Oreo Cheesecake Cupcakes are a fun, fuss-free dessert that's not only delicious but also the ultimate no-bake treat
With a crunchy Oreo crust, a light and creamy filling made with cream cheese and whipped cream swirled with crushed cookies, and a dreamy ganache drizzle, each bite is a little piece of cookies and cream heaven.
These mini Oreo cheesecakes are perfectly portioned for parties, holidays, or-let's be honest-any random Tuesday that needs a little sweet sparkle.
Jump to:
- Why you'll love this recipe
- Ingredients and substitutions
- Variations to try
- How to make the best Oreo cheesecake cupcakes
- Shortcut to dessert (time-saving tips)
- Serving suggestions
- Storing and freezing tips
- Recipe FAQs (Your questions answered)
- Pro tips for perfect results every time
- Let's keep the cheesecake party going!
- Recipe:
Why you'll love this recipe
- No oven needed! That's right-like my Oreo Fudge and Chocolate Covered Oreos, these cuties come together without turning on the oven.
- Make-ahead friendly. These mini cheesecakes are perfect for party planning or prepping a day early.
- Always a crowd favorite. Just like this delicious Oreo Pound Cake, kids and grown-ups alike go wild for these Oreo cheesecake bites. I first made them for a Christmas party, and they were gone before I could even set the plate down!
Ingredients and substitutions
Below are my notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of all ingredients and measurements.
For the crust:
- Oreos: Classic is best, but feel free to get fancy with flavored Oreos!
- Butter: Salted or unsalted butter will work-just melt it down and mix it in.
For the filling:
- Heavy cream: Whipped to stiff peaks for that luscious, mousse-like texture.
- Cream cheese: Use full-fat, and make sure it's room temp for easy blending.
- Powdered sugar: Sweetens without making the filling grainy.
- Vanilla extract: A splash of cozy flavor.
- Chopped Oreos: Folded in for that signature cookies-and-cream goodness.
Toppings (optional but highly encouraged):
- Whipped topping, extra Oreos, and ganache or fudge sauce-the cherry on top (well, technically, the cookie on top).
Variations to try
- Mint Oreo Cheesecake Cupcakes: Swap in Mint Oreos and add ¼ teaspoon peppermint extract to the filling.
- Peanut Butter Oreo version: Add a third of a cup of creamy peanut butter to the filling.
- Gluten-free option: Use gluten-free sandwich cookies.
How to make the best Oreo cheesecake cupcakes
- Make the crust. Use a food processor and pulse Oreos into fine crumbs, mix with melted butter, and press into cupcake liners in a muffin tin. (No judgment if you sneak a few cookies for yourself.)
- Whip the cream. In a cold bowl, whip the heavy cream until stiff peaks form. Set aside.
- Beat the cream cheese. In a separate bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla; mix until creamy.
- Combine gently. Use a rubber spatula to fold the whipped cream into the cream cheese mixture gently so it stays nice and fluffy. Stir in chopped Oreos.
- Assemble. Spoon or pipe the filling over the crusts. Smooth the tops and pop them in the fridge for at least 4 hours (overnight is even better).
- Before serving, heat the fudge sauce in the microwave for 30 seconds, or make the ganache and drizzle it over the top.
- Add a dollop of whipped topping and a few sprinkles of crumbs, top with a mini Oreo, serve, and enjoy.
Shortcut to dessert (time-saving tips)
Use whole Oreos for the crust.Drop one right into each liner-boom, instant base!
Make ahead:These chill beautifully overnight, freeing you up to focus on your main dish… or your Netflix queue.
Serving suggestions
- Serve chilled with a drizzle of ganache and a swirl of whipped cream.
- Great on dessert bars, birthday trays, or baby shower buffets.
- Want to get fancy? Add a dusting of cocoa powder or edible glitter. (Yes, it's a thing.)
Storing and freezing tips
Refrigerator:Store in an airtight container for up to 5 days.
Freezer:Wrap each cupcake (without toppings) in plastic wrap, then freeze in a zip-top bag or container. Thaw in the fridge overnight before adding toppings and serving.
Recipe FAQs (Your questions answered)
Yes! Just crush the Oreos in a zip-top bag using a rolling pin or heavy pan.
Paper or silicone cupcake liners make for easy removal and prettier presentation.
You can, but freshly whipped cream gives the cupcakes a better texture and flavor. You can use Cool Whip as the topping.
Pro tips for perfect results every time
- Room temp cream cheese is key-no lumps!
- Whip the cream to stiff peaks so your filling stays firm and dreamy.
- Fold gently when combining so the filling stays fluffy, not deflated.
- Use a piping bag for a neat and tidy look when filling the cupcake liners.
- Patience is a virtue. For the best results, let your mini cheesecakes set up for a minimum of four hours in the fridge, but overnight is ideal for the perfect texture.
Let's keep the cheesecake party going!
If you're as obsessed with cheesecake as I am, you'll love these other sweet treats. Bonus: All but one are no-bake, too!
⭐ ⭐ ⭐⭐⭐Did you make this recipe? I'd be thrilled to hear what you thought! Did you add your own twist or have a tip to share? Drop a comment below-I read every one-and don't forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.
Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you'll swing back soon for more Southern-inspired goodness. 💛
Recipe:
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Oreo Cheesecake Cupcakes Recipe – No Bake
Equipment
- Muffin tin and cupcake liners
Ingredients
Crust
- 14 Oreo cookies, (regular-size cookies, not minis)
- 2 tablespoons butter, melted
Filling
- 2 cups cold heavy cream
- 16 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 7 Oreo cookies, chopped (regular-size cookies, not minis)
Topping
- 9 ounces frozen whipped topping, thawed (I used Cool Whip)
- 25 Mini Oreos, Crush a few and leave the rest whole
- 1 cup chocolate fudge sauce or ganache (see recipe below)
Ganache
- 1 cup chocolate chips
- 2 tablespoons heavy cream
Instructions
- Make the Oreo Crust by placing the Oreos in a food processor and pulsing them into fine crumbs. Stir in the melted butter until evenly combined. (Reserve a tablespoon of the Oreos to sprinkle on top, optional.) Press the crumb mixture into the bottoms of a lined muffin tin (using paper liners for easy removal)and set aside.
- For the filling, whip the heavy cream in a large bowl until stiff peaks form, then set aside. In a separate large bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, beating until well combined. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Stir in the chopped Oreos, making sure they're evenly distributed.
- Spoon or pipe the cheesecake filling over the Oreo crust in each muffin cup, smoothing the tops. Chill in the refrigerator for at least four hours or until fully set. For best results, chill overnight.
- Before serving, heat the fudge sauce for 30 seconds and drizzle it on the cheesecakes. To make the optional ganache, heat the heavy cream in a small saucepan or microwave until hot but not boiling. Pour the hot cream over the chocolate chips and let it sit for 1 to 2 minutes. Stir until smooth and glossy, then drizzle the ganache over the mini cheesecakes once set.
- For the toppings, spoon a dollop of whipped topping on the cupcakes and top with a few crushed Oreos and a whole mini Oreo.
Notes
- Room temp cream cheese is key-no lumps!
- Whip the cream to stiff peaks so your filling stays firm and dreamy.
- Fold gently when combining so the filling stays fluffy, not deflated.
- When filling the muffin cups, use a piping bag for a neat and tidy look.
- For the best results, let your mini cheesecakes set up for a minimum of four hours in the fridge, but overnight is ideal for the perfect texture.
- For the best results, wait until just before serving to add the toppings.
- Store in an airtight container in the fridge for up to 5 days.
- To freeze, wrap each cupcake (without toppings) in plastic wrap, then freeze in a zip-top bag or container. Thaw in the fridge overnight before adding toppings and serving.
Nutrition
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Ann
I just put them in the oven. Look beautiful. I think the calories per mini cheesecake is probably way to low.
Marilyn Ziller
Is the oven temperature really 275?
Sharon Rigsby
Hi Marilyn, yes! I know it sounds low, but it works!
Bev Scheer
Hi Sharon, Quick question, how long do I bake the mini cheesecake oreo treat?
Sharon Rigsby
Hey Bev, I think around 10 minutes or so should do it. I would check them at 8 minutes and keep a close watch on them because they are so small.
All the best,
Sharon