You won't resist having a second slice of this mini Oreo cheesecake recipe with its fluffy Oreo frosting that is just as delicious and flavorful as my no-bake Oreo cheesecake recipe or one of these cookies and cream cupcakes.
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These mini Oreo cheesecake recipe are simply mini Oreo cheesecakes that are so cute and so greedy in individual versions for less guilt ;-).
Everything you want from a good baked cheesecake dessert with a creamy Oreo cheesecake filling flavored with crushed Oreos cookies and creamy Oreo cream cheese frosting..
Mini Oreo cheesecake bites are perfect for any occasion as mini treats for parties and special occasions.
Why you'll love this recipe
Craving for more Oreo desserts? Give these a try: Oreo cheesecake cookies, Oreo Milkshake, Oreo brownies, Oreo chocolate cake, Oreo cheesecake brownies and Oreo no bake balls.
Ingredients for this recipe
You need these ingredients to make these mini Oreo cheesecake cupcakes:
- Oreo crust: Whole Oreo cookie or Oreo cookie crust with Oreo crumbs and melted butter.
- Oreo cheesecake batter: Philadelphia cream cheese with granulated sugar, sour cream, large eggs, vanilla extract and chopped Oreos.
- Oreo frosting: A blend of heavy cream or heavy whipping cream, cream cheese, powdered sugar, vanilla extract and Oreo cookie crumbs.
How to make Mini Oreo cheesecake recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- Beat the room-temperature cream cheese and sugar with vanilla extract in a large bowl with an electric mixer for about 1 to 2 minutes until creamy and smooth.
- Add the eggs and sour cream and beat again for a few moments to incorporate and have a smooth mixture.
- Then add the crushed Oreo cookies and mix this time with a spatula to gently fold them into the cheesecake batter until you have a homogeneous mixture.
- Set up a cupcake pan or mini cheesecake pan with cupcake liners.
- Place a whole Oreo in the bottom of each cupcake liner.
- Then add the Oreo cream cheese mixture on top of the crust, filling the paper cups completely.
- Sprinkle the top of the cheesecake cups with more crushed Oreos cookies to make crumbs on top (optional).
Bake cheesecake
- Preheat the oven to 338°F / 170°C.
- Then bake the muffin tin with cheesecakes in the oven for about 15 - 18 minutes until the cheesecake is well cooked and slightly golden on top.
- Turn off the oven and let the cheesecake bites cool in the oven with the door open for about 1 hour.
- Then place the mini cheesecakes in the refrigerator for at least 2 hours.
Oreo frosting
- Place all cold ingredients, heavy cream, cream cheese softened, confectioners' sugar and mixed cookies in a medium bowl.
- Mix with an electric mixer at medium speed for about 3-4 minutes until you have a smooth and firm frosting mixture.
- Fill a pastry bag with the whipped cream filling fitted with an icing tip and decorate the oreo cheesecake bites with it.
- Decorate your cheesecakes with half an Oreo cookie or mini Oreos and enjoy!
Tips for this recipe
Storage instructions
In the fridge: Oreo cheesecake cupcakes can be stored in the refrigerator for about 3-5 days. Simply cover them with plastic wrap or place them in an airtight container.
How to freeze? You can also make them ahead of time (without the frosting) and keep them in the freezer for up to 3 months. Or store leftover cheesecake bites on the freezer.
When they are well chilled, place them in a storage box and keep them in the freezer. Let them thaw directly in the refrigerator.
Recipe Variations & Substitutions
Recipe Questions
Do I have to bake the cheesecakes in a water bath?
No, it's not necessary for this size of little cheesecakes, you just need to keep an eye on them to make sure they don't dry out too much and turn the oven off as soon as they're done.
How do you keep mini cheesecakes from falling down?
Beware of temperature shock that causes the cheesecake to shrink, so let them cool gently in the oven with the door open.
When do I know when the mini cheesecakes are done?
When they start to turn a light golden color and the texture in the center is firm.
What can you use instead of a mini cheesecake pan?
Use a muffin pan or cupcake pan with the addition of paper liners to bake the mini cheesecakes.
More Cheesecake Recipes
I hope you love these Oreo mini cheesecakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Mini Oreo cheesecakes recipe
- Total Time: 25 minutes
- Yield: 12 mini cheesecakes
Description
Mini Oreo cheesecake bites with a light Oreo flavored cream cheese frosting (for 12 mini cheesecake)
Ingredients
Cheesecake filling :
- 12 whole Oreo cookies
- 226 g (8 oz) cream cheese - Philadelphia
- 80 g (⅓ cup) Sugar - granulated
- 60 g (¼ cup) Sour cream - or Greek yogurt
- 1 egg at room temperature
- 6 Oreo cookies - crushed
Oreo cream cheese frosting :
- 200 ml (⅔ cup) heavy cream - full fat and cold
- 200 g (⅔ cup) Cream cheese - cold
- 2 tbsp. Confectioner’s sugar
- 1 tsp. liquid vanilla extract
- 3 Oreo cookies crumbs
Instructions
Oreo Cheesecake batter :
- Preheat the oven to 338°F / 170°C and set up a cupcake tin with baking paper.
- Place whole Oreo cookies in the bottom of the paper cups.
- Place cream cheese, sugar, and vanilla extract in a bowl and mix with an electric mixer on medium speed for 1-2 minutes until smooth and homogeneous.
- Add the sour cream and the egg and mix again at medium speed to incorporate them well.
- Finish by adding the chopped cookies and mix gently with a spatula until they are well incorporated into the mixture.
- Pour the mixture into the paper cups to fill them completely.
- Sprinkle small crushed Oreo cookies on top.
- Bake for about 15 to 18 minutes.
- Let them cool in the oven with the door open for about 1 hour, then completely at room temperature before placing them in the refrigerator for at least 2 hours.
Cream cheese Oreo frosting :
- Put all the ingredients, cream cheese, cold heavy cream, confectioner's sugar, vanilla and Oreo cookie powder in a medium bowl.
- Mix at medium speed with an electric mixer for about 3-4 minutes until you have a smooth and firm cream.
- Fill a pastry bag fitted with a piping bag with this frosting and decorate the top of the mini Oreo cheesecakes.
- Sprinkle with Oreo cookie powder, add half a cookie and enjoy!
Notes
Storage: About 1 week in the refrigerator and up to 3 months in the freezer.
You can replace the cream cheese frosting with a mascarpone whipped cream frosting or just a simple homemade whipped cream.
You can replace the Oreo cookies with chocolate chip cookies or Speculoos cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dessert, cheesecake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 675
- Sugar: 50.7 g
- Sodium: 508.3 mg
- Fat: 35.6 g
- Carbohydrates: 83.1 g
- Protein: 6.8 g
- Cholesterol: 62.7 mg
These mini cheesecakes are crazy good and too easy to make, thanks for the recipe!