Made with an Oreo cookie bottom and a creamy cheesecake filling, these mini Oreo cheesecakes are super easy to bake and perfect for any occasion. Even better? There’s no crust to make!
This mini Oreo cheesecake recipe is one of my favorite desserts to make for any celebration.
The combination of creamy cheesecake filling with crunchy, chocolate-y Oreos is divine.
And they check so many boxes on my party food checklist:
- They’re easy to make. (I have never had them fail).
- They can be baked ahead of time. (Actually, they have to be made ahead of time in order for the cheesecake to set).
- And they taste delicious! (Who doesn’t love Oreos and cheesecake?) You can even use gluten-free Oreos if you want to make a gluten-free version.
This recipe is adapted from Martha Stewart’s “Cookies and Cream Cheesecake” in her “Cupcakes” cookbook. I’m not always a fan of her recipes (a lot of them are too much work for me), but this one is pretty awesome!
The best part is that you don’t have to make a crust. Just place one Oreo cookie on the bottom of each cupcake. Genius!
But I’m getting ahead of myself. Let’s get on with learning how to make these easy mini Oreo cheesecakes.
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This recipe makes 12 Oreo cheesecake bites.
Here’s your shopping list:
- Cookies: 15 Oreo cookies
- Dairy: 1 8-ounce (½ pound) package of cream cheese, ¼ cup sour cream. Use the full fat versions of both to get the creamiest cheesecake.
- Eggs: 1 large
- Sugar: 1/4 cup granulated sugar
- Flavoring: 1 teaspoon Vanilla extract
- Seasoning: pinch of salt
- To make gluten-free cupcakes, buy gluten-free Oreos (Yes, there’s such a thing! You can find them here*)
- If you prefer you can make a crushed cookie crust instead of using a whole cookie:
- Use a food processor, blender or a rolling pin to crush 15 Oreo cookies, or use 1½ cups of Oreo crumbs.
- Mix them with 3 Tablespoons melted butter.
- Press one tablespoon of the mixture into the bottom of each cupcake liner.
- Bake for 5 minutes at 325ºF.
- Cool completely before topping with cheesecake batter
How To Make mini Oreo Cheesecakes
Before you start, take the cream cheese, sour cream and eggs out of the fridge a couple of hours ahead of time.
Using room temperature ingredients requires less beating which adds fewer air bubbles to the batter and prevents the cheesecake from falling in the middle after they are baked.
Preheat the oven to 275ºF. Yes, 275ºF (not 375ºF).
Cheesecake needs a cool oven to prevent it from burning, especially since we are not going to use a water bath to help with even heating.
Insert 12 cupcake liners into a 12-cup muffin pan.
Chop 3 of the Oreo cookies into small pieces (leaving 12 to use as the cupcake crust).
These are going to go in the cheesecake batter so you don’t want the chunks to be too big.
You can also leave them out of the batter if you prefer plain cheesecake.
Make the cheesecake filling
In an electric mixer, beat 1 package of cream cheese until it is smooth (a minute or two). You don’t want to leave any lumps.
Add ¼ cup sugar to the mixing bowl and mix until it is well combined.
Mix in ¼ teaspoon Vanilla extract.
In a small bowl, beat 1 large egg with a fork. Then add it into the cream cheese and beat until it is completely mixed.
Next, mix in 1/4 cup sour cream and a pinch of salt. This gives the cheesecake a smoother texture and a little extra flavor.
Finally, fold in the chopped Oreo cookie crumbs by hand.
Don’t use the mixer since it will pulverize the cookies and your cheesecake will end up with a gritty texture.
Also, you don’t want to beat the cheesecake batter too much because it can cause the mini cheesecakes to fall in the middle after baking.
Put them together
Place one whole Oreo cookie in the bottom of each cupcake liner.
This is the easiest way to make an Oreo crust!
Spoon the cheesecake mixture over the top of the Oreo cookie crust in each of the cupcake tins, filling them almost to the top.
Cheesecake does not rise like regular cupcake or muffin dough so you do not have to worry about it spilling over the top while it is cooking.
Bake at 275ºF for 22 minutes, rotating the tin halfway through to ensure all the cupcakes are evenly cooked.
Cool to room temperature on a wire cooling rack, leaving the mini cheesecakes in the tins.
Then cover them with foil or plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
Make sure they are completely cool before covering them, or you will get condensation on top which can make the cheesecake soggy.
These cupcakes taste great without any toppings but they do look a little plain.
So I usually spruce them up by adding whipped cream with half an Oreo on top just before serving.
Storing mini Oreo cheesecake bites
Because they are made with cream cheese, these cupcakes should be kept chilled until just before serving.
You can store them in an airtight container in the refrigerator for up to 3 days. The Oreo cookie crust starts to get a little soggy if you keep them much longer than that.
You can also freeze them in an airtight container to up to 3 months.
To thaw, remove from the freezer and leave them out on the counter for an hour or two, or in the refrigerator overnight.
Other cupcake recipes you might like
Oreo Cheesecake Bites
- 12 cup muffin tin
- 12 cupcake liners
- Chopping knife
- Electric mixer and bowl
- Small bowl
- Cooling rack
- Tin foil or saran wrap
- 15 oreo cookies
- 1 8-ounce package (or 1/2 pound) cream cheese at room temperature
- ¼ cup sugar
- ¼ teaspoon vanilla extract
- 1 large egg at room temperature
- ¼ cup sour cream at room temperature
- A pinch of salt
- Preheat the oven to 275 F.
- Insert the cupcake liners into the muffin tins.
- Chop 3 Oreo cookies into small pieces. Set aside.
- Use the electric mixer to beat 1 8-ounce package cream cheese until it is smooth.
- Add 1/4 cup sugar and mix until it is well-combined.
- Beat in 1/4 teaspoon vanilla.
- In a separate small bowl, beat 1 large egg with a fork.
- Add the egg to the cream cheese mixture and beat until completely mixed.
- Mix in 1/4 cup sour cream and a pinch of salt.
- Stir the chopped cookies into the cream cheese mixture by hand.
- Place 1 whole Oreo cookie on the bottom of each cupcake liner (for the crust).
- Spoon the cream cheese mixture over the top of the Oreo cookie in each of the cupcake tins, filling them almost to the top.
- Bake for 22 minutes, rotating the tin halfway through to ensure all cupcakes are evenly cooked.
- Cool on a wire rack until the cupcakes are no longer warm to the touch.
- Cover them with foil or saran wrap and move to the refrigerator.
- Refrigerate for at least 4 hours, and up to 24 hours.
- Remove from the tins and enjoy!
- To make gluten-free cupcakes, substitute gluten-free Oreo cookies for the regular ones.
- Cheesecake does not rise like regular cupcake or muffin dough so you do not have to worry about it spilling over the top while it is cooking.
- Make sure the cupcakes are completely cooled before moving them to the refrigerator. Otherwise, condensation will form on the tops of them which can make the cheesecake soggy.
- Although they taste delicious, these cupcakes are a little plain looking so you may want to decorate the top. Whipped cream with half an Oreo cookie on top is a good addition.
- Because cream cheese is dairy, these mini cheesecakes should be refrigerated until ready to serve.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on January 4, 2015 but was updated with new content on February 20, 2023.