What could be better than a no-bake cheesecake? Mini no-bake Oreo cheesecakes. These tiny treats begin with an Oreo cookie crust, are filled with a light, creamy Oreo cheesecake filling, and finished with a glossy chocolate ganache. For a charming touch, top each one with a small dollop of whipped cream and a mini Oreo.
If you enjoy mini cheesecakes, try my Mini Biscoff Cheesecakes—their removable bases made servings simple and they quickly became a reader favorite. Because these Mini Oreo Cheesecakes require no baking or eggs, they’re quick and easy to prepare whenever you want a sweet, oven-free dessert.
Helpful Tools
Mini cheesecake pans with removable bases are ideal for neat, straight sides and easy removal. You press the crust and filling into each cavity, chill, then push the base up to release a perfect, small serving.
A tart tamper is optional but useful for compacting crusts into small pans. If you don’t have one, a small flat-bottomed glass or shot glass works well to press the crumbs firmly into each tin.
An offset spatula is handy for smoothing the cheesecake tops to a clean, even finish after filling the pans. Large disposable piping bags make filling the tins quick and tidy and are also useful for decorating cupcakes or cakes.
Tips for the Best Mini Oreo Cheesecakes
- Whip the cream on high speed. After adding heavy cream to the cream cheese mixture, whip on high until very thick and holding stiff peaks. Fold in the chopped Oreos gently to keep air in the filling.
- Refrigerate overnight. Allow at least 8 hours, preferably overnight, for the cheesecakes to fully set. If needed, pop them in the freezer for 10–15 minutes after chilling to help them release cleanly from the pan.
- Use a warm towel for clean edges. To remove cheesecakes from the pans, wrap a warm, damp towel around the outside of each mold for a few seconds, then push the base up from the bottom to get smooth sides.
Mini Cheesecake FAQs
What can I use if I don’t have a mini cheesecake pan?
If you don’t have removable-bottom pans, use a standard or mini muffin tin lined with cupcake liners. Liners make removal easy and still produce a delightful individual cheesecake.
What can I do if my cheesecakes aren’t coming out of the pan?
Run a warm, damp towel around the outside of each tin before pushing the base up. This warms the sides slightly and helps the cheesecake slide out with clean edges.
How do you get the base off of the crust?
The metal removable bases should separate from the crust easily once you push the cheesecake up. A bit of butter in the crust and greasing the pan lightly before pressing the crumbs helps the base release.
Why didn’t my cheesecakes set up?
If they remain soft after 8 hours, the heavy cream was likely under-whipped. You can firm them in the freezer until solid enough to remove from the tins.
How do I store mini cheesecakes?
Store finished cheesecakes in an airtight container in the refrigerator for up to 3 days, or freeze (without whipped cream) for up to 3 months. Thaw frozen cheesecakes in the fridge for a few hours before serving and add whipped cream and mini Oreos just before serving.
More Cream Cheese Desserts That You’ll Love
- Strawberry Crunch Cheesecake
- Vanilla Cupcakes with Chocolate Frosting
- Baileys Irish Cream Cheesecake Brownies
- Ginger Molasses Cookie Sandwiches
- Apple Cheesecake Pop-Tarts
If you make these Mini Oreo Cheesecakes, please leave a comment and tag @sweetkitchencravings on Instagram or TikTok. Enjoy making and sharing these bite-sized treats!
Mini Oreo Cheesecakes
Print Recipe
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Ingredients
For the Oreo Crust
- 18 Oreos
- 4 Tablespoons (56g) butter, melted
For the Oreo Cheesecake Filling
- 24 oz (3 blocks or 681g) cream cheese
- 2 cups (230g) powdered sugar
- 1 Tablespoon vanilla extract
- 1 ½ cups (360ml) heavy cream
- 12 Oreos, roughly chopped or crushed
For the Ganache
- ⅓ cup (84g) dark chocolate, chopped
- ⅓ cup (84g) heavy cream
For the Topping (optional)
- whipped cream
- 24 mini Oreos
SHOP INGREDIENTS
Instructions
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Oreo Crust: Pulse Oreos in a food processor until fine crumbs form. Add melted butter and pulse until combined.
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Lightly coat two 12-count mini cheesecake pans with cooking spray. Place about 1 tablespoon of crust mixture into each tin and press firmly to compact. Chill the pans while you prepare the filling.
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Cheesecake Filling: In a stand mixer fitted with the paddle attachment, beat cream cheese and powdered sugar until smooth. Add vanilla and scrape the bowl.
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Switch to the whisk attachment. With the mixer on low, slowly stream in the heavy cream. Increase speed to high and whip until thick and forming stiff peaks (about 20–30 seconds). Fold in the chopped Oreos gently.
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Use a large piping bag to fill the chilled pans to the top with filling. Smooth the tops with an offset spatula. Refrigerate 8 hours or overnight.
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When set, push each cheesecake up from the bottom to remove it from the tin, then peel the metal base away from the crust.
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Ganache: Combine chopped chocolate and heavy cream in a heat-safe bowl. Microwave in 20-second intervals, stirring between, until melted and smooth. Spoon a small amount of warm ganache onto each cheesecake and let set briefly.
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Top each cheesecake with a dollop of whipped cream and a mini Oreo. Serve and enjoy.
Notes
- Storing: Keep cheesecakes in an airtight container in the fridge up to 3 days, or freeze (without whipped cream) up to 3 months.
- Cheesecake Pan: A removable-bottom mini cheesecake pan makes assembly and release easier, though muffin tins with liners are a fine alternative.