Easy 5-Ingredient Mini Oreo Cheesecakes

Mini Oreo Cheesecakes

These Mini Oreo Cheesecakes are the little dessert I bring when I want everyone around the table to smile. Each bite starts with a whole Oreo cookie on the bottom, then a creamy cheesecake filling studded with cookie pieces, and a finish of crushed Oreos on top.

You need only 5 ingredients, and the whole recipe takes less than 30 minutes from start to finish. There is no water bath, no sour cream, and nothing fussy to babysit.

Because they bake in a muffin pan, they come out in tidy little portions that are easy to serve at birthday parties, potlucks, and holiday trays. You get 16 cheesecake bites, and I promise they disappear fast.

MINI OREO CHEESECAKES

Think of these as cheesecake that fits in one hand. Every bite has a whole Oreo cookie crust at the bottom, a creamy Oreo cookies and cream cheesecake filling in the middle, and a finish of more crushed Oreos with whipped cream if you like.

The flavor is why my family votes for these over a big slice of cheesecake. You get the chocolate cookie crunch, the tangy cream cheese, and that cookies and cream comfort all in one small bite. Kids ask for them by name, and adults quietly take a second one.

Here is what makes this recipe so friendly for beginners. There is no water bath, no sour cream, and nothing to slice. The crust is a single whole Oreo sitting at the bottom of a paper liner instead of a separate crumb crust you have to mix and press into a pan.

That means fewer steps, fewer bowls, and far less chance of anything going wrong. If you have ever felt nervous about baking cheesecake, this is the recipe that will change your mind. The batter comes together in one bowl, and the finished bites look like you spent hours on them.

INGREDIENTS

Five main ingredients, plus the Oreos themselves. Most of them are probably in your kitchen right now, which is exactly why I keep this recipe in my back pocket for last minute gatherings.

For the crust

• 16 Oreos. One whole cookie goes into each paper liner, so you need exactly 16.

For the filling

• 16 ounces cream cheese, softened. That is two 8 ounce packages, and full fat gives you the creamiest result.
• 1/2 cup sugar. It sweetens the filling and balances the natural tang of the cream cheese.
• 2 whole eggs. They bring richness and that smooth, creamy texture everyone loves.
• 1 teaspoon vanilla extract. It rounds out the cookies and cream flavor.
• 3/4 cup large and small Oreo cookie crumbs, about 6 Oreos. Chop them with a knife so you get both big chunks and small bits, and reserve a few tablespoons for the tops.

One important note about those crumbs. The recipe card says do not use a food processor, because it turns the cookies into fine crumbs that vanish into the batter. You want pieces you can see and taste, and that texture is a big part of the charm here.

HOW TO MAKE MINI OREO CHEESECAKES

Here is the whole method, step by step. It is short, and it is very hard to get wrong.

1. Preheat and prep the pan. Preheat the oven to 350 degrees F. Line a regular cupcake pan with 16 paper liners and place one Oreo cookie in each liner. Set the pan aside.
2. Beat the filling. In a large mixing bowl, beat the cream cheese, sugar, eggs, and vanilla extract with an electric mixer for 2 to 3 minutes until smooth. Sprinkle in the Oreo cookie crumbs and fold them in with a spatula until combined.
3. Fill the cups. With a tablespoon, spoon the cheesecake mixture evenly over the Oreos, about two tablespoons of batter per cup. Sprinkle each cheesecake with more Oreo cookie crumbs.
4. Bake. Bake for 14 to 16 minutes, until the middles are set. Be careful not to overbake, since the centers should still look soft and creamy.
5. Cool, then chill. Let the cheesecakes cool for at least 30 minutes, then remove the paper wrappers. Refrigerate until you are ready to serve, and about 2 hours in the refrigerator makes them taste their best.

Optional: top with whipped cream and more crushed Oreos before serving. I do this when I want them to look extra special on a party tray.

If you are making these ahead, bake them in the morning and chill them all day. They hold up beautifully, and that makes them a very relaxed dessert to bring to a gathering.

THESE MINI OREO CHEESECAKES ARE

• Easy. No water bath and no sour cream, so there is nothing tricky to babysit.
• Made with only 5 ingredients. Plus the Oreos, and you may already have everything on hand.
• Party ready. Birthday parties, baby showers, potlucks, and holidays all love a mini dessert.
• A cookies and cream dream. Oreos, cheesecake, and a creamy bite, all in one.
• Portion friendly. Sixteen small bites means everyone gets one without slicing a whole cake.

In my experience, mini desserts always go first at a gathering. People feel better taking something small, and then they come back for a second one without any guilt at all.

HOW TO CRUSH OREO COOKIES

You have a couple of easy ways to crush Oreos for this recipe, and both take about a minute.

• Bag and rolling pin. Place the Oreos in a large resealable plastic bag and roll over them with a rolling pin until you have a mix of large and small pieces.
• Food processor, used carefully. If you reach for one, pulse just a few times and stop while the cookies are still crumbly. The recipe card warns that a food processor can turn them into fine crumbs, which is not what you want here.

My favorite method is a simple knife on a cutting board. Chopping by hand gives me those big and small chunks the recipe asks for, and it is one less appliance to wash.

HOW TO STORE LEFTOVER CHEESECAKE BITES

These taste even better cold the next day, so leftovers are a good problem to have.

• Refrigerator. Store them in an airtight container for up to 1 week.
• Freezer. Make sure each cheesecake is completely cool. Wrap each one in plastic wrap, then in aluminum foil, and place them in an airtight container. They keep for up to 3 months.
• Thawing. Defrost frozen bites on the counter for 2 to 4 hours before serving. That works well when you only want one or two.

Note: cheesecake bites taste best thoroughly cold, so give them about 2 hours in the refrigerator before you serve them.

LOOKING FOR OTHER CHEESECAKE DESSERTS? TRY THESE!

If cheesecake is your thing, here are more ideas worth baking next:

• Cheesecake Sprinkle Cookies
• Apple Pie Cheesecake Bites
• Snickerdoodle Cheesecake Bites
• No Bake Cheesecake Balls
• Mini Chocolate Cheesecakes
• Lemon Cheesecake Bites
• Mini Pumpkin Cheesecakes
• Best Ever Mini Cheesecake Bites
• Funfetti ‘Dunkaroo’ Cheesecake Bites
• Lemon Cheesecake Bars

Every one of them follows the same small bite idea, which is exactly why I love this whole category of dessert.

CAN’T GET ENOUGH?

These mini Oreo cheesecakes were shared as part of a Happy #NationalCheesecakeDay 2021 event hosted by Lynn from Fresh April Flours. A whole group of bloggers baked along, and the lineup runs from fruity to chocolatey, and from mini bites to Instant Pot versions.

If you want to celebrate cheesecake properly, work your way through the list below. It is a fun way to find your next favorite.

More #NationalCheesecakeDay Recipes

• Peach Cheesecake from Fresh April Flours
• Chocolate Chip Cookie Dough Cheesecake from House of Nash Eats
• Chocolate Peanut Butter Cheesecake from That Recipe
• Easy No Bake Cheesecake from Salt & Baker
• Mini Chocolate Cheesecakes from Making Miracles
• White Chocolate Raspberry Cheesecake from Devour Dinner
• Mini Chocolate Chip Cheesecakes from Cheese Curd In Paradise
• Instant Pot Vanilla Cheesecake from Karen’s Kitchen Stories
• Easy No Bake Cherry Cheesecake in a Jar from Blogghetti
• Strawberry Cheesecake from Life Love and Good Food
• Mini Oreo Cheesecakes from Kathryn’s Kitchen Blog
• Instant Pot Vanilla Bean Cheesecake with Blueberry Compote from Hezzi D’s Books and Cooks
• No Bake Fresh Mint Cheesecake from A Day in the Life on the Farm
• Mini S’mores Cheesecakes from The Freshman Cook
• Orange Creamsicle Cheesecake Bars from The Spiffy Cookie
• Mocha Cheesecake from The Redhead Baker

Like this recipe? Then you’ll love these:

Keep the dessert table going with these reader favorites:

• Oreo Poke Cake
• Pumpkin Pie Bars with Shortbread Crust
• Pumpkin Pie Without Evaporated Milk

They are simple, crowd friendly, and perfect for the same kind of gatherings where a mini Oreo cheesecake steals the show.

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Mini Oreo Cheesecakes

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Mini Oreo Cheesecakes These Mini Oreo Cheesecakes are the little dessert I bring when I want everyone around the table to smile. Each bite starts with a whole Oreo cookie on the bottom, then a creamy cheesecake filling studded with cookie pieces, and a finish of crushed Oreos on top.

• Total Time: 30 min
• Yield: 16 cheesecake bites 1x

Ingredients

Scale 1x2x3x

For the Cheesecake Crust
16 Oreos

For the Cheesecake Filling
16 ounces cream cheese, softened
1/2 cup sugar
2 whole eggs
1 tsp. vanilla extract
3/4 cup Large and small Oreo cookie crumbs, chop Oreos with a knife to get both large and small cookie chunks. Reserve a few tablespoons for topping cheesecakes

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Instructions

1-Preheat oven to 350 degrees F: Preheat oven to 350 degrees F. Line a REGULAR cupcake baking pan with 16 paper liners and place one Oreo cookie in each liner. Set aside.
2-In a large mixing bowl beat together: In a large mixing bowl beat together the cream cheese, sugar, eggs and vanilla extract with an electric mixer for a 2-3 minutes until smooth. Sprinkle in the Oreo cookie crumbs and fold in with a spatula until combined.
3-With a tablespoon, spoon the Oreo cheesecake: With a tablespoon, spoon the Oreo cheesecake mixture evenly on top of the Oreo cookies, about two tablespoons of cheesecake batter per cupcake cup. Sprinkle each cheesecake with more Oreo cookie crumbs.
4-Bake for 14-16 minutes or until the: Bake for 14-16 minutes or until the middles are set. Be sure not to over-bake. Let the cheesecake cool for at least 30 minutes and remove paper wrappers. Place in the refrigerator until ready to serve. It’s best to let the cheesecake bites get cold, about 2 hours in the refrigerator. Optional: top with whipped cream and more crushed Oreos!

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• Prep Time: 10 min
• Cook Time: 15 min
• Method: bake