Mini Oreo Cheesecakes

 I have always liked Oreo cookies, but during this latest pregnancy, I just can’t get enough of them! So please bear with me while I share my latest Oreo deliciousness. 

Serves: 24

Mini Oreo Cheesecakes

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 3 (8 oz) packages regular or light cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 24 whole Oreo cookies
  • 12 Oreo cookies, crushed
  • Hot fudge or chocolate syrup
  • Whipped Cream
  • Additional Oreo cookie crumbs for garnish


  1. Place 24 cupcake liners in muffin tins. Set a whole Oreo cookie in the bottom of each liner. Beat together softened cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, mixing until just blended. Gently fold in 12 crushed Oreo cookies (I put the cookies in a ziploc bag and crushed them with a rolling pin). Spoon cheesecake mixture over each cookie in the liners. Bake at 350 degrees for 15-20 minutes or until the center of each cheesecake is almost set. Cool completely, then refrigerate at least one hour (or overnight). Top with a dollop of whipped cream, drizzle with chocolate sauce, and sprinkle crushed Oreo cookies on top.

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13 Responses to “Mini Oreo Cheesecakes”

  1. My attempt resulted in an edible, but a bit eggy consistency. I neglected to first fully blend the sugar and cheese before adding the egg. Also beat them a bit much, instead of "folding". Could this have been the cause?

    I think with whipped cream, chocolate syrup, and a bit more crumbles, these will be presentable, but I'll try again sometime with a bit more attention to the process!

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