Mini Oreo Cheesecakes

Author: Julie Gendler
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 24
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  • 30 Oreo cookies (divided)
  • 3 tablespoons butter (melted)
  • 3 packages of brick cream cheese (8 oz. each, softened)
  • 3/4 cup sugar
  • 1 1/4 teaspoons vanilla
  • 3 eggs


  1. Preheat oven to 350 degrees
  2. Finely crush 18 Oreo cookies (you can do this in a ziplock bag)
  3. Place Oreos in a bowl, add butter and mix well
  4. Grease bottom and sides of muffin tins
  5. Press Oreo cookie mixture in the bottom only of the muffin tins
  6. Combine cream cheese, sugar and vanilla in a large bowl
  7. Beat with an electric mixture until well blended
  8. Beat in eggs one at a time until just combined
  9. Roughly chop remaining twelve cookies and fold in about half of the cookies into the cream cheese batter
  10. Spoon the batter into individual muffin cups
  11. Sprinkle with the remaining chopped cookies
  12. Bake 25 minutes or until the center is almost set
  13. Cool, then refrigerate at least 3 hours
  14. Run a knife around the edge of each cup to loosen from the muffin tin
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