Mini Oreo Cheesecakes
Today’s Mini Oreo Cheesecakes recipe is two desserts in one! It has a chocolate cake crust as the base, a baked cookies and cream cheesecake filling and is topped with a homemade OREO whipped cream! It’s the perfect sweet treat for any OREO cookie fan!
OREO Cheesecake Cupcakes Recipe
Recently, I’ve been skipping the traditional graham cracker crust and making cake as the base for my homemade cheesecakes.
Now, don’t get me wrong – I LOVE graham cracker bases (it’s easily my favorite part of the cheesecake) and we have the perfect homemade graham cracker crust recipe – but sometimes, you want something truly portable that you can eat with your hands, and graham cracker crusts will always be a little too crumbly for that.
By using a chocolate cake as the base, this cheesecake skips the mess and also gets an extra boost of chocolate flavor to complement the rich and tangy cookies and cream cheesecake. But why stop there? You’ve already elevated an everyday mini OREO cheesecake by adding a chocolate cake base, why not top it all off with a (quick and easy) homemade OREO whipped cream?!
This is America’s Favorite Cookie taken up SEVERAL notches!
— Jennifer
OREO Cheesecake Ingredients
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For the Chocolate Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Butter, room temperature
- Granulated white sugar
- Large egg yolks
- Whole milk
- Vanilla extract
For the Cheesecake Filling:
- Cream cheese, room temperature
- Granulated white sugar
- Full-fat sour cream
- Vanilla extract
- Salt
- Large eggs
- OREO crumbs
For the OREO Whipped Cream:
- Heavy whipping cream
- Powdered sugar
- OREO crumbs
- Mini oreos for garnishing
Scroll down to our free printable recipe card for the full measurements and directions.
Tip: you can swap out our homemade chocolate cake base for a box of chocolate cake mix, if desired.
Helpful Kitchen Tools
- Muffin Pan
- Hand Mixer
- Cupcake Liners
- Measuring Cups and Spoons
- Mixing Bowl
- Cupcake Batter Scoop
- Piping Bag with Star Tip
How to Make OREO Cheesecake Cupcakes
To Prep: Preheat oven to 350F. Line a cupcake pan with liners. Set aside.
- Prepare and bake the cake crust for 5-7 minutes.
- Make the cheesecake filling and top the baked cupcakes with it before baking for another 17-21 minutes.
- Cool and chill overnight.
- Top with homemade Oreo whipped cream; beat together the ingredients, then add to a piping bag and swirl over the chilled cupcakes, topping with a mini OREO before serving.
Mini OREO Cheesecake Recipe FAQs
Can I Use A Different Flavor Of Oreos? Absolutely! You are more than welcome to use any flavor of Oreo you would like. Now, you will find each flavor of Oreo will of course change the flavor a bit but overall will taste amazing!
Peanut butter Oreos, Mint or even Golden Oreos! They are all great options.
Can I Make These Cheesecakes Ahead of Time? Absolutely! You are more than welcome to make these cheesecakes in advance. I would recommend if you make them in advance to do just up to 24 hours in advance.
Store them in the fridge in an airtight container. Then when ready to serve just plate them up and dive in!
How to freeze Mini Oreo Cheesecakes? To freeze these cheesecakes, leave them in their cupcake liners and don’t add the Oreo whipped cream. Place them in a freezer-safe airtight container and place in the freezer for up to 3 months.
To thaw the cheesecakes, place in the fridge overnight.
Variations For Topping Cheesecakes
- Drizzle Hot Fudge over the top of your cheesecakes
- Add on your whipped cream and sprinkles for a birthday theme
- Top with a chocolate whipped cream
- Drizzle on a caramel sauce
- Top with fresh berries
You can find so many ways to serve up this recipe to fit exactly what you want. I love how they are staged here, but feel free to try other things if you want.
Looking for more Mini Cheesecakes To Make?
- Mini Chocolate Chip Cheesecakes | This is a classic pairing of a tangy cheesecake with studs of rich chocolate chips in every bite.
- Mint Mini Cheesecakes | Here is one if you are a fan of chocolate and mint pairing up. These are insanely good and crazy simple to make.
- Mini Nutella Cheesecakes | Delicious chocolate hazelnut cheesecakes with a chocolate cooke crust.
- No Bake Mini Lemon Cheesecakes | If you don’t want to turn the oven on, no problem! This recipe is so simple and incredible!
Mini Oreo Cheesecakes Recipe (Printable Recipe Card)
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Mini Oreo Cheesecakes
Ingredients
Chocolate Cake
- 1 1/2 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons butter room temperature
- 1 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
Cheesecake Filling
- 16 ounces cream cheese room temperature
- 1 cup granulated sugar
- 1/2 cup full-fat sour cream
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 large eggs
- 1 1/2 cup oreo crumbs
Oreo Whipped Cream
- 1 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup Oreo crumbs
- 1 package mini oreos for garnishing
Instructions
Cake Crust
- Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
- In a large bowl, add the flour, cocoa powder, baking soda, and salt. Whisk to combine.
- In a separate large bowl, add the butter and sugar. Beat on with a hand mixer on medium until light and fluffy.
- Add in the egg yolks, milk, and vanilla extract and beat on medium until combined.
- Gradually beat in the dry ingredients until combined.
- Spoon about 1 tablespoon of the batter into each cupcake liner.
- Place in the oven and bake for about 5 to 7 minutes.
- Set aside to cool
Cheesecake Filling
- Lower the oven temperature to 325 for the cheesecakes.
- Add the cream cheese to a large bowl and beat with the hand mixer on medium until smooth.
- Add in the sugar and continue to beat until incorporated. Scrape down the bowl.
- Add in the sour cream, vanilla, and salt. Beat on medium until incorporated.
- Beat in the eggs, 1 at a time until combined. Scrape down the bowl after each egg.
- Add in 1 cup of oreos crumbs into the cheesecake batter. Stir with a spatula until evenly distributed in the batter.
- Scoop about 1/4 cup of the cheesecake batter into each cupcake liner.
- Place in the oven and bake for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set.
- Allow the cheesecakes to cool overnight before adding the whipped cream and serving.
Oreo Whipped Cream
- In a large bowl, add in the heavy whipped cream, powdered sugar, and oreo crumbs. Beat with the hand mixer on medium until stiff peaks form.
- Add the whipped cream to a piping bag fitted with the Wilton 1M tip and pipe swirls on top of the chilled cheesecake.
- Top each cheesecake with a mini oreo and serve.
Nutrition
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You might also like our Snickerdoodle Cookie Cheesecake Bars or our Mini Chocolate Chip Cookie Cheesecakes.
