Mini Oreo Cheesecake
A Mini Oreo Cheesecake is creamy, easy, and delightful. Each one has a full Oreo as the crust! These mini cheesecakes are always a crowd pleasing dessert.
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COOKIES AND CREAM CHEESECAKE
Someone needs to send the memo to Florida that fall is officially here. My sons had back-to-back soccer and baseball games on Saturday and I about had heat stroke sitting in the sun chasing around my other kids.
But fall baking gets me in the mood no matter what the temperature is. I have an unwritten rule for myself that I don’t start baking pumpkin recipes until October 1st since I tend to burn myself out on them.
I’m not really good at that moderation thing. So don’t worry, the pumpkin recipes will be coming soon.
Until then, enjoy these mini Cookies and Cream Cheesecakes (and check out these Cookies and Cream Brownies). There were perfectly creamy with chunks of Oreos throughout. They only have a few ingredients which I like especially when my boys are helping me in the kitchen.
I dare you to eat just one!
HOW TO MAKE THESE
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Preheat oven to 350° F. Line standard muffin pans with liners (30 liners). Place 1 whole cookie in the bottom of each liner.
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Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
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Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
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Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 18-22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
OTHER CHEESECAKE RECIPES:
- Caramel Apple Cheesecake
- Mini Chocolate Cheesecake
- Mini Caramel Apple Cheesecakes
- Turtle Cheesecake
- Sopapilla Cheesecake
Cookies and Cream Cheesecakes
Ingredients
- 42 Oreos, 30 left whole and 12 coarsely chopped
- 2 pounds cream cheese, softened, (32 ounces)
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 1 cup sour cream
- pinch of salt
Instructions
- Preheat oven to 350° F. Line standard muffin pans with liners (30 liners). Place 1 whole cookie in the bottom of each liner.
- Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
- Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
- Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 18-22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
Going to try it
Can you make this into a regular cake instead of cupcakes??
I haven’t tried it so I can’t be sure!
Thank you!! I just won my office baking contest with this recipe!!!! I used double stuff Oreos for the bottom. So delicious.
Hi there. These look amazing. Could you please convert your measurements to grams instead of pounds/ ounces as we do not use those measurements in South Africa and would not want to get them wrong. Would my oven be set at 140 degrees celcius as well? Thanks.
Im guessing a 12 cupcake pan? Thanks!
It makes 30 cheesecakes give or take.
Hi, can these be frozen?
Yes they can!
Really want to make these.. has anyone used a convection oven? Do we adjust temp and time? TIA, I’m not great in the kitchen but would love to surprise my kids with these!
Is the temperature really 275 degrees? that just seems like an odd temp to me.
oops…..just read through other comments….got it….sorry~
Hello! Just one question, why do you say to leave them in the tin until served? Will they fall apart otherwise? Would keeping them in a container in the fridge until they’re served be okay too? Just wondering, thanks!!
Yes, that would totally work too!! You don’t have to worry about keeping it in the tin.
Anyone have a calorie count for one of these? I’m logging my food intake. Thanks.
Yes! They are 250 calories per cheesecake.
Great recipe
I’ve made these so many times! all my friends love them they are amazing!
This was awesome. Made it with a lot of substitutes due to lack of ingredients and still turned out amazingly delicious
I think there’s a typo in your recipe… 275 F for 22 minutes doesn’t make sense.
Not a typo. Slow and low is the key to a moist cheesecake.
I should have cut the recipe in half – lol!! But I am LOVING how simple these little guys are 🙂 I can’t wait to try them in a few hours when they’re done in the fridge – thanks for posting!
I tried them.
One word: A M A Z I N G ! ! !
A friend told me it was the best sweet he had ever tried!
Thank you!
Yay! Score for you.
I made them, and yes, they are awesome! I must have used too-small muffin cups, because I had a ton of leftover cheesecake batter. I ended up just making cups without an oreo bottom, LOL – I didn’t know what else to do with it all! Excellent recipe! Thanks for sharing 🙂
Hmmm. That’s weird. Glad you liked them though!
I want to make these for my boyfriend’s sister’s son for his 1st birthday party this Sunday. If I make these tonight will they be okay for Sunday if I keep them in the refrigerator? (how long will they stay good?)
These stay good for a couple of days so you should be fine!
I made these today using gluten free cookies. I do not like the crumbs so I left them out. This is excellent. Thanks for sharing the recipe and instructions.
Do you cook with cream and then refrigerate?
Yes, bake them and then refrigerate.
This is by far the best cheesecake recipe I have ever tried! They came out so good! My friends and family have said that it’s better than Junior’s and Cheesecake Factory! Definitely will bake again!
Great recipe. I made them and it turned out really well.
Made these with my kids today & think it’s safe to say they are a new family favourite! Absolutely delicious!
I was hoping to make this recipe today but I have no cupcake wrappers. Do you think it’s possible to make this in a 9×13 and just make it as one large cheesecake.. Any ideas on adjusting times/temps?
Eeh. I have no idea. For most cheesecakes in a 9×13 I bake them at 350 degrees for about 45 minutes.
How many calories per serving? I used low fat oreos, low fat cream cheese, skim milk, & fatfree sour cream.
Bobbie,
I’m not sure how many calories per serving. There’s a free recipe analysis here that you can use: http://caloriecount.about.com/cc/recipe_analysis.php
Hi there, I was wondering if you used standard muffin tin or the mini ones? Your oreo cheesecake looks like the mini ones. If not, I was planning to make it smaller so it is easier to eat in one bite. Do you know if the regular size oreos would fit in the small muffin liners and should I bake it half the amount of time since they are smaller?
Thanks!
I used a standard muffin tin. I don’t think the regular oreos would fit in the small muffin liners. You should definitely bake them for less time if they are smaller although I can’t be sure if it’s exactly half.
Silly question – When you say transfer to a wire rack, do you mean the whole pan? Or each cupcake individually? Thanks.
Never mind: “Remove from tins just before serving.” Sorry about that! 😛
my oven is fan assisted, do I still need to preheat my oven to 275?
I’m not sure what fan assisted means? I would still preheat it.
I made this recipe today…AWESOME!
Is the tempratur of 275 in Fahrenheit oder Celsius. 275 in Celsius is more than my oven has in tempratur.
Thanks for your reply
Julia from Germany
275°F es 135° Celsius
Thanks for this recipe using regular muffin tins. A moment ago I was at a “competitors” site, for a similar recipe, and she required you to use a mini cheesecake pan, which is around $25 at Amazon. Alton Brown would not approve…
Just took these babies out of the oven. No issues so far….cooked mine an extra 5 min. Can’t wait until they are refrigerated and ready to eat!
hey how many people would this serve??
It makes 30 cheesecakes.
Do these freeze well? I want to try and make them ahead of time for my sister’s bridal shower
I’ve never tried freezing them but cheesecakes usually freeze great.
Jen, did you freeze these? If so, how did they turn out and how did you freeze them? I’m thinking of freezing some but don’t want to ruin them.
I apologize in advance for this dumb question, but….. what do you mean until filling is “set?” This is my first try at making anything in the cheesecake family and I am afraid to take them out too early. Any other descriptive information would be appreciated. :o)
Just make sure that the center isn’t jiggly and that it doesn’t look wet. If you touched the top it shouldn’t leave anything on your finger. And not a dumb question at all.
I thought these were easy to make and delicious. I did divide recipe in half to make 15. The temperature for baking was written as 275 for 22 minutes. I needed to keep these in much longer. I realize every oven is different. I do have a Dacor oven which also allows for convection.
Wondering if there was a typo on cooking temp in the recipe. Maybe I should up the temp and cooking time. Or use convection setting? Or maybe place a baking sheet under the cupcake tray?
Any suggestions before I make again….
@Neena,
No typo! The temperature should be 275 degrees. Every oven is different so maybe you should up the temp for yours…
Can these be frozen?
Tamarah,
I haven’t ever froze these but I’m sure it can be done.
Yes! We had issues with ours coming out of the paper wrappers. We went on vacation and stuck the leftovers in the freezer. They came out nicely after we froze them.
Can you use this same recipe but use a vanilla cream cookie and pumpkin flavoring for the cheesecakes? I’ve tried this Oreo recipe and LOVE it!!! Wanted to try and change it up a bit for Thanksgiving. I was thinking of using Paula Dean’s Pumpkin cheesecake recipe but making them minis like you did with the Oreo cheesecakes. Thoughts?
I think that sounds like it would be great!
Lovely! Making them as we speak!
Is the temperature for the oven degrees farienheit or celcius?
Farenheit.
I needed closer to 30 minutes and my oven usually runs on the hot side. Great recipe though!!
@Miranda,
I cut the recipe in half and made only 15 cheesecakes so if want to make 30 just make the whole recipe. Happy Birthday!
So I’m wanting to make these for my birthday! You said you did half the recipe to do them in the cupcake things. So would I cut the recipe in half still if I do want to make like 30 in the cupcake tins??
I made these today and they were AMAZING!!! I crushed some extra oreos and sprinkled them on top and I also added a bit of almond extract. Thanks for the great recipe!
@Anonymous,
No, the complete baking time is 22 minutes.
Best ever and so easy.
Is the entire baking time 22 minutes or is that the half way point that you turn them?
Hi! I just made them for my office pot luck and they went great! I had no issues with the baking process. Just eat them fast because they get messy when the cheesecake softens. 😀
These are GREAT!
I made these but I had a hard time making them full fat and full size.
Instead, I used 1/3 less fat Cream Cheese, 0% Chobani greek yogurt (instead of sour cream), and I used mini Oreos and I put them in mini cupcake tins with mini cupcake papers. So now they are bite size and still really creamy and decadent!
I only used 1/4th of the ingredients as I didn’t need a billion of them and it made 2 1/2 dozen.
Great recipe!
@Olfat Sakr,
Really? I haven’t had anyone else have that happen to them…shoot! My batter is pretty thick so the Oreo stays down. Is your batter thick?
After putting in the batter, the oreo at the bottom floats. Any advice on how to avoid this?
Those were DIVINE!!! I have been craving cheesecake for a LONG time now and those hit the spot, plus super easy to make! Win win!
@Ashley,
I’ve actually made these pink for breast cancer awareness month and they were cute!
This might make these for Easter? Would they look good if I added red food coloring to make them pink??
does anyone know how long these will keep? I am planning on making them for a party and wanted to see if i could prepare them a little ahead of time. thanks!
@Unknown,
The base should not be burnt. Make sure your oven rack is in the middle and even reduce the baking time if needed but I have never had this problem with these. Good luck!
I always come to you for dessert recipes and this didn’t disappoint! I made it tonight for my Husband’s birthday and they are so good!
I made these today but I found the base burnt a bit any tips how to stop that it kind of ruined the taste
I made these this year and they were a huge success 😉
I made these for thanksgiving and they turned out DELICIOUS!! So so good. And now I am 5 pounds heavier 🙂
I made these last Saturday for a big family party! Awesome recipe! LOVE IT!
I’ve made these before and the whole oreo at the bottom could not be more of a crowd pleaser 🙂
I can’t wait to make these…thanks for making deliciousness like this totally attainable!
Oh – My – Goodness.. looks amazing!!!!!!!
I need these in my life. For real.
The cakes look and sound delicious. There is a Strawberry Ice Cream Cheesecake by Christ Cakes out and they are awesome. again looks great. Thanks.
http://www.citysidemusicministries.com/christ_cakes
These look really good…thanks for the recipe, can’t wait to try them!!
@Ang,
Sorry you were let down. I actually loved these and didn’t even notice the sour cream in them.
These look amazing and I bet the cheesecake blends wonderfully right into that Oreo. What a great idea!
Holy Cow…these look so good! May have to make these for my birthday! 🙂
this looks so good!
DEFINITELY Making these this week!
I made these too after seeing them on Pinterest – I was a bit let down. I felt they had too much sour cream in them, tasted more like sour cream than cheese cake. They are easy though!
I wish I could eat these! So amazingly yummy looking. Mmmm. I utterly dislike being lactose intolerant!
LOVE this! I’m pinning and stumbling, and hopefully MAKING ASAP!
aaaaaa, I want one NOW!! yum, they look scrumptious!!
YUM! What could be better than oreo and cheesecake together!
I need to pace myself on the pumpkin, good idea to wait til Oct. 1st.
awww, what to say ! they look heavenly and I am sure taste so!
i am short of liners so have to wait ,so hard …
These look so yummy. What a fun idea. We love Oreo’s at our house, so I’m going to have to give these a try. Yum!
UGH! If you keep posting stuff like these, when am I ever going to be able to start my diet?!?!
I am in love. These are perfectly adorable, and definitely easy for me to whip up when I have a cheesecake craving…not that that’s a frequent occurrence…
And that’s a wonderful photo!
These are so pretty! I made something similar recently, so easy and good! Great recipe! Hope fall comes to you soon!
These are so cute! I bet they taste amazing too
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