Creamy, chocolatey, and perfectly portioned, these Mini Oreo Cheesecakes are the ultimate bite-sized treat! Each one starts with a rich Oreo cookie crust, filled with smooth and fluffy cheesecake swirled with crushed Oreos, then topped with silky (optional but not optional ganache) and a cloud of Oreo whipped cream. Whether you’re hosting a party, celebrating a special occasion, or simply craving something sweet, these mini cheesecakes are guaranteed to steal the show. Easy to make and even easier to love, they bring all the indulgence of a full cheesecake in a fun, bite-sized treat.
Single Serving Mini Oreo Cheesecakes
The only thing better than my classic Oreo cheesecake recipe? Oreo mini cheesecakes, of course! Complete with an Oreo pie crust, they’re indulgent, creamy, and perfectly portioned so everyone gets their own little treat. Because, let’s be honest. Nobody actually likes to share!
Each bite is filled with crunchy cookie bits, silky smooth cheesecake, and an optional drizzle of rich chocolate ganache that makes them downright irresistible. Whether you’re baking for a holiday, a birthday, or just want to treat yourself, these single-serving Oreo cheesecakes are easy to make, look impressive, and taste even better than anything you’d grab from a bakery. Plus, they come together with a lot less fuss than a traditional cheesecake. Trust me, one bite and you’ll be hooked!
More Delicious Cheesecake Recipes
- Birthday Cake Cheesecake
- Key Lime Cheesecake
- Lemon Blueberry Cheesecake
- Brown Butter Sweet Potato Cheesecake
- Easy Pumpkin Cheesecake
Ingredients You’ll Need
Cream Cheese Filling
Cream Cheese: A must in every cheesecake recipe! This forms the base of the filling, creating a thick texture and adding the tangy flavor we need. For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub.
Eggs: These help create the custard and bind the ingredients so that the cheesecake filling doesn’t fall apart.
Granulated Sugar: Adds sweetness to the filling and balances the tangy flavor.
Sour Cream: This is my secret to achieving restaurant-quality flavor! The tartness adds another layer to the tanginess of the filling while enhancing the creamy consistency and actually helps temper the cream cheese, softening its texture.
Vanilla Extract: Adds delicious vanilla flavor throughout the filling.
Oreos: We’re using Oreos that have been roughly crushed and more Oreos that have been roughly chopped to ensure we get plenty of Oreo cookie pieces in every bite. Then, we add mini Oreos just for good measure.
Oreo Crust: For these mini Oreo cheesecakes, I simplify my Oreo pie crust, combining Oreos and unsalted melted butter for a rich, chocolatey base that isn’t overpowering.
(Sem-Optional) Ganache
I highly recommend including this! It adds even more decadence and is truly too delicious to leave out.
Semi-Sweet Chocolate: I use baker’s chocolate for the best taste and texture, but any type of semi-sweet chocolate will work.
Heavy Cream: A must-have in ganache! This combines with the chocolate to create a smooth, velvety texture and rich taste.
Vanilla: This ingredient is optional for the ganache, but it adds depth and extra sweetness that takes it to a new level of delicious.
Brown Sugar: While this ingredient is optional for the ganache, it sweetens the ganache and adds a subtle caramel taste without making it grainy.
Salt: This is also optional, but it helps enhance the rest of the ingredients and balances the sweetness.
Oreo Whip Cream Topping
Heavy Whipping Cream: This forms the base of the topping. Make sure it’s cold, or it won’t whip up properly!
Powdered Sugar: Sweetens the topping without impacting its texture. Granulated sugar will make it grainy.
Vanilla Extract: Infuses sweet vanilla flavor throughout the topping.
Oreos: You can never have too many Oreos, right? Crushed into small, powder-like crumbs, this extra Oreo adds flavor to the topping, creating a cohesive taste in every layer.
How to Make Mini Oreo Cheesecakes with Chocolate Ganache
Step 1. Make the crust. Blend or grind the Oreos in a food processor. Alternatively, you can put your cookies in a gallon-size plastic bag and crush them with a rolling pin. Place the cookie crumbs in a medium bowl, and stir in teh melted butter. Press the mixture into a lined muffin pan, and bake at 350°F just until set. Set aside to cool, and increase the oven temperature to 325°F.
Step 2. Make the cream cheese filling. Blend your cream cheese in a large bowl until smooth. Then, blend in the sugar, vanilla, and sour cream, followed by the eggs. Be careful not to overmix as this can lead to cracks! Scrape the sides of the bowl as needed to ensure all the ingredients are completely incorporated. Fold in the crushed Oreo crumbs and chopped Oreo pieces.
Step 3. Bake. Divide the filling between the muffin cups, filling each cavity close to the top. Bake until the mini cheesecakes are set around the edges but still wobbly in the center. Be careful not to overbake! Then, turn off the oven, and let the mini Oreo cheesecakes cool with the door cracked.
Step 4. Cool. Remove the cheesecakes from the oven, and let them cool completely on the counter. This takes a couple of hours! Once cool, loosely cover the top with plastic wrap, and transfer the cheesecakes to the refrigerator for at least 3-4 hours or ideally overnight.
Step 5. Make the ganache. Warm the heavy cream in a small pot, letting it come to a gentle simmer but NOT a rapid boil! Next, add the chopped chocolate to a bowl, and pour the warm cream on top. Let the mixture sit to melt the chocolate. Then, whisk to combine.
Step 6. Top the cheesecakes. Pour the ganache over the cooled Oreo mini cheesecakes. Then, place them back in the fridge until the ganache is set.
Step 7. Make the topping. When you’re ready to serve, whip the topping ingredients with a handheld mixer or stand mixer on medium-high speed until medium peaks form. Be sure to scrape the sides of the bowl halfway through! Pro tip. Place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream. Then, pipe your whipped cream on the mini Oreo cheesecakes,
Step 8. Serve. Lastly, top mini Oreo cheesecake with a mini Oreo, and enjoy!
How Do I Prevent Mini Cheesecakes from Cracking?
Mini cheesecakes are not as delicate as whole cheesecakes, but cracks can happen if they’re not handled properly. Luckily, there are several ways to prevent this (and no, a water bath is not necessary).
Use Room-Temperature Ingredients
Make sure your cream cheese, eggs, and other dairy are at room temperature before mixing. Cold ingredients can create lumps and uneven baking, increasing the risk of cracks.
Avoid Overmixing the Batter
Mix just until ingredients are combined. Overmixing incorporates too much air, which can cause the cheesecakes to rise too quickly and then sink, leaving cracks on the surface.
Don’t Overbake
Mini cheesecakes bake quickly. Once the edges are set and the centers are jiggly (they should look like jello), they are done.
Cool Gradually
Ensure the Oreo cheesecakes are completely cool prior to putting them in the refrigerator. Rapid temperature changes can make the surface crack.
Skip the Water Bath
Many cheesecake recipes call for a water bath to prevent cracks, but for mini cheesecakes, it’s not necessary. Their small size allows them to bake evenly without extra moisture. Just follow the tips above for a smooth, crack-free finish.
Frequently Asked Questions
How do I store mini Oreo cheesecakes?
Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them (without the whip cream topping) for up to 2 months for longer storage. Thaw in the refrigerator before serving.
Can I make this recipe in advance?
Absolutely! You can make mini cheesecakes up to 2 days in advance and store them in the refrigerator. They’re also great for freezing and thawing ahead of time.
Can I use a different pan instead of a muffin tin?
Yes, you can use a mini cheesecake pan, tart pans, or even silicone molds. Just adjust the baking time as needed based on the size and shape of the pan.
Oreo Cheesecake Variations
- Use white chocolate instead of semi-sweet chocolate for the ganache and leave out the espresso and brown sugar.
- Greek yogurt or mascarpone can be used as substitutes for sour cream.
- Use different variation of Oreo flavors to customize your mini cheesecakes.
- Drizzle with salted caramel for more indulgence.
Even More Cheesecake Recipes You’ll Love
- Homemade Salted Caramel Cheesecake
- Easy Mini Cheesecake Recipe
- The Best Strawberry Cheesecake
- Passionfruit Cheesecake
- Mango Cheesecake
- Strawberry Crisp Cheesecake
I hope you love my Mini Oreo Cheesecakes recipe! It’s sweet, creamy, chocolatey, and bite-sized, making it perfect for serving. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Mini Oreo cheesecakes
Ingredients
Cream Cheese Filling
- 16 oz cream cheese 2 blocks, room temperature
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1/2 cup sour cream room temperature
- 2 tsp vanilla extract
- 6 Oreos roughly crushed
- 5 Oreos roughly chopped
- 12-16 mini oreos for topping
Oreo Crust
- 15 Oreos
- 3 tbsp unsalted butter melted
Ganache, optional
- 2 oz semi-sweet chocolate finely chopped
- 1/3 cup heavy cream
- 1 tsp vanilla optional
- 1 tbsp brown sugar optional
- 1/8 tsp salt optional
Oreo Whip Cream Topping
- 1 cup heavy whipping cream cold
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 5 Oreos finely crushed
Instructions
Make Crust
- Preheat the oven to 350F. Prepare a 12-count muffin pan and line with paper muffin liners. Set aside.
- Place your cookies in a food processor or blender and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
- Next, place your cookie crumbs in a medium bowl. Add the melted butter. Mix until well combined.
- Then, evenly scoop the crumbs in each lined cups. Next, bake the cups for about 5-6 minutes. Once done. Remove from the oven and set aside. Then, reduce the oven to 325F.
Make Cream Cheese Filling
- In a large bowl, blend your cream cheese until smooth. Then, add the sugar, vanilla, and sour cream. Blend until well combined. Next, add eggs and mix into the filling until well incorporated (but don't overmix as overmixing can lead to cracks). Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated.
- Add the crushed Oreo crumbs and the roughly chopped Oreos pieces to the cheesecake batter and gently fold into the batter until well incorporated.
- Next, evenly divide the filling into the lined muffin holes. The batter will not rise much, so you can fill them close to the top (there may be a little leftover). Next, bake the mini cheesecakes in the preheated oven for about 15-18 minutes or until the mini cheesecakes are set on the edges and still a bit wobbly in the middle. Do not over bake. Once done, turn the oven off and let the mini cheesecakes cool in the oven with the door cracked for about 30 minutes.
- Remove the mini cheesecakes from the oven and let cool on the counter for about 1- 2 hours. When completely cooled, loosely place plastic wrap over the top of the cheesecakes and cool in the refrigerator for at least 3-4 hours or overnight.
Make the Ganache
- After the cheesecakes have cooled and set, make the ganache. First, in a small pot, warm heavy cream until it comes to a gentle simmer (do not let it come to a rapid bowl). Next, add the chopped chocolate to a bowl and pour the warm cream over the chocolate. Let sit for about 3 minutes then whisk together until the ganache is formed.
- Then, evenly pour the ganache over the mini cheesecakes and spread evenly. Put the cheesecakes back in the refrigerator for at least 30 minutes until the ganache is set.
Make Oreo Whip Cream Topping
- When you are ready to serve the cheesecake, make the oreo whip cream topping. First, with a handheld or stand mixer, whip the heavy whipping cream, vanilla extract, powdered sugar, and the crushed Oreo crumbs on medium-high speed until medium peaks form, about 1-2 minutes. Be sure to scrape the sides halfway through. Pro tip. place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream.
- Lastly, pipe your whip cream on the mini Oreo cheesecakes, and top each one with a mini oreo and serve.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
These mini cheesecakes are Oreo heaven! They may have been the best dessert I ever baked. Rave reviews from everyone who enjoyed!
So glad you liked this recipe! And cheers for it being the best dessert you have ever made!