Who doesn’t like Oreos, huh? And cheesecakes? This recipe brings the best of both of them. These mini Oreo cheesecakes are easier to make and easier to consume. It’s the ultimate joy. These are also freezer-friendly, and up to 2 or 3 months can be frozen. But let’s face it, they’re not going to last so long.

Is this not the smallest dessert that you have ever seen? One of the most popular recipes on our website is the incredibly easy No-Bake Oreo Cheesecake. While I love no-bake cheesecake, this isn’t the same as a normal cheesecake.

I planned to make these Mini Oreo Cheesecakes the same night I got a mini cheesecake pan as a Christmas gift. When I opened the box, I was so happy and excited! Unfortunately, when I got home, I had to work on these mini cheesecakes in the kitchen. Since then, I’ve been completely obsessed with my mini cheesecake dish! If you have never seen a mini cheesecake pan before, they are identical to a muffin pan.

The main difference is that they have a tiny hole in the bottom to push out the pan cheesecake easily. So here’s the same pain I own, and here’s a new one. You certainly need to invest in a mini cheesecake pan if you often make mini cheesecakes.

If you don’t have one, you can also use a regular muffin pan for this recipe (not a mini muffin pan, a regular 12-count muffin pan). Make sure that you line the muffin pan with some cupcakes liners to remove the cheesecakes from the pan easily. You’ll start with a simple homemade Oreo crust to make this recipe.

There’s nothing too hard here, just a few Oreo crumbs and some butter melted. Next, press the crust in each pan cavity and bake it for about 5 minutes. Do you want to make this recipe any easier?

You can miss making the crust at the bottom of every mini cheesecake and use an Oreo for the crust. You can add the filling and bake it if you use an Oreo for the bottom of each cheesecake. I used my favorite filling cheesecake recipe, the same one I used for the blackberry swirl in this cheesecake bar recipe.

Since it ended up making about 16 mini cheesecakes, I cut down the recipe a bit to make exactly 12. You can easily double the recipe if you want to make more of these, but this recipe makes one batch easy. Make sure all of your ingredients are at room temperature before starting a little baking tip for cheesecake.

Room temperature ingredients will be much easier to combine, and you’ll end up with a nice, smooth cheesecake filling. You will have to cool down the cheesecakes to room temperature for about 1 hour and then chill them for another 2-3 hours.

However, that makes these Mini Oreo Cheesecakes a good recipe to be prepared beforehand. Generally, I bake them the night before and let them chill in the fridge overnight, making a very simple dessert ready to go the next day.

Some of the tops of the cheesecakes may break a little, so I like something to cover them up with. I like some homemade whipped cream, but even some chocolate ganache would be awesome!



  • 130 grams of Oreo cookie crumbs
  • 3 tablespoons of melted butter


  • 12 ounces (339 grams) cream cheese, room temperature
  • 1/2 cup (104 grams) sugar
  • 2 tablespoon sour cream
  • 1 tablespoon vanilla extract
  • 1/2 cup + 2 tablespoons (150ml) heavy whipping cream, cold
  • 6 tablespoon (43 grams) powdered sugar
  • 3/4 cup (100 grams) Oreo crumbs (from about 8 Oreos)
  • 8-10 Oreos, chopped


  • 3/4 cup (ml) heavy whipping cream, cold
  • 1/4 cup (29 grams) powdered sugar
  • 1/2 tablespoon vanilla extract
  • 2 tablespoon Oreo crumbs
  • 6 Oreos for topping


Put cupcake liners into a cupcake pan and use a non-stick spray to spray liberally. Combine the fragments of the Oreo cookie with the melted butter. Divide the mix between the liners of the cupcake and press into the middle. Place the crusts in the fridge while the filling is finished.

Mix the cream cheese and sugar in a large mixer bowl until the ingredients are mixed to fill. Place the extract of sour cream and vanilla and blend until well blended. Put it aside.

Place the heavy whipping cream and powdered sugar and whip at high speed in another broad mixer bowl until steep peaks shape. Fold the whipped cream carefully into the filling of the cheesecake. Add the crumbs of the Oreo and chop the Oreos and stir gently until mixed.

Divide the filling between the cups of cheesecake until complete. I found that using a large piping bag to add the filling was fun and simple, but spooning it in would work as well. Hold the mini Oreo cheesecakes warm for 3-4 hours until they are strong. If desired to serve, remove the cheesecakes from their papers.

Place the heavy whipping cream, powdered sugar, vanilla extract, and Oreo crumbs in a large mixer bowl to make the whipped cream topping. Whip at high speed until the peaks are rigid. On the mini cheesecakes, tube the whipped cream and top with an Oreo. Serve the cold cheesecakes. For about 5-6 days, cheesecakes are great.



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