Introduction
If you’re a fan of Oreos and cheesecake (and who isn’t?), then Mini Oreo Cheesecakes with Cream Filling are the ultimate treat. These adorable, bite-sized desserts combine everything we love about classic cheesecake with the crunch of Oreo cookies and the convenience of a handheld portion.
Each cheesecake has a whole Oreo as its base, a luscious cream cheese filling studded with crushed Oreos, and a whipped cream topping for extra indulgence. They’re baked in muffin tins, so no need for a water bath or springform pan.
Perfect for parties, birthdays, holidays, or just because, these mini cheesecakes are fun to make, visually impressive, and completely irresistible.
Why I Love This Recipe
I love this recipe because it’s simple yet decadent. Instead of the effort of a full cheesecake, these minis come together quickly with less fuss, yet still deliver that rich, creamy cheesecake flavor.
They’re also perfectly portioned—no messy slicing or worrying about cracked cheesecakes. Plus, the Oreo cookie crust eliminates the need to press crumbs into pans, making this recipe even easier.
And let’s not forget: the combination of smooth cream filling, crunchy Oreos, and fluffy whipped cream topping is absolutely addictive.
Why It’s a Must-Try Dish
- Beginner-friendly: No complicated steps or equipment needed.
- Portable: Perfect for lunchboxes, potlucks, or dessert tables.
- Crowd-pleasing: Loved by both kids and adults.
- Customizable: Easy to swap toppings or flavor variations.
- Quick bake & chill time: Much faster than a full cheesecake.
These little cheesecakes are proof that desserts don’t have to be fussy to be fabulous.
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Baking Time: 20 minutes
- Chilling Time: 2 hours
- Total Time: ~2 hours 40 minutes
Servings and Calories
- Servings: 12 mini cheesecakes
- Calories per serving: ~260–280 kcal
Course and Cuisine
- Course: Dessert
- Cuisine: American
Ingredients
For the Cheesecake Base
- 12 whole Oreo cookies (for crust)
For the Cheesecake Filling
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 8 Oreo cookies, crushed
For the Cream Topping
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Mini Oreos or Oreo crumbs (for garnish)
Step-by-Step Preparation Method
Step 1: Prepare the Pan
- Preheat oven to 325°F (160°C).
- Line a standard 12-cup muffin tin with cupcake liners.
- Place 1 whole Oreo cookie at the bottom of each liner (this will be the crust).
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese with sugar until smooth and fluffy.
- Add sour cream, eggs, and vanilla extract, mixing until combined (do not overmix).
- Gently fold in crushed Oreos.
Step 3: Fill and Bake
- Divide the cheesecake batter evenly among the liners, filling about ¾ full.
- Bake for 18–20 minutes, or until centers are set but slightly jiggly.
- Remove from oven and cool in the pan for 15 minutes, then transfer to a wire rack.
- Refrigerate for at least 2 hours to firm up.
Step 4: Make the Cream Topping
- In a chilled mixing bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe or dollop whipped cream on top of each chilled cheesecake.
- Garnish with mini Oreos or Oreo crumbs.
How to Serve
- Serve chilled, straight from the fridge.
- Add fresh berries for a fruity twist.
- Perfect as a party dessert or as an afternoon treat with coffee or milk.
Recipe Tips
- Use room temperature cream cheese and eggs for a smooth filling.
- Don’t overbake—the cheesecakes will continue to set as they cool.
- Refrigerate for at least 2 hours before adding whipped cream.
- Use a piping bag with a star tip for a bakery-style topping.
Variations
- Mint Oreo Cheesecakes – Use mint Oreos and add a drop of peppermint extract to the filling.
- Peanut Butter Oreo Cheesecakes – Add 2 tbsp peanut butter to the filling and garnish with peanut butter drizzle.
- Double Chocolate Version – Mix in melted chocolate with the cream cheese filling.
- Strawberry Oreo Cheesecakes – Top with strawberry sauce and garnish with a fresh strawberry slice.
- Mini No-Bake Oreo Cheesecakes – Skip baking by using a no-bake cheesecake filling with whipped cream and cream cheese.
Freezing and Storage
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze (without whipped cream topping) for up to 2 months. Thaw overnight in the refrigerator before topping and serving.
Special Equipment Needed
- Standard 12-cup muffin tin
- Cupcake liners
- Electric mixer (hand or stand)
- Mixing bowls
- Piping bag (optional, for whipped cream topping)
Conclusion
Mini Oreo Cheesecakes with Cream Filling are the perfect marriage of creamy cheesecake and crunchy Oreo cookies, wrapped up in a fun, portable size. They’re easy to make, crowd-pleasing, and endlessly customizable. Whether you serve them at a party or keep a stash in your fridge for late-night cravings, these little cheesecakes will always bring a smile.
Mini Oreo Cheesecakes with Cream Filling
Description
If you’re a fan of Oreos and cheesecake (and who isn’t?), then Mini Oreo Cheesecakes with Cream Filling are the ultimate treat.
Ingredients
For the Cheesecake Base
For the Cheesecake Filling
For the Cream Topping
Instructions
-
Step 1: Prepare the Pan: Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with cupcake liners. Place 1 whole Oreo cookie at the bottom of each liner (this will be the crust).
-
Step 2: Make the Cheesecake Filling: In a large bowl, beat cream cheese with sugar until smooth and fluffy. Add sour cream, eggs, and vanilla extract, mixing until combined (do not overmix). Gently fold in crushed Oreos.
-
Step 3: Fill and Bake: Divide the cheesecake batter evenly among the liners, filling about ¾ full. Bake for 18–20 minutes, or until centers are set but slightly jiggly. Remove from oven and cool in the pan for 15 minutes, then transfer to a wire rack. Refrigerate for at least 2 hours to firm up.
-
Step 4: Make the Cream Topping: In a chilled mixing bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe or dollop whipped cream on top of each chilled cheesecake. Garnish with mini Oreos or Oreo crumbs.
