Mini Oreo Cheesecakes

Mini Oreo cheesecakes with a baked cookies-and-cream filling, an Oreo cookie base, and a light Oreo cream cheese topping.

I’ve made these mini Oreo cheesecakes many times to get a creamy baked texture that stays smooth, rich, and never dry.

They’re baked individually, easy to serve, and perfect when you want classic Oreo cheesecake flavor in a simple, personal-size dessert.

Why you’ll love this recipe

• Perfect baked texture Creamy and smooth in the center, with no cracking and no water bath needed.
• True Oreo flavor Made with real Oreo cookies in the base, the filling, and the topping.
• Easy individual desserts Baked in a muffin pan, simple to portion, serve, and store.

Ingredients you need

• Oreo cookies: whole cookies for the base and finely crushed crumbs for the filling and topping
• Cream cheese: full-fat Philadelphia, at room temperature
• Granulated sugar: for a smooth, balanced cheesecake filling
• Sour cream: adds creaminess and prevents the cheesecake from drying out
• Eggs: large, at room temperature
• Vanilla extract: for clean, classic flavor
• Heavy cream: full-fat and cold, for the whipped Oreo topping
• Powdered sugar: to lightly sweeten and stabilize the frosting

Tips for mini Oreo cheesecakes

• Use room temperature cream cheese and eggs for a smooth, lump-free batter
• Do not overbake; the centers should be just set with a slight jiggle
• Let the mini cheesecakes cool slowly in the oven with the door slightly open
• Chill completely before adding the Oreo cream cheese topping for the cleanest finish

How to make mini Oreo cheesecakes

These mini Oreo cheesecakes are baked in a muffin pan and don’t require a water bath.

Beat cream cheese, sugar, and vanilla until smooth.

Add eggs and sour cream, mix briefly, then gently fold in crushed Oreos.

Line a muffin pan with paper liners and place one whole Oreo in each.

Fill with cheesecake batter and sprinkle with extra Oreo crumbs if desired.

Bake at 338°F (170°C) for 15–18 minutes, until set around the edges.

Let cool in the oven with the door slightly open for 1 hour, then chill for 2 hours.

This topping is made with my Oreo cream cheese frosting, using the same whipped, light texture and real Oreo flavor.

Whip cold heavy cream, cream cheese, powdered sugar, and Oreo crumbs until firm.

Pipe the frosting onto the mini cheesecakes and decorate with Oreos.

Serving suggestions

• Serve these mini Oreo cheesecakes well chilled, straight from the fridge.
• They’re perfect as individual desserts for parties, birthdays, or holiday trays, and easy to serve without slicing.

Storage

• Store the mini Oreo cheesecakes in an airtight container in the fridge for up to 3–4 days.
• Freezing is not recommended once topped with frosting.

Recipe variations

• No frosting: Skip the topping and serve plain for a classic baked mini cheesecake
• Chocolate topping: Replace the Oreo frosting with chocolate ganache or chocolate mascarpone
• Oreo crust: Use a pressed Oreo crumb crust instead of a whole cookie at the base

If you’re looking for a larger dessert, try my full-size Oreo cheesecake, made with the same cookies and cream flavor in a classic cheesecake format.

Recipe Questions

Can I make these mini Oreo cheesecakes ahead of time?

Yes. They’re best made one day ahead and kept refrigerated.

Do I need a water bath?

No. Because of their small size, these mini cheesecakes bake evenly without a water bath.

How do I know when they’re done?

The edges should be set, with a slightly soft center that firms up as they cool.

More Oreo recipes

• No-bake Oreo cheesecake
• Oreo cupcakes
• Oreo mascarpone frosting
• Oreo crust
• Oreo cheesecake cookies

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

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