Dessert

Mini Oreo Cheesecake Recipe

ByElena Hart July 11, 2026July 11, 2026

Introduction

These Mini Oreo Cheesecakes are bite-sized delights combining creamy cheesecake with crunchy Oreo cookies. Perfect for parties or a sweet treat, they’re easy to make and beautifully decorated with whipped cream and mini Oreos.

The image shows a white plate filled with eight mini cheesecakes arranged closely together. Each cheesecake has three layers: a dark chocolate cookie crumb base, a creamy pale yellow cheesecake middle with small dark cookie bits inside, and a fluffy white whipped cream top. On each whipped cream peak, a whole dark chocolate cookie is placed standing up, and some cookie crumbs are sprinkled generously over the cream and plate. In the background, there is a white bowl full of dark chocolate cookies and a white jug, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

18 Oreo cookies
16 ounces cream cheese, softened (two 8-ounce packages)

⅔ cup granulated sugar
1 teaspoon vanilla extract

½ cup sour cream
2 eggs

6 standard Oreo cookies, finely chopped
2 cups heavy whipping cream
6 tablespoons powdered sugar

18 mini Oreos, for decorating (or Oreo crumbs, if desired)

Instructions

Step 1: Preheat the oven to 325°F.
Step 2: Line standard muffin tins with cupcake liners and place one Oreo cookie at the bottom of each liner.

Step 3: In a large mixing bowl, beat the cream cheese until smooth and fluffy.
Step 4: Add the sugar and vanilla extract, then beat until fully combined.
Step 5: Beat in the sour cream.

Step 6: Add eggs one at a time, stirring by hand until just combined.
Step 7: Fold in the finely chopped Oreos gently.
Step 8: Scoop the cheesecake mixture over the Oreo cookies in the liners, filling each almost to the top.

Step 9: Bake for 20 minutes until the cheesecakes are set and dry to the touch on top.
Step 10: Let the cheesecakes cool to room temperature (about 30 minutes), then refrigerate for 1 to 2 hours to chill.
Step 11: To make the whipped cream, whip the heavy cream until soft peaks form, then add powdered sugar and continue whipping until stiff peaks form.

Step 12: Pipe the whipped cream onto the chilled cheesecakes and garnish with mini Oreos or Oreo crumbs.

Tips & Variations

For extra flavor, chill the cream cheese overnight before whipping.
Use chocolate sandwich cookies other than Oreos for a different twist.

If you don’t have a piping bag, spread whipped cream with a spoon or knife.
Add a teaspoon of espresso powder to the batter for a mocha flavor.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Avoid freezing as the texture may change. For best results, add whipped cream just before serving.

How to Serve

A close-up view of several small cheesecakes arranged closely on a white plate with a subtle brown rim, all set on a white marbled surface. Each cheesecake has three visible layers: a bottom crust layer with a light beige crumbly texture; a thick middle layer of creamy white cheesecake with small cookie pieces embedded; and a top swirl of smooth white whipped cream. On the whipped cream, there is a half chocolate sandwich cookie placed on each cheesecake, with small dark cookie crumbs sprinkled all over the whipped cream and plate for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they can be prepared and baked a day ahead and refrigerated until serving. Just add the whipped cream and decorations shortly before serving for the freshest look.