Yesterday I shared a dessert I took to an Oscars Party on Sunday night: my easy recipe for Samoa Brownie Bites, a brownie dessert inspired by those evil Samoa Girl Scout Cookies. I also brought my Bacon Chocolate Chip Cookies and these little gems: bite sized Oreo Cheesecake Bites.
These mini cheesecakes are just the right size and the recipe is so easy and adaptable that you can make any kind of cheesecake you want.
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Seriously, this might be the easiest cheesecake recipe ever. To make 18 mini cheesecakes you will need:
- Oreo Cookies (18 whole cookies and about 8 to chop up)
- two 6 oz boxes of cream cheese at room temperature
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 1/2 cup of sour cream
- 1 tsp vanilla
- 1/8 tsp salt
- cupcake liners
Preheat the oven to 275 degrees, place the cupcake liners in muffin tins, then place an Oreo* at the bottom of each one.
In a large mixing bowl, beat the cream cheese until it is smooth. Add in the sugar and mix until smooth. Mix in the beaten eggs and the vanilla, scraping down the sides of the bowl when necessary. Add in the sour cream and salt. Mix well. Carefully spoon batter into lined muffin tins until they are filled about 2/3 of the way.
Coarsely chop Oreos and add to the top of each mini cheesecake. Bake at 275 for about 20 – 23 minutes until set. Let cool completely and refrigerate for at least 2 hours before serving.
To serve, carefully peel off the cupcake liners and arrange on a platter. Makes 18 mini cheesecakes.
These little beauties are so, SO good!
By the way, there are lots of variations you can make.
Use ‘Nilla Wafers or Vanilla sandwich cookies and mix berries into the batter. Drizzle with caramel or top with chopped nuts. This is a one-size-fits-all cheesecake recipe and the most difficult thing about it is waiting for them to set up in the fridge before digging in!
Enjoy!!
- Oreo Cookies (18 whole cookies and about 8 to chop up)
- two 6oz boxes of cream cheese at room temperature
- ½ cup sugar
- 2 eggs, lightly beaten
- ½ cup of sour cream
- 1 tsp vanilla
- ⅛ tsp salt
- cupcake liners
- Preheat the oven to 275 degrees, place the cupcake liners in muffin tins, then place an Oreo* at the bottom of each one.
- In a large mixing bowl, beat the cream cheese until it is smooth. Add in the sugar and mix until smooth. Mix in the beaten eggs and the vanilla, scraping down the sides of the bowl when necessary. Add in the sour cream and salt. Mix well. Carefully spoon batter into lined muffin tins until they are filled about ⅔ of the way.
- Coarsely chop Oreos and add to the top of each mini cheesecake. Bake at 275 for about 20 - 23 minutes until set. Let cool completely and refrigerate for at least 2 hours before serving.
- To serve, carefully peel off the cupcake liners and arrange on a platter. Makes 18 mini cheesecakes.
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i love oreo cupcake
Heyyy Could you please tell me whether it is 275 Fahrenheit or Celsius ?
It is 275 Fahrenheit. 🙂
Oreo cheesecake cupcakes were a hit!!!! Thanks so much for the reciepe!!!!
Yay! So glad you liked them!
Made them last night and they came out amazing!! Great recipe
Yay! Glad to hear it!
How do you get the oreos to stay on the bottom. Mine kept rising to the top of the mixture
Hi Chelley, I don’t know… mine just stayed down. Maybe your batter isn’t thick enough? I’ve never had that happen. (Hope it still tasted good, at least!)
Can I use the 8oz boxes of cream cheese and the same amts of the other ingredients you listed? I have never seen 6oz boxes..
Yes! 8oz will work fine. 🙂
Just cut off 6 ounces from the 8 ounce box
hi! This looks amazing! How many servings does this make?
The recipe calls for 18 whole cookies to go in the bottom of the muffin tins so I’d say you would have 18 servings…. unless you’re like me and you eat 2 or 3 yourself which would reduce the number of servings for everyone else… haha!!
Vivienne… I really just want to say… that your blog has “helped me out” more times than I dare to even count (lol). The recipes that you share with all of us are “right up there” with “the best” (in my opinion anyway), and I feel that many of the DIY projects you post for all of us to see are just so brilliantly mastered!
So from me personally Vivienne, I would like to say “thank you” for ALL that you do! For all of the hard work that you DO… AND… for all of the TIME that you obviously take TO DO IT ALL!! These are but only a couple of reasons I’m sure as to “why” your blog “IS” one of THE BEST!!
Enjoy the holidays coming up now. I can only imagine the beautiful things and great ideas that you have in store for us regarding those. Thank you again for everything Vivienne. 🙂
Deb, I can’t begin to tell you how much your kind words mean to me! They certainly made my day. Thank you, thank you, thank you! xo
Hi, I was going to make these for a birthday party for Sunday, would I be able to make them Friday and keep them in the fridge till Sunday? Would they still be just as good? Or should I try and make time to make them closer to Sunday? Thanks!
Hi Kelly, I haven’t tried making them in advance, but I am sure they would be fine as long as kept refrigerated. Enjoy!
Should the individual cakes be soupy when I take them out of the oven? Are they supposed to set when they are in the fridge?
Lauren, you should bake them 20 to 25 minutes until they are set. They should not be soupy.
Are you using mini Oreos?
Just found Philadelphia ready to eat cheesecake filling. Gonna try this on top of the Oreo instead of baking. One question tho, does the Oreo become soft during baking? That’s probably better to make it easier to eat.
Can I just leave it in the cupcake liners as cupcakes on a cupcake tier?
Certainly, Louina. They are your dessert… do whatever you like! 😉
When you say Vanilla, do you mean Vanilla Extract or Vanilla Flavoring? Thanks! Looking forward to trying these today.
Hi Katie! Vanilla extract. 🙂
This recipe is great! Do you have a recommendation for how much fruit you should put into the batter?
Hi Mae, I actually don’t have a recommendation for how much fruit to add. This recipe is super forgiving, so you should be able to play around with it very easily.
Hi V, just wanted to drop you a line and thank you for this blog. I made these for a women’s ministry I am part of and they were a huge hit. Making them again this weekend for my grandmother’s birthday party! 🙂 have a great day!!!
That’s great! Thanks for reading. 🙂
Hi there! I believe someone asked already but I didn’t see an answer yet, but does the oreo cookie on the bottom get softer at all? Thanks! Can’t wait to make these today!
Hi Deb, I think they get a little bit softer, but there is still some crunch to them. Thanks for reading!
Can I use a baking dish instead? What size would work?
Hey Vivienne… Is there a way to print your recipes? I haven’t found a print icon anywhere. Maybe it’s just me?
My husband loves cheese cake & cream cheese I will make these & I bet he will bring me more grocery’s & more food..treats for my cats. We are separated…Thanks so much for sharing this with the public..GOD BLESS
Glad you liked it!
How many cupcakes does this recipe make?
Hi Clarissa, it makes 18.
Hi Vivienne, I’m a little confused, I need to make 60 for my work party, I see where it says 18 whole oreos and 8 chopped up, but this comment says it MAKES about 24? Not 18?
I’m having a hard time coming up with all the measurements to make 60.
It makes 18. 24 is incorrect. Thanks for catching that.
Hey! I was wondering if you could make these in a mini cupcake pan. And if so how long should o bake then for?
Probably not, since you need to put the Oreo in the bottom of the cup…
I Have definiTely made cheesecake minis with mini nilla wafers, so i would say, you most Definitely be able to use mini oreos. I’m getting ready to maKe them with minis right now.
I feel kind of silkly for asking this, but I am having a a hard time calcuting how much of everything I will need to make 60 of these for my work party.
I have the oreos figured out, but I’m not too good with measurements, I am horrible at following directions, I like mixing things up.
Silly**
I was just wondering how long they wOuld stay good in the fridge… I have a party sat and sunday and would Rather make them both 1 day
HI. THANKS FOR THE GREAT recipe. DOES IT MATTER IF THE OREOS are ORIGINAL OR DOUBLE stuffed? ALSO.. DID YOU USE REGULAR 12 space MUFFIN PANs AND ONLY FILL THE SECOND PAN WITH HALF TO COME OUT WITH A TOTAL OF 18? MERRY CHRISTMAS.
Just wondering if you can freeze these when DONe?
Mine sunk in the middle what did i do wrong
Sorry, I don’t know.
these oreo cheesecake bites were so yummy! I did tweak it wth my own cheesecake batter recipe since I had exta from my regular cheesecake. Thanks so much for this creative recipe!
Made these for my MEMORIAL Day party- sooooo amazing i hope there are some left by the time my guests arrive. Lol
Easy to make and so many ways to add variations to please everyone. You rock!!!!
I am 16 years old and wanting to go into the culinary field. As a simple study doing any baked goods and sweet treats i can find, and by far when I done this one, it was an absolute hit with everyone i knew. I loved it, super easy, fun, and got to make an excuse to buy more oreos! Love it!
Kelsey, that makes me so happy to hear! I’m glad you enjoyed them!
I made this cupcakes and they taste salty.. What is the purpose of adding sAlt?
Any way to extend this receipe to a cheesecake with oreo crUst? Would iT be the same bake time?
I made these both ways. Mini and as a full cheesecake. I did oreocrust wIth both. They were yummy. Ive done them With Mini chocolate chips as well as white chocolate chips.
Thanjs fir the recipe. Has been fun to play with and Always deliish!
Please forgive my typos. Lol.
I make these GF by using Gluten Free by using GF-type oreo cookies. Big hit with everyone including my GF guests!