Mini Oreo Cheesecake cover image

Mini Oreo Cheesecake

Mini Oreo Cheesecake

Yield: 12 mini cheesecakes


  • Crust
  • 1 cup Oreo baking crumbs
  • 2 tbsp unsalted butter (melted)

  • 1 1/2 brick cream cheese (12 oz)
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1/4 cup sour cream
  • 6 chopped Oreos

  • 1 cup whipping cream
  • 1/4 cup icing sugar
  • 12 mini Oreos or Oreo baking crumbs
Mini Oreo Cheesecake cover image


  1. Preheat oven to 350° and prepare a cupcake pan with liners.
  2. Stir together the Oreo crumbs and melted butter. Use a tablespoon to evenly distribute and press the Oreos into the bottom of the liners.
  3. Beat together the cream cheese and sugar until combined. Add in the vanilla and egg. Once combined, add in the sour cream. When mixture is smooth, fold in the chopped Oreos.
  4. Spoon the cheesecake batter into the cupcake liners leave 1/4 inch space at the top.
  5. Bake for 12-15 minutes. The centre should jiggle slightly. Once done, allow too cool in the pan completely. Transfer to an air tight container or cover in plastic wrap and let chill in the fridge for minimum 2 hours before serving.
  6. Right before serving, make the whipped topping by whipping together the whipping cream and icing sugar for about 6-7 minutes or until stiff peaks form. This is the consistency for piping. I use a 1M tip to pipe the whip cream and then top with a mini Oreo or sprinkle Oreo crumbs.

Created by

Jeremy Tenjo

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