Mini Oreo Cheesecakes

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Mini Oreo Cheesecakes

Easy, Creamy, and Completely Irresistible

These Mini Oreo Cheesecakes are the cutest little desserts — creamy, rich, and filled with everyone’s favorite cookie!

Each one has a whole Oreo cookie on the bottom as the crust, a smooth cheesecake filling with crushed Oreos mixed in, and a dollop of whipped topping with even more Oreos on top.

They’re simple to make, bake beautifully in a muffin pan, and are perfect for parties, holidays, or when you just want a bite-sized treat that makes everyone smile.

Ingredients

• 16 oz cream cheese, softened (two 8 oz blocks)
• ½ cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• About 15–20 Oreo cookies (plus extra for topping)
• 1 container whipped topping (like Cool Whip)

Instructions

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. Create the crusts:
   Place one whole Oreo cookie into the bottom of each muffin liner. This becomes the perfect ready-made crust!
3. Make the cheesecake filling:
   In a mixing bowl, beat together the cream cheese and sugar until smooth and creamy. Add in the eggs and vanilla extract, mixing until just combined.
4. Add the cookies:
   Crush or chop a few Oreos and gently fold them into the cheesecake batter.
5. Fill the cups:
   Spoon the mixture evenly over each Oreo crust, filling the liners about ¾ full.
6. Bake:
   Bake for 18–20 minutes, or until the centers are set. Remove from the oven and let cool completely in the pan.
7. Chill:
   Once cooled, refrigerate for at least 2 hours (or overnight) for the best texture.
8. Top and serve:
   Before serving, add a dollop of Cool Whip and sprinkle crushed Oreos on top (or place a mini Oreo in the center for the cutest presentation).

Tips & Tricks

• Use room-temperature cream cheese for a silky-smooth filling.
• Mix the batter just until combined — overmixing adds air, which can cause cracks.
• Try using flavored Oreos (like mint, golden, or birthday cake) for a fun twist!
• These store beautifully — keep refrigerated for up to 4 days or freeze for up to a month.

Why You’ll Love This Recipe

• Only 5 main ingredients!
• No complicated crust or water bath needed.
• Perfectly portioned for parties or holidays.
• Taste just like a full-size cheesecake — but easier and cuter.

Jennie’s Note

I love making these little cheesecakes for family gatherings because they’re quick, crowd-pleasing, and look so pretty on a dessert table.

The Oreo crust bakes right into the cheesecake, giving each bite that perfect cookie crunch.

They’re also freezer-friendly — so you can make a batch ahead of time, then top them with Cool Whip and Oreos right before serving. They’re the kind of dessert that always disappears first!

These Mini Oreo Cheesecakes are the perfect blend of creamy, chocolatey, and sweet — everything you love about cheesecake, in the perfect handheld size.

Whether you’re baking for a birthday, a family dinner, or just a cozy weekend treat, this easy dessert is guaranteed to impress.

A buttery Oreo crust, a smooth cheesecake center, and a fluffy whipped topping — this recipe is as simple as it is delicious. Once you try them, you’ll want to keep a batch in your fridge at all times.