, to set up properly, and for the flavors to meld together. I think these mini cheesecakes are even better after they have chilled overnight. But minimum, plan on at least 4 hours of fridge time before garnishing them and serving.
- Full-Fat Diary Products : As with any cheesecake recipe, it’s best to use and I only recommend using, full-fat or whole milk dairy products. They are thicker, richer in flavor, and help the cheesecake set properly and makes it taste so much better! Use full-fat cream cheese and full-fat (or whole milk) plain Greek yogurt.
- Switch It Up! : Use mint Oreos for the crust and the cheesecake filling – add some mint extract and some green food coloring to the cheesecake batter. You can also use chocolate Oreo cookies in the crust, and then add some cocoa powder to the cheesecake filling for chocolate Oreo mini cheesecakes.
Nutrition
Calories: 238kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 187mg | Potassium: 97mg | Fiber: 1g | Sugar: 16g | Vitamin A: 398IU | Calcium: 35mg | Iron: 3mg
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