Mini Oreo Cheesecakes with Oreo Whipped Cream Recipe

Jump to Recipe Print Recipe

The Comfort of Mini Oreo Cheesecakes with Oreo Whipped Cream Recipe

There’s something undeniably cozy about indulging in a dessert that’s both bite-sized and packed with familiar flavors. I love how Mini Oreo Cheesecakes with Oreo Whipped Cream Recipe brings together the velvety cream cheese filling with the nostalgic crunch of Oreos—it’s like a hug in dessert form. Whether you’re sharing them at a gathering or savoring a quiet moment alone, these tiny treats have this wonderful way of making you feel cared for.

From the deep, slightly crisp cookie crust to the lightly sweetened whipped cream dotted with crushed Oreos, every layer tells a story. You’ll notice the creaminess of the filling hits the perfect balance with just a hint of tang from sour cream, making each bite so satisfying. Plus, these mini cheesecakes are surprisingly easy to whip up, which makes them ideal for a weekend project or last-minute guests.

I remember the first time I made this recipe—it quickly became a crowd favorite because it’s approachable yet impressive. If you love Oreo cookies as much as I do, you’ll appreciate how the Oreo Whipped Cream topping elevates this dessert to the next level. It’s truly a classic with a playful twist.

Ingredient Guide

• Oreo cookies (160g crushed + whole and crushed for filling and whipped cream): Provide that classic cookie crunch and chocolate flavor in the crust, filling, and whipped topping. You can try chocolate sandwich cookies if Oreos aren’t available.
• Butter (50g, melted): Binds the crushed Oreos together for the crust; gives a rich mouthfeel.
• Cream cheese (340g, softened): The creamy base that makes the filling velvety and rich. Make sure it’s softened to avoid lumps.
• Sour cream (½ cup): Adds a subtle tang and creaminess, balancing the sweetness perfectly.
• Granulated sugar (½ cup): Sweetens the filling without overpowering the Oreo’s distinct chocolate flavor.
• Eggs (2 whole plus 1 yolk): Provide structure and help set the cheesecake filling to the right creamy consistency.
• Vanilla extract (1 teaspoon): Enhances the overall flavor with a delicate aroma.
• Kosher salt (½ teaspoon): Balances the sweetness and intensifies flavors.
• Heavy cream (¼ cup for filling + 1 ½ cups for whipped cream): Makes the filling silkier and whipped cream light, fluffy, and luscious.
• Powdered sugar (2 tablespoons): Sweetens the Oreo whipped cream without grit.

Prep Before You Begin

Before you dive in, get everything organized with your mise en place—measure your ingredients, soften the cream cheese, and line your muffin tin with paper liners. Preheating the oven to 350°F (180°C) ensures the crust bakes perfectly before lowering the temperature for the filling bake. Having this all squared away saves you time and stress when it’s time to bake.

How to Make Mini Oreo Cheesecakes with Oreo Whipped Cream Recipe

1. Line the muffin tin: Place paper liners in each muffin cup. This makes clean removal simple and keeps the crust intact.
2. Prepare the crust: Combine the finely crushed Oreo crumbs with melted butter until the mixture feels like wet sand. You’ll notice a beautiful dark chocolate aroma here. Distribute about a teaspoon of this mixture into each liner and gently press down with a spoon to form an even, firm base.
3. Bake the crust: Pop the tin into your preheated 350°F (180°C) oven for 5 to 8 minutes. This step helps the crust set into a lightly crisp foundation without overbaking. Let them cool while you create the filling, then lower your oven temperature to 280°F (140°C).
4. Mix the filling: In a large bowl, blend softened cream cheese, sour cream, and granulated sugar until smooth and creamy. I like to use a hand mixer here to get it extra velvety. Slowly add in the eggs, egg yolk, heavy cream, kosher salt, and vanilla, mixing just until combined to prevent overbeating. Gently fold in the chopped Oreos, so you get those delightful cookie chunks scattered throughout.
5. Fill the crusts: Spoon the creamy filling evenly over each crust, filling them nearly to the top. Give the tin a gentle tap on your countertop to release any air bubbles and ensure the surface is smooth.
🚀

Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Mini Oreo Cheesecakes with Oreo Whipped Cream Recipe turns out reliably amazing.

6. Bake carefully: Place the filled muffin tin into the oven at 280°F (140°C). Bake for around 15 minutes until the edges are set but the centers still wobble slightly. This gentle baking prevents cracking and keeps the filling creamy. A jiggle is perfect—if it’s fully firm, it might be overbaked.
7. Cool it down: Leave the cheesecakes inside the oven with the door slightly ajar. Cooling slowly stops sudden temperature changes that could cause cracking or sinking. Once completely cool at room temperature, cover and refrigerate for at least 5 hours or overnight. This chilling step solidifies the dessert’s texture beautifully.
8. Make the Oreo whipped cream: To serve, whip the heavy cream with vanilla extract and powdered sugar until soft peaks form. Fold in the crushed Oreos gently so the whipped cream stays fluffy but gains those crunchy bursts.
9. Serve and enjoy: Dollop generous spoonfuls of the Oreo whipped cream atop each mini cheesecake. You’ll see the contrast of creamy, crunchy, sweet, and chocolatey come alive in every bite.

Creative Variations for Mini Oreo Cheesecakes with Oreo Whipped Cream Recipe



• Swap in mint Oreos and add a touch of mint extract for a refreshing twist.
• Mix in a swirl of peanut butter into the cream cheese filling for nutty richness.
• Add mini white chocolate chips to the filling for a subtle sweetness contrast.
• Top with fresh berries alongside the Oreo whipped cream for a pop of color and tartness.
• Try using dark chocolate wafer cookies if you want a deeper cocoa flavor in the crust and whipped cream.

Storage, Freezing & Reheating

• Refrigerate: Store covered for up to 3 days to keep the texture fresh and creamy.
• Freeze: Wrap individual cheesecakes tightly and freeze up to 1 month. Thaw overnight in the fridge before serving.
• Reheat: For a slightly warm treat, gently warm in a low oven (about 250°F/120°C) for 5-7 minutes—but I usually enjoy them cold to savor the creaminess.

Mini Oreo Cheesecakes with Oreo Whipped Cream Recipe FAQs

• Can I use regular cream instead of sour cream? You can substitute with Greek yogurt or full-fat crème fraîche for a similar tang and creaminess.
• Why do I need to bake the crust first? Baking sets the crust so it holds together and prevents sogginess from the wet filling.
• How do I avoid cracks in my mini cheesecakes? Baking at a low temperature, cooling gradually with the oven door ajar, and not overmixing the batter all help prevent cracks.
• Can I make these gluten-free? Yes! Use gluten-free sandwich cookies or your favorite gluten-free chocolate cookies for the crust and whipped cream.
• Is it okay to use store-bought whipped cream instead of Oreo whipped cream? Store-bought whipped cream works fine, but making the Oreo whipped cream yourself adds extra flavor and texture that really sets these cheesecakes apart.



Print

Mini Oreo Cheesecakes with Oreo Whipped Cream Recipe



Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 82 reviews

These Mini Oreo Cheesecakes with Oreo Whipped Cream are a delightful no-fuss dessert perfect for Oreo lovers. Featuring a crunchy Oreo crust, creamy cheesecake filling studded with chopped Oreos, and topped with luscious Oreo whipped cream, these individual cheesecakes are easy to make and guaranteed to impress.

• Author: Olivia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 5 hours 45 minutes
• Yield: 12 mini cheesecakes
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

For the Crust:

• 160g Oreo cookies, finely crushed
• 50g butter, melted

For the Filling:

• 340g cream cheese, softened
• ½ cup sour cream
• ½ cup granulated sugar
• 2 whole eggs
• 1 egg yolk
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• ¼ cup heavy cream
• 8 Oreo cookies, coarsely chopped

For the Oreo Whipped Cream:

• 1 ½ cups heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 80g Oreo cookies, crushed

Instructions

1. Crust Preparation: Line a muffin tin with paper liners and preheat the oven to 350°F (180°C). Mix the finely crushed Oreo cookies with melted butter until well combined. Press about a teaspoon of the mixture into each muffin cup to form the crust. Bake for 5-8 minutes and then let cool. Lower the oven temperature to 280°F (140°C) for baking the filling later.
2. Filling Mix: In a mixing bowl, blend the softened cream cheese with sour cream and sugar until smooth and creamy. Gradually incorporate the whole eggs, egg yolk, heavy cream, kosher salt, and vanilla extract, mixing until just combined. Gently fold in the coarsely chopped Oreo cookies to distribute evenly.
3. Baking the Cheesecakes: Spoon the cheesecake filling over the cooled crusts in the muffin tin, filling each cup nearly to the top. Tap the tin gently to release any air bubbles in the batter. Bake in the lowered temperature oven (280°F / 140°C) for about 15 minutes, or until the edges are set but the center still jiggles slightly when shaken. Once baked, allow the cheesecakes to cool in the oven with the door cracked open to prevent cracking.
4. Chilling: After cooling to room temperature, cover the cheesecakes tightly and place them in the refrigerator to chill for at least 5 hours or preferably overnight. This step is crucial for setting and developing the creamy texture.
5. Preparing Oreo Whipped Cream: Before serving, whip the heavy cream with vanilla extract and powdered sugar until soft peaks form. Gently fold in the crushed Oreo cookie pieces. Pipe or dollop the Oreo whipped cream onto each mini cheesecake just before serving for added flavor and decoration.

Notes

• Make sure the cream cheese is softened to room temperature for a smooth filling.
• Baking at a lower temperature helps prevent cracking and creates a creamier texture.
• Chilling overnight enhances the flavor and texture of the cheesecakes.
• Use paper liners in the muffin tin for easy removal.
• You can adjust the amount of chopped Oreos in the filling to your liking.
• For best results, crush Oreos fresh for the whipped cream topping so they maintain texture.