Mini Oreo Cheesecake Cups

Discover the irresistible taste of these mini Oreo cheesecake cups! These bite sized cupcakes are perfect for parties or holidays and are incredibly easy to make.

When life gives you Oreos, you could do the sensible thing and dunk them in milk – or, if you’re anything like me, you transform them into something even more magical: Oreo cheesecake cups!

Before you accuse me of culinary witchcraft, let me tell you, this is one spell you’ll happily fall under.

Welcome to my kitchen-laboratory, where today’s experiment involves turning everyone’s favorite cookie into a tiny, irresistible cheesecake.

Imagine a base of crunchy Oreo goodness, then a layer of creamy, dreamy cheesecake that includes – you guessed it – more Oreos. This is going to be one of your favorite desserts when the day is done.

Now, I know what you’re thinking. “Are these mini treats complicated to make? Do I need to be a wizard in the kitchen?”

The answer to both questions is no.

This beauty of these Oreo cheesecake cupcakes is their simplicity. With a few basic ingredients and some simple steps, you’ll be on your way to impressing friends, family, and even yourself.

And let’s be honest, nothing says “I know how to have a little fun” like whipping out a batch of homemade Oreo cheesecake cups at a moment’s notice.

So, grab your aprons, preheat your ovens, and let’s embark on this sweet journey together. Whether you’re a seasoned baker or a newbie in the world of dessert-making, these cheesecake cups are your ticket to a fun, delicious experience.

Ready to dazzle your taste buds and add a dash of whimsy to your day? Let’s get mixing and, of course, taste-testing. After all, it’s all in the name of science… and Oreos.

I can picture these at any kind of celebration – baby shower, wedding, graduation, birthday, Easter. Are you ready to get the recipe? Here’s what you’re going to need for these Oreo cheesecake cups.

Ingredients

• 15 Oreo cookies
• 2 (8 ounce) packages cream cheese, room temperature
• 1/2 cup sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup chopped Oreos (reserve a few tablespoons for topping)

Tips and tricks for this recipe:

The easiest way to cut up Oreos (in my humble opinion) is to put in a plastic bag and roll with a rolling pin or crush gently with a glass (be careful!).

Tip for baking the cheesecake: make sure the middles don’t look too wet – and give the pan a slight jiggle (wear an oven mitt). It should jiggle just a little bit or not at all. If there is noticeable movement, leave in for a few more minutes and check again.

These would be really delicious topped with whipped cream.

You can keep them in the fridge for up to five days. You’ll want to put your bite sized desserts in an airtight container with a cover so that they stay fresh.

Note that you can also do the same and store in the freezer for up to a month.

Get the printable recipe for these Oreo cheesecake cupcakes below:

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Now that you’ve made this dessert recipe, let me know what you think in the comments. I’d also love for you to check out these other Oreo themed desserts:

Boozy Milkshake • Candy Corn Popcorn • Chocolate Oreo Ice Cream • Chocolate Tart • Christmas Balls • Cinnamon Roll Cookie Bars • Cookie Monster Bark • Dirt Pudding Cups • Fruity Pebbles Dessert Bars • Individual Cheesecakes • Mocha Bars • Pudding Poke Cake • Pumpkin Bars • Strawberry Cake Mix Brownies