Sink your teeth into a delicious no-bake mini Oreo cheesecake with the most divine Oreo crust and a dreamy, creamy cheesecake filling, topped with chopped Oreos and an Oreo thin. This is what individual desserts are about; yes, it tastes as good as it looks!

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We love no-bake cheesecakes, Biscoff cheesecake, Malteser cheesecake, and of course, Oreo cheesecake.

But sometimes you don’t want to make a large cheesecake, do you? You want mini, individual portions.

That’s why we’ve made this awesome mini cheesecake, a little like Oreo cheesecake bites but with all the style of its bigger sister.

Why you’ll love this easy recipe

No baking is involved with these mini cheesecakes, and anyone can make them.
The perfect treat for a single person, dinner party, or special occasion.
You’ll fall in love with the insanely good Oreo filling!
They freeze well, so you can make them ahead.
All the ingredients are 100% vegetarian.

What ingredients do I need?

You’ll need all the ingredients shown in the photograph below.

Ingredients needed, full fat cream cheese, butter, powdered sugar, whipping cream, vanilla paste, white chocolate chips, and Oreos.

Place these in front of your guests and they’ll feel incredibly special, that you have gone to so much trouble! The truth is that they are deceptively easy to make!

How to make no-bake mini Oreo cheesecakes with step-by-step instructions

It’s easy to make our mini Oreo cheesecakes if you follow our simple instructions.

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

For the Oreo cheesecake crust

Using a food processor (see further up if you don’t have one), blitz your Oreo cookies until they become fine crumbs.

Then, transfer the crushed Oreos to a large mixing bowl, add melted butter, and stir until they have combined and the crumb mixture is smooth and holds together.

Oreo's in a food processor ready to blitz. — Place Oreo cookies in a food processor and blitz until they are fine crumbs.

Pouring melted butter on to Oreo crumbs. — Transfer the crumbs to a mixing bowl, add melted butter, and mix until combined.

A muffin tray with Oreo crusts in them. — Split the mixture evenly and press the crumbs down to form compact crusts.

Divide the Oreo cookie crumbs evenly into a loose-based muffin tin or mini cupcake pan.

Press firmly down on the crumbs to ensure that are well compacted.

Place the muffin tin in the fridge to chill while making your cheesecake filling.

For the Oreo cheesecake filling

First, place your Oreos in a sealed bag, bash them with a rolling pin to roughly crush them, and set them aside.

Either using a stand mixer with a whisk attachment or an electric handheld mixer, add cream cheese to your mixing bowl and beat it until it’s smooth.

Next, add the powdered sugar (icing sugar) and vanilla and mix until thoroughly combined.

Cream cheese beaten in a bowl. — Beat cream cheese, add vanilla and powdered sugar.

Oreo's folded into the cream cheese mixture. — Fold in whipped cream, crushed Oreos, and white chocolate chips.

A muffin tray with mini oreo cheesecakes in them. — Place the cheesecake filling on top of the crumbs, chill, then sprinkle with crumbs and place a cookie on each.

In a separate mixing bowl, add heavy whipping cream and start to mix slowly, then increase the speed until the mixture has formed stiff peaks.

Then, add the stiff whipped cream to the cream cheese mixture and fold in gently.

Now, fold in your crushed Oreos and white chocolate chips.

Divide your mixture evenly onto the chilled Oreo crusts and flatten them so they have smooth, even layers.

Place the mini Oreo cheesecakes in the fridge for a minimum of 5 hours, but preferably overnight.

Optional cheesecake topping

These little Oreo cheesecakes are gorgeous when decorated once set.

If you choose to decorate your Oreo cheesecakes, then you can roughly crush Oreos and scatter them over the top.

Oreo thins are great to sink into the top of them, or you could even choose to swirl whipped cream.

Serve your delicious mini cheesecakes and enjoy!

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Take a Look

Individual Oreo cheesecakes with Oreo crumbs scattered around.

Recipe notes and expert tips

Don’t have a muffin tin with removable bases?
Use cupcake liners instead.
Give it time
It’s crucial to give your Oreo cheesecakes at least 5 hours to chill, but even better, chill them overnight.
No food processor?
You only need a food processor to break up the Oreos, but if you don’t have one, you can place them in a sandwich bag and bash them with a rolling pin until roughly crushed.
Cream cheese
Make sure your cream cheese is softened, just leave it out for 30 minutes before using, and it needs to be regular cream cheese.

How do I crush Oreo cookies?

There are two ways that you can make crushed Oreos.

You can put them in a food processor and blitz them.

Or you can put them in a sealed sandwich or zip-lock bag and give them a good bash with a rolling pin.

Either way will work, but if you use the rolling pin method, then make sure to crush them until they are fine crumbs.

How do I store leftover mini Oreo cheesecakes?

Leftover no-bake Oreo cheesecakes store great!

They’ll keep in an airtight container in the fridge for up to 4 days.

Freeze them for up to 3 months, ensuring you defrost them thoroughly before eating.

Mini Oreo cheesecake bites with crushed Oreos and a fork.

What should I decorate my mini Oreo cheesecakes with?

We’ve used an Oreo cookie and sunk it into the top. Then we sprinkled crushed Oreos on top.

You could decorate them with whipped cream if you like. You can create some fancy designs with whipped cream.

If you want another impressive but easy to make mini cheesecake, then why not try mini turtle cheesecakes?

How do I make mini Oreo cheesecake bites?

It’s easy to make Oreo cheesecake bites instead of the traditional cheesecake shape.

Follow the instructions, but use a baking tin instead of a muffin tin.

Let the cheesecake set in the same way, and then slice them into cheesecake bites.

Please note that the quantities you’ll need may differ depending on the size of your tin.

More easy cheesecake recipes for you to try

If you love our no-bake mini Oreo cheesecakes, then you should try these easy recipes!

Why not try this delicious Kings Hawaiian cheesecake Danish or no-bake cream puff cake? Or a Three-Rex Birthday Cake which uses Oreo’s too!

We hope you enjoy making and eating our no-bake Oreo cheesecakes and would love to hear how you get on with making them.

Please leave a comment below, and feel free to ask any questions you may have.

Mini Oreo cheesecakes with Oreo crumbs around them.

Print Pin Recipe

5 from 1 vote

No-Bake Mini Oreo Cheesecake

One bite of no bake mini Oreo cheesecake and you'll be hooked. Very easy to make, these make a showstopping easy dessert – try them today! Perfect for a buffet, a dinner party, or a single person. All the glamor without the huge size. These easy cheesecakes are a HUGE crowdpleaser!

Prep Time25

Total Time25

Servings

Calories524

Course: Dessert

Cuisine: American

Author: Mandy Applegate | Splash of Taste

Utensils

Muffin tin

Stand mixer or

Handheld electric whisk

Ingredients

For the cheesecake crust

24 Oreos
4 tbsp Unsalted butter melted

For the cheesecake filling

15 Oreos
16 oz Cream cheese softened
1 tsp Vanilla bean paste
1 cup Powdered sugar (icing sugar)
2 cups Heavy whipping cream
½ cup White chocolate chips

For the decoration (optional)

Oreos (we used Oreo thins)
Crushed Oreos
Whipping cream

US Customary – Metric

Instructions

For the cheesecake crust

Using a food processor (see further up if you don’t have one) blitz your Oreo cookies until they become fine crumbs. Then, transfer the crushed Oreos to a large mixing bowl, add melted butter and stir until they have combined and the crumb mixture is smooth and holds together. Divide the Oreo cookie crumbs evenly into a loose based muffin tin or mini cupcake pan. Press firmly down on the crumbs to ensure that is well compacted. Place the muffin tin in the fridge to chill while you are making your cheesecake filling
24 Oreos, 4 tbsp Unsalted butter

For the cheesecake filling

First, place your Oreos in a sealed bag and bash them with a rolling pin so they are roughly crushed, and set them aside
15 Oreos
Either using a stand mixer with a whisk attachment or using an electric handheld mixer, add cream cheese to your mixing bowl and beat the cream cheese until it’s smooth. Next, add in the powdered sugar (icing sugar) and vanilla and mix until it is fully combined
16 oz Cream cheese, 1 tsp Vanilla bean paste, 1 cup Powdered sugar (icing sugar), 2 cups Heavy whipping cream, ½ cup White chocolate chips
In a separate mixing bowl, add heavy whipping cream, and start to slowly mix, then increase the speed until the mixture has formed stiff peaks. Then, add the stiff whipped cream to the cream cheese mixture and fold in gently. Now, fold in your crushed Oreos and white chocolate chips. Divide your mixture evenly onto the chilled Oreo crusts and flatten them so they have smooth even layers. Place the mini Oreo cheesecakes in the fridge for a minimum of 5 hours, but preferably overnight
Serve when chilled and enjoy!

Optional cheesecake topping

These little Oreo cheesecakes are gorgeous when decorate once set. If you choose to decorate your Oreo cheesecakes, then you can roughly crush Oreos and scatter them over the top. Oreo thins are great to sink into the top of them, or you could even choose to swirl whipped cream on top
Oreos (we used Oreo thins), Crushed Oreos, Whipping cream

Notes

Don’t have a muffin tin with removable bases?
Use cupcake liners instead

Give it time
It’s crucial to give your Oreo cheesecakes a minimum of 5 hours to chill, but even better, chill them overnight

No food processor?
You only need a food processor to break up the Oreos, but if you don’t have one you can place them in a sandwich bag and bash them with a rolling pin until roughly crushed

Cream cheese
Make sure your cream cheese is softened, just leave it out for 30 minutes before using and it needs to be regular cream cheese

Nutrition

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.