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Mini Oreo Cheesecakes

These easy mini Oreo cheesecake cups are a delicious dessert, made with a simple cheesecake batter and lots of crushed Oreos!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 8 servings


  • 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


  • 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.
Keyword Mini oreo cheesecake