These Mini Oreo Cheesecakes are the ultimate cookies and cream treat! Made with just 5 ingredients and baked in a muffin pan, they’re quick, easy, and perfect for any occasion. Each bite is creamy, dreamy, and packed with Oreo flavor—no water bath or complicated steps needed.
Why You’ll Love These Oreo Cheesecake Bites
- Only 5 ingredients and minimal prep
- No crust prep needed—just pop a whole Oreo in each cupcake liner!
- Quick baking time—ready in under 30 minutes
- Perfect for parties, holidays, potlucks, or a sweet weekday treat
- Loved by kids and adults alike
Ingredients
Crust
- 16 whole Oreo cookies (one per cupcake liner)
Cheesecake Filling
- 16 oz cream cheese, softened (2 blocks)
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ¾ cup chopped Oreo pieces (about 6 cookies), plus extra for topping
💡 Tip: Chop the Oreos with a knife to get a mix of big and small chunks. Skip the food processor to avoid turning them into fine crumbs.
How to Make Mini Oreo Cheesecakes
- Prep the Pan:
Preheat oven to 350°F. Line a regular muffin pan with 16 cupcake liners. Place one whole Oreo at the bottom of each liner. - Make the Filling:
In a large bowl, beat cream cheese, sugar, eggs, and vanilla extract with an electric mixer until smooth (2–3 minutes). Fold in chopped Oreo pieces using a spatula. - Assemble:
Spoon about 2 tablespoons of the cheesecake filling into each cupcake liner over the Oreo. Sprinkle with extra crushed Oreos. - Bake:
Bake for 14–16 minutes or until the centers are just set. Let cool for 30 minutes, then remove wrappers and refrigerate for at least 2 hours before serving. - Optional Topping:
Add whipped cream and more Oreo crumbs on top before serving for extra flair!
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 1 week.
- Freeze: Wrap each cooled cheesecake individually in plastic wrap and foil, then freeze in an airtight container for up to 3 months.
To serve, defrost at room temperature for 2–4 hours.