mini oreo cheesecake on a plate with a fork taking a bite out of it

Mini Oreo Cheesecakes

Mini Oreo cheesecakes are an easy yet totally decadent dessert!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 18
Author Kelsie



  • 16 whole Oreos
  • 16 ounces full-fat cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • 1/2 cup full-fat sour cream at room temperature
  • 1/8 teaspoon salt
  • 10 Oreos finely chopped


  • 1 cup chocolate chips
  • 1/2 cup heavy cream
  • whipped cream and additional Oreos for topping if desired



  1. Preheat the oven to 300 degrees. Line 18 muffin cups with cupcake liners and set one of the whole Oreos in the bottom of each. Set pan aside.
  2. Beat the cream cheese with an electric mixer set to medium speed until light and fluffy. Turn mixer to low and slowly add the granulated sugar.
  3. Beat in the vanilla, eggs, sour cream, and salt in that order, stopping the mixer to scrape down the sides and bottom of the bowl as necessary. Fold in the chopped Oreos.
  4. Divide batter evenly between the prepared muffin cups. Tap the pan on the counter a few times to release any air bubbles in the filling. Bake until filling is set, about 22 to 26 minutes. Set pan on a wire rack to cool completely, then refrigerate overnight.


  1. Heat the heavy cream in a small saucepan until it just begins to steam. Pour the cream over the chocolate chips and let it sit for 3 minutes.
  2. Whisk the chocolate and cream together until the chocolate is melted and the mixture is smooth. Spoon the ganache over the chilled cupcakes, then refrigerate to set the ganache. Top with whipped cream and Oreos (if desired) and serve.

Recipe Notes

Note that the cheesecakes need to chill overnight in the fridge before serving.

Store uneaten cupcakes in the fridge for up to three days or in the freezer (tightly wrapped) for up to two months.