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    Home » Cheesecake

    Aug 17, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Mini Oreo Cheesecakes

    1098 shares
    Jump to Recipe Print Recipe
    Pinterest pin for Mini Oreo cheesecakes.

    These mini Oreo cheesecakes are the ultimate Oreo cheesecake bites. They have an Oreo cookies crust and a lot of Oreos in the baked cheesecake. They are topped with hot fudge and Oreo whipped cream. If you love Oreo, you will love these!

    A bite missing from mini Oreo cheesecakes.

    These mini Oreo cheesecakes are the perfect bite size! They have so many layers of Oreo. Not to mention they are super easy to make!

    These mini Oreo cheesecake bites will be perfect for a special occasion like a baby shower! They are the prefect dessert!

    If you want more Oreo desserts try, Oreo cupcakes, Oreo chocolate chip cookies, and Oreo blondies.

    Jump to:
    • Why You Will Love This
    • Ingredients
    • Step By Step Instructions
    • Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why You Will Love This

    • So many Oreos!- This recipes uses a lot of Oreos for a small little cheesecake.
    • Oreo crust- This is a simple Oreo crust with Oreo crumbs and melted butter.
    • Oreo cheesecake- This cheesecake is baked with both Oreo crumbs and pieces.
    • Hot fudge- This uses the good jar of hot fudge!
    • Oreo whipped cream- This has a ½ cup of Oreo crumbs in the whipped cream!
    • No water bath!- This gets baked in the oven with no water bath.
    Mini oreo cheesecake on marble board.

    Ingredients

    Here are some notes on the ingredients used.

    • Oreos- Use regular Oreos. Don't use double stuff since there is too much moisture. You can use any flavor you would like.
    • Room temperature dairy ingredients- Pull these out 2 hours before baking.
    • Cream cheese- Use full fat cream cheese.
    • Sour cream- Use full fat sour cream.
    • Hot fudge- I found the hot fudge near the ice cream section at the grocery store.

    Step By Step Instructions

    These are the step by step instructions to make and decorate the Oreo cheesecake cupcakes. This recipe uses a stand mixer or a hand mixer (electric mixer).

    STEP 1: Use a 12 cup muffin tin with cupcake liners. You NEED muffin liners for this recipe.

    STEP 2: Blend the Oreos. At this point blend the Oreos for each step to have them ready. I use a food processor / blender to blend the Oreos to crumbs and pieces.

    STEP 3: Next, mix Oreos and melted butter. Mix with a fork. Then, use a 1 tablespoon to scoop the crumbs into the cupcake pan.

    STEP 4: Then, compact the crust. I used a ¼ cup to compact the crust.

    STEP 5: Beat cream cheese. The cream cheese needs to be beaten on high speed until smooth in a large bowl. Add in the sugar and then beat again.

    STEP 6: Add in the wet ingredients. Add in sour cream, heavy whipping cream, and vanilla extract into the cream cheese mixture. Once mixed, add in the egg on low speed.

    Make sure to scrape the sides of the bowl with rubber spatula. Then, fold in the Oreo pieces.

    Fill the cupcake pan with the cheesecake batter. Use all of the batter.

    STEP 7: Bake for 20 minutes. Then, let them cool slightly in the oven before transferring to a cooling rack. Chill overnight.

    STEP 8: Top with hot fudge. You can also use a chocolate ganache instead. Use a cold metal bowl and pour in all of the whipped cream ingredients. Whip on high until stiff peaks form. Pipe immediately.

    Pressing oreo crust into pan.
    Oreo batter in glass bowl.
    Mini cheesecakes on wire rack.
    Hot fudge on top of cheesecakes.

    Baking Tips

    To prevent cracks in the mini Oreo cheesecakes:

    Pull the cream cheese out 2 hours before baking.

    For best results, make sure to beat the cream cheese and sugar together until very smooth. There should be no lumps.

    Once you add in the egg, mix on low. The less air that gets into the egg, the better. Then, use a rubber spatula to gently fold the batter.

    After the cheesecakes are done baking, let them sit for 15 minutes in the hot oven. This will allow them to very slowly cool.

    Side shot of mini cheesecakes.

    FAQ

    Can I use low fat cream cheese or sour cream?

    No, we really need the fat from the cream cheese to make these rich and delicious.

    Can this be made with no eggs?

    I haven't recipe tested this. If you use an egg substitute, let me know!

    Can this be made gluten free?

    You can definitely use the gluten free Oreos.

    Can these be made ahead of time?

    You can make the mini cheesecakes 2-3 days before you need them.

    Top view of cheesecakes.

    Storing and Freezing

    Store these mini Oreo cheesecakes in an airtight container like this cake carrier. They will last up to 5 days.

    Freezing

    These mini cheesecakes can be frozen ahead of time. Wrap them tightly in plastic wrap and freeze up to 30 days.

    Thaw for 1-2 hours before decorating.

    Side view of mini cheesecake.

    Other Cheesecake Recipes To Try

    • Mini chocolate cheesecakes with chocolate whipped cream on top.
      Mini Chocolate Cheesecakes
    • Mini key lime cheesecakes with fresh whipped cream on top.
      Mini Key Lime Cheesecakes
    • Mini funfetti cheesecake getting sprinkles on top.
      Mini Funfetti Cheesecakes
    • Bite missing from mini gingerbread cheesecakes.
      Mini Gingerbread Cheesecakes

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    📖 Recipe

    A bite missing from mini Oreo cheesecakes.

    Mini Oreo Cheesecakes

    Stephanie Rutherford
    These mini Oreo cheesecake have SO much Oreo. There is an Oreo crust and baked cheesecake filled with Oreo crumbs and Oreo pieces. Topped with hot fudge, more Oreo pieces, and Oreo whipped cream.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Chilling Time 6 hrs
    Total Time 6 hrs 50 mins
    Course Dessert
    Cuisine American
    Servings 12 cheesecakes
    Calories 185 kcal

    Ingredients
     
     

    Oreo Crust

    • 1 ½ cups Oreo crumbs fine crumb
    • 3 tablespoon Unsalted butter melted

    Oreo Cheesecake

    • 8 oz Cream cheese room temperature
    • ¼ cup White granulated
    • ⅛ cup Sour cream room temperature
    • 1 tablespoon Heavy cream
    • 1 teaspoon Pure vanilla extract
    • 1 Large egg room temperature
    • ⅛ cup Oreo crumbs about 2 Oreos blended into fine crumbs
    • ¼ cup Oreo pieces about 3 Oreos

    Oreo Whipped Cream

    • 1 container Hot fudge melted
    • ½ cup Oreo pieces about 5-6 Oreos
    • 1 cup Heavy cream cold
    • 2 tablespoon Powdered sugar
    • ½ teaspoon Pure vanilla extract
    • ½ cup Oreo crumbs about 6 Oreos blended into fine crumbs
    • Extra half Oreos for decoration

    Instructions
     

    Oreo Crust

    • Use a food processor or blender to blend Oreos into a fine crumb. Place in mixing bowl and add melted butter. Use a fork to mix. It should be lightly wet.
      1 ½ cups Oreo crumbs, 3 tablespoon Unsalted butter
    • Preheat oven to 325°F. Line a 12 cup muffin tin with muffin liners. Use 1 tablespoon of crust per hole. Use a spice jar or ¼ measuring cup to compact crust.

    Oreo Cheesecake

    • Prepare the Oreo crumbs and Oreo pieces. Using a mixer, beat the cream cheese on high for 1 minute. Add in the sugar and beat again for 1 minute. Scrape the bowl.
      8 oz Cream cheese, ⅛ cup Oreo crumbs, ¼ cup Oreo pieces, ¼ cup White granulated
    • Add in sour cream, heavy cream, and vanilla. Mix on high until combined and smooth. Add in the egg and mix on low until just combined. Take off mixer and mix with a rubber baking spatula. Fold in the Oreo crumbs and Oreo pieces.
      ⅛ cup Sour cream, 1 tablespoon Heavy cream, 1 teaspoon Pure vanilla extract, 1 Large egg
    • Use a 1oz cookie scoop and scoop the batter into the muffin tin. Use all of the batter.
    • Bake for 18-22 minutes. The cheesecake should be just baked and bouncy with light golden edges and no cracks. Turn off the oven, prop open the door and let sit for 15 minutes.
    • Transfer to a cooling rack. Let them cool completely. Cover in an airtight container and chill for 6 hours or overnight.

    Oreo Whipped Cream

    • Take off all of the wrappers. Heat the hot fudge in a microwave safe bowl in the microwave for 30-50 seconds until it is melted. Use ½ tablespoon and scoop 1 heaping on to each mini cheesecake. Top with extra Oreo pieces.
      1 container Hot fudge, ½ cup Oreo pieces
    • Freeze a metal bowl with a whisk attachment for 10 minutes. Add heavy cream, powdered sugar, vanilla, and Oreo crumbs to the cold bowl. Beat on high until stiff peaks form.
      1 cup Heavy cream, 2 tablespoon Powdered sugar, ½ teaspoon Pure vanilla extract, ½ cup Oreo crumbs
    • Pipe whipped cream on top of mini cheesecakes. Top with a half Oreo.
      Extra half Oreos

    Notes

    All ingredients that say room temperature, pull out 2 hours before baking. 
    These are best if chilled overnight.

    Nutrition

    Calories: 185kcalCarbohydrates: 7gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 58mgSodium: 71mgPotassium: 47mgFiber: 1gSugar: 5gVitamin A: 666IUVitamin C: 1mgCalcium: 36mgIron: 1mg
    Keyword baked, easy, hot fudge, mini cheesecakes, oreo, oreo cheesecake, oreo crust, oreo whipped cream
    Tried this recipe?Let us know how it was!

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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Erin says

      March 14, 2022 at 7:31 am

      5 stars
      Made these this weekend for my sister in law's birthday and they turned out so good!!! Recipe was easy to follow and everyone loved them 🙂

      Reply
    2. Margaret Patton says

      August 22, 2021 at 12:37 pm

      For your Mini Oreo cheesecakes, Did you use a mini muffin pan?

      Reply
      • Stephanie Rutherford says

        August 22, 2021 at 7:45 pm

        I used a regular muffin pan.

        Reply
    3. allison says

      August 19, 2021 at 3:47 pm

      5 stars
      These cupcakes were so good!! The frosting was so light and with the cupcake itself having such a rich chocolate it gives a good contrast between the 2 and the Oreo on top is a lovely little extra treat!

      Reply
      • Netta says

        August 22, 2021 at 7:26 am

        Noticed you mentioned about flour in the notes but no use of flour in the recipe I imagine use do not use the flour.

        Reply
        • Stephanie Rutherford says

          August 22, 2021 at 7:46 pm

          Thank you for letting me know. That was an accident. There is no flour in this recipe.

          Reply

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