The Ultimate Mini Oreo Cheesecakes (Easy & Foolproof!)

Imagine the richest, creamiest, most decadent New York-style cheesecake, but perfectly miniaturized into a single, irresistible serving. Picture a crisp, chocolatey Oreo cookie crust, a thick and luscious, velvety-smooth cheesecake filling studded with even more chopped Oreos, and a final, fluffy dollop of whipped cream. That, my friends, is the party-perfect, foolproof magic of these Mini Oreo Cheesecakes. This is, without a doubt, the most crowd-pleasing dessert you will ever make.

I promise you, these little cheesecakes are a true show-stopper. They deliver all the rich, tangy, cookies-and-cream flavor you crave in a beautiful, convenient, individual portion. They’re a fun baking project that yields the most professional and delightful results, perfect for making any occasion feel extra special. Each bite is a perfect harmony of crunchy, creamy, and chocolatey goodness.

Get ready to master the art of the perfect mini cheesecake and create a stunning, unforgettable dessert that will have everyone begging for the recipe.

Save

Why These Are the Perfect Mini Cheesecakes!

You are going to be so incredibly proud of these beautiful and outrageously delicious mini cheesecakes. They are a guaranteed sensation. Here’s why you have to make them:

• Foolproof Crack-Free Method: The simple steam bath method (a pan of water in the oven) and the slow cool-down process are the secrets to achieving perfectly smooth, beautiful, crack-free cheesecake tops every single time.
• Incredibly Creamy and Rich Texture: This recipe uses full-fat cream cheese and sour cream to create a truly luscious, dense, and velvety cheesecake filling that is absolutely divine.
• The Ultimate Cookies and Cream Flavor: With a crunchy Oreo crust and even more chopped Oreos folded into the creamy filling, this is the perfect, decadent treat for any Oreo lover.
• Just 20 Minutes of Hands-On Work: While they look incredibly impressive, the active prep time for these cheesecakes is surprisingly short, making them a fantastic, low-stress dessert option.

Recipe Snapshot

Your Shopping List for These Oreo Delights

This recipe uses classic cheesecake ingredients with everyone’s favorite cookie. Here’s what you’ll need:

Save

→ For the Oreo Crust

• 24 Oreo Thins → These create a perfectly crisp, not-too-thick crust.
• 3 Tablespoons unsalted butter, melted → To bind the cookie crumbs together.
• 1 pinch of Kosher salt → To balance the sweetness.

→ For the Cheesecake Filling

• 2 Tablespoons unsalted butter, softened
• 2/3 cup sugar
• 2/3 cup full-fat sour cream, at room temperature → For a smooth texture and a wonderful tang.
• 1 Tablespoon vanilla extract
• 2 eggs, at room temperature
• 1/2 cup chopped Oreos → About 6-7 regular Oreos.

→ For Topping (Optional)

• Whipped cream
• Mini Oreos

Let’s Get Baking! Your Step-by-Step Guide

Ready to create the most perfect mini cheesecakes? The key is patience and following the steps closely for a creamy, crack-free result.

Save

Easy Mini Oreo Cheesecakes

These foolproof Mini Oreo Cheesecakes feature a crumbly Oreo cookie crust, the creamiest Oreo-studded filling, and a dollop of whipped cream. A simple steam-bath method guarantees a perfect, crack-free top every time!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 279

Ingredients Equipment Method Notes

Ingredients

  

For the Cookie Crust

• 24 Oreo Thins
• 3 Tablespoons unsalted butter, melted 42g
• 1 pinch Kosher salt

For the Cheesecake Filling

• 2 Tablespoons unsalted butter, softened 28g
• 2/3 cup sugar 132g
• 16 ounces full-fat cream cheese, softened 454g
• 2/3 cup full-fat sour cream 152g
• 1 Tablespoon vanilla extract
• 2 eggs, room temperature
• 1/2 cup chopped Oreos 60g

For Serving (Optional)

• as needed Whipped cream
• as needed Mini Oreos

Equipment

• Mini cheesecake pan or standard muffin tin
• Food Processor
• Electric mixer or Stand mixer
• Cookie scoop

Method

 

Part 1: Make the Crust and Filling

1. Preheat oven to 325°F. Line a cupcake pan with paper liners. Pulse Oreo Thins in a food processor, then mix with melted butter and salt. Press about 1.5 Tbsp of the mixture into the bottom of each liner. Bake for 5-6 minutes and let cool.
2. Place an oven-safe pan filled with a few inches of water on the bottom rack of the oven to create a steam bath.
3. In a large bowl, beat softened butter and sugar until sandy. Add softened cream cheese and beat until light and fluffy. Mix in sour cream and vanilla. Add room temperature eggs and beat on low just until combined. Gently fold in the chopped Oreos.

Part 2: Bake and Chill

1. Evenly divide the filling between the cooled crusts. Place the pan on the middle rack of the oven (above the water pan) and bake for 15-16 minutes, until the edges are set and the centers are still slightly jiggly.
2. Turn off the oven and crack the oven door. Let the mini cheesecakes cool in the oven for 30-60 minutes to prevent cracking.
3. Cover the pan and refrigerate for 2-3 hours, or until the filling is completely set.
4. Top each chilled cheesecake with a dollop of whipped cream and a mini Oreo, if desired, before serving.

Notes

Room Temperature Ingredients: For a perfectly smooth, lump-free cheesecake filling, ensure your cream cheese, butter, sour cream, and eggs are all at room temperature.

Don’t Overbake: The key to a creamy cheesecake is to pull it from the oven when the center is still slightly jiggly like Jell-O. It will set up completely as it cools.

The Slow Cool is Key: Do not skip the step of cooling the cheesecakes in the turned-off oven with the door cracked. This gradual temperature change is the secret to preventing cracks.

Save