Mini Oreo Cheesecakes – Creamy, Cookies & Cream-Filled with an Oreo Cookie Crust

These Mini Oreo Cheesecakes pack everything people love about cookies and cream into an easy individual dessert. Each cheesecake starts with a whole Oreo cookie crust, followed by a rich vanilla cheesecake filling loaded with crushed Oreos and finished with fluffy whipped cream and even more cookie crumbs.

They're creamy without being overly heavy, perfectly portioned, and much easier to serve than a full-size cheesecake. Because they're baked in a standard muffin pan, they're especially convenient for birthday parties, holidays, potlucks, bake sales, or make-ahead desserts.

The secret to that smooth bakery-style texture is simple: use room-temperature ingredients, mix gently once the eggs are added, and don't overbake. The centers should still have a slight jiggle when they leave the oven.

Ingredients

For the Oreo Crust

• 12 whole Oreo cookies

For the Oreo Cheesecake Filling

• 16 ounces full-fat block cream cheese, softened
• ½ cup granulated sugar
• ½ cup full-fat sour cream, room temperature
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon all-purpose flour
• Pinch of kosher salt
• 8 Oreo cookies, roughly crushed

For the Whipped Cream Topping

• ¾ cup cold heavy whipping cream
• 3 tablespoons powdered sugar
• ½ teaspoon pure vanilla extract

For Decorating

• 6 Oreo cookies, halved
• Crushed Oreo crumbs
• Mini Oreos, optional
• Chocolate sauce, optional

How to Make Mini Oreo Cheesecakes

Step 1 – Preheat the Oven

Preheat the oven to 325°F (165°C).

Line a standard 12-cup muffin pan with paper cupcake liners.

Make the Oreo Crust

Step 2 – Add the Cookies

Place one whole Oreo cookie in the bottom of each cupcake liner.

There's no need to remove the cream filling.

The whole cookie creates an incredibly easy crust while also giving each cheesecake a distinct Oreo layer on the bottom.

Set the pan aside.

Make the Cheesecake Filling

Step 3 – Beat the Cream Cheese

Place the softened cream cheese in a large mixing bowl.

Beat on medium-low speed for approximately 1–2 minutes, until completely smooth.

Scrape down the bowl.

Step 4 – Add the Sugar

Add the granulated sugar.

Mix until smooth and creamy.

Avoid excessively whipping the mixture—you don't want to incorporate too much air.

Step 5 – Add Sour Cream & Vanilla

Mix in the sour cream, vanilla, flour, and salt.

Beat just until smooth.

The sour cream gives the cheesecake a softer, creamier texture and a subtle tang that balances the sweetness of the Oreos.

Step 6 – Add the Eggs

Add the eggs one at a time.

Mix on low speed just until each egg disappears into the batter.

Once the eggs are added, avoid overmixing.

Add the Oreos

Step 7 – Fold in the Cookies

Roughly crush 8 Oreos.

You want a mixture of small crumbs and larger cookie pieces.

Gently fold them into the cheesecake batter with a rubber spatula.

Don't crush everything into fine powder—you want visible cookies-and-cream pieces throughout each cheesecake.

Assemble

Step 8 – Fill the Cups

Divide the cheesecake batter evenly among the 12 muffin cups.

Fill each approximately ¾ full.

Gently tap the muffin pan against the counter once or twice to remove large air pockets.

Bake

Bake at 325°F (165°C) for approximately 17–22 minutes.

The edges should look set while the centers remain slightly soft and have a gentle jiggle when you move the pan.

Don't wait for the centers to become completely firm.

They will continue setting as they cool.

Cool Slowly

Step 9 – Cool at Room Temperature

Remove the muffin pan from the oven.

Allow the cheesecakes to cool in the pan for approximately 30 minutes.

Step 10 – Refrigerate

Transfer the cheesecakes to the refrigerator.

Chill for at least 3–4 hours.

For the best texture and easiest serving, refrigerate them overnight.

Make the Whipped Cream

Pour the cold heavy whipping cream into a chilled bowl.