Mini Oreo Cheesecake Recipe (Quick and Easy)

This Mini Oreo Cheesecake recipe is my go-to dessert when I want to impress my guests. The delicious Oreo cookie crust and creamy chocolate cheesecake filling, topped with tasty soft cream and garnished with your favorite berries, make them a perfect treat for any occasion.

These mini Oreo cheesecake bites are a guaranteed hit at any gathering. The cookies and cream flavor, combined with their adorable size, make them irresistible, and I find both kids and adults can't stop at just one!

If you're a fan of these mini cheesecakes, you'll also love my recipes for mini strawberry cheesecakes and mini blueberry cheesecakes. And for those times when you're short on time, my no-bake strawberry cheesecake parfaits are a quick and equally delicious alternative.

Why You’ll Love This Recipe

• Quick and Easy: This mini Oreo cheesecake recipe is a cinch to make. With a few simple steps, you'll have a delicious dessert ready in less than 30 minutes!
• Classic Flavors: Who can resist the timeless combination of chocolate and vanilla? These mini Oreo cheesecake bites offer that classic, irresistible flavor.
• Crowd Pleaser: Whether you're hosting a party or a family gathering, these mini Oreo cheesecakes are sure to please the crowd.
• Comfort Food: There's something incredibly comforting about the creamy, chocolatey flavor of these Oreo cheesecakes. They're the perfect treat to lift your spirits.

Key Ingredients

All you need are some simple pantry staple ingredients to make this mini Oreo cheesecake recipe at home. Let's look at them in more detail:

For a full list of ingredients and quantities, please check the recipe card at the end of this post.

• Oreo Cookies: Oreo cookie crumbs will form the base of our mini Oreo cheesecakes, providing a delicious chocolate crunch in every bite. 
• Cream Cheese: Room temperature cream cheese is the key to our creamy cheesecake filling. It will give our mini Oreo cheesecakes a rich, smooth texture that melts in your mouth.
• Cocoa Powder: For that rich chocolate flavor. This, combined with the Oreo cookies, will give our mini Oreo cheesecake cupcakes their irresistible chocolatey taste.
• Vanilla Extract: This will enhance the flavor of our cheesecake batter, giving it a subtle, sweet undertone.

• Heavy Cream: We'll use this to make a light, fluffy whipped cream topping for our cheesecake bites. It will provide a nice contrast to the rich, creamy cheesecake filling.

How to Make Mini Oreo Cheesecake

Making these incredible mini Oreo cheesecakes is easier than you think. Here's how to make them at home step by step:

Prepare Mini Oreo Cheesecake Base

To begin, preheat your oven to 325 F. In a mixing bowl, combine granulated sugar and cocoa powder, and stir well to mix. Set this aside for now.

Crush your whole Oreo cookies into fine crumbs using a food processor. You can add melted butter to this mixture, but it's optional – I often omit it as the crust holds up well on its own.

Next, line your muffin tins with paper liners. Fill each liner with 1 ½ tbsp. of Oreo crumbs, then press the crumbs down firmly using the back of the measuring spoon. Set these aside for the moment.

Make the Cream Cheese Filling

In a mixing bowl, beat the cream cheese until it's smooth in texture. Be sure to scrape the cream cheese down the sides of the bowl using a silicone spatula.

Add the sugar and cocoa powder mixture to the cream cheese and beat for a couple of minutes, or until it's well combined. Scrape the sides and bottom of the bowl to ensure all the ingredients are fully incorporated, then beat the mixture for another minute or so.

Reduce the mixing speed to low and add the sea salt, vanilla extract, and one egg at a time.

Increase the speed to medium-high and beat the mixture for a couple of minutes. Again, scrape the sides and bottom of the bowl and beat for another minute to ensure a smooth, consistent batter.

Bake the Mini Oreo Cheesecakes

Divide the cream cheese batter evenly between your muffin tins. Bake in your preheated oven for 15 – 18 minutes.

Carefully remove the cheesecakes from the oven to prevent any shaking, and let them cool in the pan. Once they've cooled, remove the cheesecakes from the pan and let them cool completely before adding the toppings.

For the cream, combine sugar and heavy cream and beat until it thickens. Fill a 16” decorating bag with a 1M Wilton tip and pipe the cream on top of each cheesecake.

Place the fruit of your choice on top of the cream. I recommend refrigerating the cheesecakes for 4 hours before serving. 

However, if you prefer a softer cheesecake, you can remove them from the fridge 30 minutes before serving. Enjoy your delicious mini Oreo cheesecakes!

Tips for Making the Best Mini Oreo Cheesecake

• Choose the right Oreos: For this mini Oreo cheesecake recipe, you can use any flavor of Oreo cookies you like. However, for a classic Oreo cheesecake flavor, stick to the original Oreo cookies.
• Properly line your muffin pan: Make sure to line your muffin pan with foil cupcake liners. This will make it easier to remove the mini Oreo cheesecakes once they are baked and cooled.
• Monitor the baking time: Bake your mini Oreo cheesecakes for 15-18 minutes, or until they are set. Be careful not to overbake them, as this can cause the cheesecakes to sink in the middle.
• Top with whipped cream and berries: Before serving, top your mini Oreo cheesecakes with a dollop of whipped cream and a fresh raspberry. This adds a refreshing contrast to the rich cheesecake flavor.

Serving Suggestions

• Looking for a sweet and tangy twist? Drizzle your mini Oreo cheesecake with a raspberry coulis before serving. The tartness of the raspberries pairs perfectly with the rich, creamy cheesecake and chocolatey Oreo crust.
• For those who love a bit of crunch, try adding some crushed Oreo cookies on top of your mini Oreo cheesecake cupcakes. The extra Oreo crumbs add a satisfying crunch to every bite.
• If you're a fan of classic flavors, you can't go wrong with a simple topping of whipped cream and a whole fresh raspberry. The lightness of the cream compliments the rich cheesecake, while the raspberry adds a refreshing touch.
• For a decadent treat, drizzle your mini Oreo cheesecake with hot fudge or chocolate sauce. The smooth, rich chocolate enhances the flavor of the Oreo cookies and creamy cheesecake filling.

Recipe Variation Ideas

This delicious mini Oreo cheesecake recipe is absolutely perfect as is, but if you're looking to change things up, here are a few variation ideas you can try:

• Double Chocolate: For all the chocolate lovers out there, this variation is a must-try. Simply replace the regular Oreo cookies with chocolate cream-filled Oreos for the crust, and top the mini Oreo cheesecakes with a drizzle of hot fudge. This variation enhances the rich, chocolatey flavor of the cheesecake.
• Cookie Dough: If you're a fan of cookie dough, this variation is a must-try. Add a handful of mini chocolate chips to the cheesecake batter and use chocolate chip cookies for the crust. This variation gives the mini Oreo cheesecakes a deliciously sweet and cookie dough-like flavor.
• Strawberry: For a fruity twist, try adding a layer of fresh strawberry compote on top of the Oreo cookie crust before adding the cheesecake batter. This variation provides a refreshing contrast to the rich and creamy cheesecake.

Frequently Asked Questions

How to Store Leftovers

• Refrigerate: After enjoying these delectable mini Oreo cheesecakes, you can store any leftovers in the refrigerator. Simply place them in an airtight container and pop them in the fridge. They will stay fresh for up to 5 days.
• Freeze: They also freeze beautifully. Place the mini Oreo cheesecakes in a freezer-safe container or wrap them tightly with freezer wrap. They can be stored in the freezer for up to 2 months.
• Thawing: When you're ready to enjoy your frozen mini cheesecakes, just transfer them to the refrigerator and let them thaw overnight. Unfortunately, these cheesecakes don't respond well to quick-thawing methods, as the texture of the creamy cheesecake filling can become a bit watery.

Similar Recipes You'll Love

• The Easiest Blueberry Cheesecake (Individual Mini Desserts!)
• The Easiest Mini Strawberry Cheesecakes (Perfect Every Time)
• The Best Ever Cherry Cheesecake (Easy to Make!)

See all cheesecake recipes.

Recipe Card

Mini Oreo Cheesecake Recipe (Quick and Easy)

Valya's Taste of Home

This Mini Oreo Cheesecake recipe features an Oreo cookie crust and creamy chocolate cheesecake filling garnished with your favorite berries.

4.60 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

4 hours hrs

Total Time 4 hours hrs 28 minutes mins

Course Dessert

Cuisine Italian

Servings 24

Ingredients

  

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For the Cheesecake Base and Batter

• ▢ 24 - Oreo cookies
• ▢ 2 tbsp. – melted unsalted butter
• ▢ 3 - 8 oz. – softened cream cheese
• ▢ ½ cup – organic sugar
• ▢ ½ cup – cocoa powder
• ▢ ⅛ tsp. – sea salt
• ▢ 1 tsp. – vanilla extract
• ▢ 3 – extra-large eggs (or 4 large)
• ▢ 24 – foil cupcake liners

For the Cheesecake Cream Topping

• ▢ 1 cup – cold heavy cream
• ▢ 2 tbsp. – organic sugar (or powdered sugar)
• ▢ Raspberries and mint leaves for decor

Read More

Instructions

 

Prepare Mini Oreo Cheesecake Base

• ▢
  To begin, preheat your oven to 325 F. In a mixing bowl, combine granulated sugar and cocoa powder, and stir well to mix. Set this aside for now.
• ▢
  Crush your whole Oreo cookies into fine crumbs using a food processor. You can add melted butter to this mixture, but it's optional – I often omit it as the crust holds up well on its own.
• ▢
  Next, line your muffin tins with paper liners. Fill each liner with 1 ½ tbsp. of Oreo crumbs, then press the crumbs down firmly using the back of the measuring spoon. Set these aside for the moment.

Make the Cream Cheese Filling

• ▢
  In a mixing bowl, beat the cream cheese until it's smooth in texture. Be sure to scrape the cream cheese down the sides of the bowl using a silicone spatula.
• ▢
  Add the sugar and cocoa powder mixture to the cream cheese and beat for a couple of minutes, or until it's well combined. Scrape the sides and bottom of the bowl to ensure all the ingredients are fully incorporated, then beat the mixture for another minute or so.
• ▢
  Reduce the mixing speed to low and add the sea salt, vanilla extract, and one egg at a time.
• ▢
  Increase the speed to medium-high and beat the mixture for a couple of minutes. Again, scrape the sides and bottom of the bowl and beat for another minute to ensure a smooth, consistent batter.

Bake the Mini Oreo Cheesecakes

• ▢
  Divide the cream cheese batter evenly between your muffin tins. Bake in your preheated oven for 15 – 18 minutes.
• ▢
  Carefully remove the cheesecakes from the oven to prevent any shaking, and let them cool in the pan. Once they've cooled, remove the cheesecakes from the pan and let them cool completely before adding the toppings.
• ▢
  For the cream, combine sugar and heavy cream and beat until it thickens. Fill a 16” decorating bag with a 1M Wilton tip and pipe the cream on top of each cheesecake.
• ▢
  Place the fruit of your choice on top of the cream. I recommend refrigerating the cheesecakes for 4 hours before serving.
• ▢
  However, if you prefer a softer cheesecake, you can remove them from the fridge 30 minutes before serving. Enjoy your delicious mini Oreo cheesecakes!

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