These mini cookies and cream cheesecakes feature an oreo crumb crust and creamy cheesecake filling with crunchy cookie pieces! Our oreo cheesecake cupcakes are rich, decadent and insanely delicious!
These decadent little desserts are easy to whip up and a definite crowd pleaser — the perfect bake for your next potluck, picnic or birthday party!
ingredients
crust ingredients
- Finely crushed oreos: Both the cookie and cream filling are used.
- Melted butter: Just mix with the cookie crumbs and your crust is ready!
cheesecake ingredients
- Cream cheese: Full-fat cream cheese forms the base of our cheesecake batter.
- Sugar: We don’t go overboard with the sugar in this recipe as the oreos will also add a bit of sweetness.
- Flour: A spoonful of flour isn’t especially important from a structural standpoint, but it makes for the best texture in our opinion.
- Salt: Just a pinch!
- Sour cream: We add sour cream to our cheesecake batter to temper the density of the cream cheese and add a slight tangy note.
- Vanilla extract: A few spoonfuls of quality vanilla extract intensifies our cookies and cream flavor.
- Eggs: Two eggs give the cheesecake batter the perfect richness and texture.
- Roughly crushed oreos: Some bigger chunks and some smaller — the oreo pieces are folded in as the last step before baking.
crushing the oreos
You’ll need a total of 26 oreos for this recipe:
- 12 oreos for the crust, finely crushed:
Use a food processor to pulse the oreos (including the cream filling) until fine crumbs form. The finer the crumbs, the better the crust will hold together. - 10 oreos for the cheesecake filling, roughly crushed:
For the cheesecake filling you’ll want both bigger and smaller cookie pieces. If using a food processor, pulse briefly once or twice. Alternatively, place the oreos in a ziplock bag and use a rolling pin to crush the oreos. - 4-5 oreos for topping, broken into large pieces:
Right before baking I like to top each mini cheesecake with larger oreo pieces. I generally just use my hands to break apart a few oreos for the topping.
making the cheesecakes
These mini cheesecakes can be made in four easy steps:
- Prepare and bake the crust for 5 minutes.
- Make the cheesecake filling and fold in the oreos.
- Pour the filling into the crust and top with oreo pieces.
- Bake and then chill until set!
tips and tricks for the creamiest cheesecake
- Make sure to use room temperature cream cheese to avoid any lumps in your filling.
- Beat the eggs into the batter until just combined. Overbeating the eggs can add too much air to the mixture, which will affect the cheesecake texture.
- Don’t overbake! Your cheesecakes should still jiggle when you take them out of the oven.
mini oreo cheesecakes: FAQs
You’ll want to stick with full-fat cream cheese and sour cream. Low-fat alternatives will result in a softer (and less flavorful) cheesecake.
You’ll need a standard muffin pan for this recipe and not a mini muffin pan.
Store in an airtight container in the fridge for three days or in the freezer for up to several months.
For more dreamy, creamy cheesecake inspiration, make sure to check out these recipes!
- mini lemon meringue cheesecakes
- apple crumble cheesecake
- mini s’mores cheesecakes
- mini mocha cheesecakes + white chocolate kahlua ganache
oreo cheesecake cupcakes
- Prep Time: 15
- Cook Time: 18
- Total Time: 33 minutes
- Yield: 12
Description
These oreo cheesecake cupcakes feature an easy cookie crumb crust and creamy cheesecake filling with crushed oreos!
Ingredients
oreo cookie crumb crust
- oreos, finely crushed 12 cookies
- melted butter 2 tbsp (30 g)
oreo cheesecake filling
- cream cheese 16 oz (450 g)
- (softened to room temperature)
- granulated sugar ½ c (100 g)
- flour 1 tbsp (8 g)
- salt ¼ tsp
- sour cream ⅓ c (80 g)
- vanilla extract 2 tsp
- eggs 2 large
- oreos, roughly crushed 10 cookies
- (plus 4-5 additional cookies for topping)
Instructions
- Preheat oven to 320 F (160 C) and line a standard muffin tin with 12 liners.
- Prepare the oreo cookie crumb crust. In a small bowl combine the finely crushed oreos and melted butter until evenly coated. Divide the mixture evenly into the liners, pressing down to form the crust.
- Bake for 5 minutes, then remove and let cool.
- Make the oreo cheesecake filling. Beat the room temperature cream cheese in a mixing bowl until smooth.
- Add the sugar, flour and salt. Continue beating until light and fluffy.
- Mix in the sour cream and vanilla extract.
- Add the eggs one at a time, beating after each addition until just combined.
- Gently fold in the roughly crushed oreos.
- Divide the batter evenly into the prepared tin and top each cheesecake with a few larger oreo pieces.
- Bake for 18-20 minutes or until the edges are set but the center of the cheesecakes still jiggle.
- Remove from the oven and let cool to room temperature. Transfer to the refrigerator for at least three hours before serving.
Notes
Storing and freezing: Store in an airtight container in your fridge for up to three days. The cheesecakes will also keep well in the freezer for several months.
- Category: dessert
- Method: baking
- Cuisine: american
Keywords: oreo cheesecake cupcakes, mini oreo cheesecakes, cookies and cream cheesecake
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