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These easy mini Oreo cheesecake cups are a delicious dessert, made with a simple cheesecake batter and lots of crushed Oreos baked in a cupcake pan!
Oreo cookies are one of my husband’s favorite snacks. If I ever need them to bake with, I have to hide them, so he doesn’t finish them off before I’ve had a chance to use them.
The only time I ever recall him keeping his hands off a box of Oreos is to tell him that if he waited, he’d get some Oreo desserts.
Specifically, these are mini Oreo cheesecakes!
Easy Mini Oreo Cheesecakes
They’re honestly just so delicious!
The creamy cheesecake, is such a heavenly combo when paired with Oreo. And they’re perfect for sharing or bringing to a party.
Best part, you can make them ahead of time!
So, if you’re looking for a quick and easy dessert, then these Oreo Cheesecake cups are exactly what you need!
Recipes you’ll love
If you’re looking for more cheesecake or cream cheese recipes, you’ll love these:
- Biscoff Cheesecake Bars (with Speculoos cookie butter)
- Caramel Pecan Cheesecake Brownies
- Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
- Carrot Cupcakes with Coconut Cream Cheese Frosting
Ingredients & Notes
- Cream cheese & Sour Cream – make sure to use full fat cream cheese and sour cream for best results, and that your ingredients are at room temperature. The sour cream adds a little tang to these Oreo cheesecake cups.
- Egg – the egg give this cheesecake a smooth texture.
- All-purpose flour – a little flour helps bind together the cheesecake in my experience. You can skip this ingredient or use cornstarch if you prefer.
- Sugar – You can adjust the amount of sugar a little if you like, since the Oreos are also sweet.
- Oreo Cookies – I used the classic Oreo cookies, but I’m sure these would be delicious with Golden Oreos or any other types of Oreo Cookies!
How to make Mini Oreo Cheesecakes?
Preheat the oven to 325ºF.
Prepare the muffin tin by lining it with cupcake liners.
Using a hand mixer, beat the cream cheese in a large bowl until fluffy.
Add in the sugar, and beat for another few minutes.
Mix in the egg, mix until combined. Add in the sour cream and mix until combined.
Add in 1/2 tablespoon flour, and mix in until combined.
Add half an oreo cookie to your muffin tin to make the base of the cheesecake cups.
Pour in the cheesecake batter on top, about halfway to the top.
Add in crushed oreo cookies. Top with remaining cheesecake batter, about 3/4 of the way to the top.
Bake in the oven for 18-22 minutes.
You’ll notice the edges will be set once the cheesecake is done baking.
Turn off the oven, and open the oven door to cool the cheesecake cups for about 10-15 minutes.
Remove from the oven, set the pan on a wire rack, and let it cool completely.
Refrigerate for 2-4 hours before serving.
Oreo cheesecake bars can be stored in an airtight container in the refrigerator for up to 5 days.
Tips and Serving Suggestions
- It’s best to use room temperature ingredients – cream cheese, sour cream and eggs should all be at room temperature.
- Cheesecaks tends to crack if they are moved out of the hot oven too quickly. Once they’re done baking, I like to turn off the oven and leave the oven door open for about 10-15 minutes.
- These mini Oreo Cheesecakes taste best once they’re completely cool, and set in the fridge for at least a couple of hours.
Looking for more Oreo Recipes?
If you’re looking for more recipes to bake with Oreo cookies, you’ll love these:
- Cookies and Cream (Oreo) Macarons
- Chocolate Cupcakes with Oreo Swiss Meringue Buttercream
- Oreo and Gold Cake
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Mini Oreo Cheesecakes
Ingredients
- 250 grams cream cheese abt 9 oz., 1 package, room temperature
- 1/4 cup sugar
- 1/4 cup sour cream full fat room temperature
- 1 egg room temperature
- 1/2 tablespoon all-purpose flour
- 3-4 Oreo cookies crushed
- 3 Oreo cookies separated
Instructions
- Preheat the oven to 325ºF.
- Prepare the muffin tin by lining it with cupcake liners.
- Using a hand mixer, beat the cream cheese in a large bowl until fluffy.
- Add in the sugar, and beat for another few minutes.
- Mix in the egg, mix until combined. Add in the sour cream and mix until combined.
- Add in 1/2 tablespoon flour, and mix in until combined.
- Add half an oreo cookie to your muffin tin to make the base of the cheesecake cups.
- Pour in the cheesecake batter on top, about halfway to the top.
- Add in crushed oreo cookies. Top with remaining cheesecake batter, about 3/4 of the way to the top.
- Bake in the oven for 18-22 minutes.
- You’ll notice the edges will be set once the cheesecake is done baking.
- Turn off the oven, and open the oven door to cool the cheesecake cups for about 10-15 minutes.
- Remove from the oven, set the pan on a wire rack, and let it cool completely.
- Refrigerate for 2-4 hours before serving.
- Oreo cheesecake cups can be stored in an airtight container in the refrigerator for up to 5 days.
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