I adore these Mini Oreo Cheesecakes—they’re creamy, bite-size treats featuring a chocolate Oreo crust, rich cheesecake filling, and optionally topped with an extra Oreo half. They’re elegant yet easy, perfect for parties or a sweet snack.

Mini Oreo Cheesecakes

Why You’ll Love This Recipe

I love how these mini cheesecakes deliver all the indulgence of a full-size version in a cute, portable form. Baking in a muffin tin makes them foolproof, and the Oreo crust adds crunch that complements the silky cheesecake. They’re my go-to when I want something impressive but effortless.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Oreo cookies (crushed, for crust)
Butter (melted, to bind the crust)
Cream cheese (room temperature)
Granulated sugar
Egg
Vanilla extract
Optional garnish: mini Oreo halves or crumbs

Directions

Prep the crust: I combine crushed Oreos with melted butter, then press a tablespoon of the mixture into each lined muffin cup.
Mix the cheesecake filling: I beat cream cheese and sugar until smooth, then mix in egg and vanilla just until combined.
Bake: I pour the filling onto the crusts, bake at around 325 °F (163 °C) for about 18–20 minutes until the edges set but centers still quiver slightly. I turn off the oven, leave the door ajar, and let them cool inside for about an hour to prevent cracking.
Cool & chill: I chill the mini cheesecakes in the refrigerator for at least 2 hours—or better yet, overnight—until fully set.
Garnish & serve: Before serving, I top each mini cheesecake with half an Oreo or sprinkle extra crumbs.

Servings and timing

Prep time: ~15 minutes
Bake time: ~20 minutes
Cool time: ~1 hour in oven + 2 hours chilling
Total time: ~3½ hours (mostly resting time)
Yields: 12 mini cheesecakes (using a standard 12-cup muffin tin)

Variations

Crust swap: I swap Oreos for chocolate graham crackers or gluten-free cookies for a different base.
Flavor twist: I stir in a swirl of peanut butter, Nutella, or caramel into the filling before baking.
Topping ideas: I top with crushed mint Oreos, chocolate shavings, or a drizzle of cookie butter.
Mini size: I make them even smaller using a mini-muffin tin—perfect bite-sized desserts.

storage/reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 5 days. I don’t reheat them—just serve chilled for the best creamy texture. They also freeze beautifully; I pop them in the freezer, then thaw for 30 minutes before serving.

FAQs

Can I use low-fat cream cheese?

I’ve used it with success—cheesecakes still turn out creamy, though slightly less rich.

Do I need to chill after baking?

Yes! Cooling in the oven prevents cracks, and chilling in the fridge ensures they set properly without wobble.

Can I bake them in a silicone mold?

Absolutely—I’ve tried it. I still line molds with paper liners for easier removal and cleanup.

How do I prevent cracking?

I don’t overmix the batter, cool them gradually in the oven with the door ajar, and chill fully before removing.

Can I make them gluten-free?

Definitely—just use gluten-free Oreos or your favorite gluten-free cookie for the crust.

Conclusion

These Mini Oreo Cheesecakes are one of my favorite easy-yet-elegant desserts. They’re perfect for when I want to impress without fuss—great for gatherings, potlucks, or whenever the cheesecake craving hits. I hope they delight as much as they do for me!