Seven Oreo cheesecake cupcakes on a white serving dish with a fork.
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5 from 1 vote

Easy Oreo Cheesecake Cupcakes Recipe - A Sweet Treat

These mini oreo cheesecake cupcakes might be short on size, but they are twice as tasty. Some mini cheesecake recipes are not baked, but this one was. Enjoy!
Prep Time10 mins
Cook Time22 mins
Chilling time4 hrs
Total Time4 hrs 32 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake bites, mini cheesecake recipe, cheesecake recipes
Servings: 12 cupcake cheesecakes
Calories: 41kcal
Author: Sharon Rigsby


  • 1 pkg Oreo cookies 14.3 oz, (regular size cookies, not minis)
  • 2 pkg cream cheese 8 oz packages, at room temperature*
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs at room temperature
  • 1/2 cup sour cream
  • pinch kosher salt


  • Preheat the oven to 275 degrees.
  • Using an electric mixer, beat cream cheese until smooth.
  • Add sugar and eggs, one egg at a time. Mix well.
  • Beat in vanilla, sour cream and salt. Mix well.
  • Put paper liners in your muffin cups and place one Oreo at the bottom of all of the cups.
  • Using a 1-1/2 inch ice cream scoop fill each cup almost to the top with the cream cheese mixture.
  • Crumble six-seven Oreos and sprinkle over the top of each cup.
  • Bake for 22-25 minutes or until the filling is just set.
  • Cool completely on wire racks and refrigerate for at least 4 hours or up to 24 hours.



Sharon's Expert Tips:
Store any leftover cheesecakes in an airtight container in the refrigerator for two to three days. If you have any leftover cupcakes, they can be frozen for up to a month. If frozen, allow them to defrost in the refrigerator overnight.
You can also use a mini-muffin pan and mini-Oreo cookies to make delicious mini cupcakes. This recipe makes 48 mini-sized cheesecakes.
It's important that your cream cheese is at room temperature. If it's not, it will not mix well with the other ingredients and you will have lumps. To bring it to room temperature, either leave it on the counter for an hour or so or unwrap and place in a microwave-safe dish, and microwave for 30 seconds. 
To bring your eggs to room temperature, either leave them on the counter for an hour or so or place the eggs in a bowl of hot water for ten minutes. 


Calories: 41kcal | Carbohydrates: 6g | Fat: 1g | Cholesterol: 3mg | Sodium: 6mg | Potassium: 10mg | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 8mg