Small batch mini cheesecakes with oreo crust made in a muffin tin are an easy dessert for all cheesecake lovers. It is made using 7 simple ingredients that you probably already have on hand and baked in a cupcake tin for your newest favorite personal dessert.
If you enjoy these mini cheesecakes, you’ll also love The Best No Bake Cheesecake Bars with vanilla beans, Mini Cheesecake recipe for one/two, Easy Chocolate Chip Crumbl Cookie Cups as well as The creamiest chocolate cheesecake mini recipe!
Small batch mini cheesecakes will quickly become your family’s favorite treat. They are as delicious as a regular cheesecake minus all the extra time, work, and hassle.
Unlike traditional cheesecakes, these ones are made with an Oreo cookie crust because let’s be honest, Oreos are one of America’s best cookies! So since I’m here giving homage to all of America’s greatest desserts, I had to mix cheesecake and Oreos together.
This is the best oreo crust mini cheesecake recipe
Today, I wanted to share a basic plain mini cheesecake recipe so that it can be mine as well as your blank canvas to get creative in the future.
This recipe uses golden Oreos at the bottom instead of the graham crust and is then topped with a smooth creamy cheesecake batter then baked to perfection!
Why you need to make this recipe!
- Made with golden Oreos ( can also be made with regular Oreos)
- No water bath needed
- Comes in a small batch
Small batch mini cheesecakes ingredients
Here are the ingredients you will need to make these cheesecake bites. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Cream cheese- Make sure to use room temperature full-fat cream cheese.
- Sour cream– The sour cream will add creaminess and airiness to your mini cheesecakes.
- Heavy cream- The heavy cream will keep this cheesecake recipe more moist and creamy as well.
- Egg– The egg is gonna be the binding agent and will allow your mini cheesecakes to set. Make sure that your egg is at room temperature.
- Sugar– You will need a little granulated sugar.
- Lemon juice– The lemon juice is there to balance out the fat content of the cheesecake.
- Vanilla– The vanilla will make the cheesecake flavor even better. You can also use vanilla beans or vanilla bean paste instead.
- Oreos– The Oreos are the replacement for your usual graham cracker crust. You can use either the regular or the golden ones.
What pan do you use to bake mini cheesecakes?
There are a few answers for this one, but for the sake of keeping things simple, we will be using muffin tins to bake these treats.
They have mini cheesecake pans with removable bottoms but that’s just extra things you don’t need to purchase.
How to make mini cheesecakes in a muffin tin
This is how you can make small batch mini cheesecakes. Make sure to scroll down to the recipe card for the full detailed instructions!
- Line a muffin tin with paper liners and drop an Oreo cookie at the bottom of each one and set it aside.
- cream the cream cheese, sugar, and sour cream together using a paddle attachment.
- Add in the egg, vanilla extract, and lemon juice and mix just until combined. Avoid overmixing to not get too much air into the cheesecake batter.
- Divide the cheesecake batter between the 9 muffin liners and bake.
- Let the cheesecake cool down before chilling in the fridge for at least 2 hours or overnight.
- Enjoy as-is or top with your favorite cheesecake toppings!
Can I make this cheesecake with graham crackers instead of oreos?
Absolutely! If you want to make this cheesecake with graham crust instead of oreos, you can use:
¾ cup graham cracker crumbs
2 tablespoon sugar
3 tablespoon melted butter
⅛ teaspoon salt
Mix all of those ingredients together, divide them between the 9 muffin liners and press the mixture down firmly. Bake for 8 minutes in a 325F oven, then let cool while you’re making your cheesecake batter.
Bake the mini cheesecakes as directed in the recipe.
- Make sure to use room temperature ingredients– Making sure you use room temperature ingredients will allow everything to mix well and yield a smoother cheesecake batter. Make sure not to skip this step!
- Don’t over mix your cheesecake batter once you add in the eggs– Once you add in the room temperature egg, mix just until combine to avoid adding in too much air into your cheesecake batter.
- Let your cheesecakes chill fully before enjoying them– The cheesecakes are gonna be soft right out of the oven but the more they cool down the more see they will become. So make sure to let them chill in the fridge for at least 2 hours before enjoying them!
How long do mini cheesecakes last in the fridge?
These mini cheesecakes can be stored in an airtight container in the fridge for up to 7 days. These little treats don’t last long at my house though so it’s never an issue.
Can mini cheesecakes be frozen?
Yes, you can freeze your mini cheesecake for later.
Cool them fully before placing them on a parchment-lined baking sheet, make sure they are not touching. Freeze them for 1-2 hours then wrap each one individually with plastic wrap then place them back in an airtight container and freeze again for up to 1 month.
Frequently asked questions – FAQ
Which cream cheese should I use for cheesecake?
Since the main ingredient in cheesecake is cream cheese, the quality cream cheese you use is extremely important.
The number one tip is to stick with full fat cream cheese. It will keep your cheesecake extremely creamy and dense.
The next thing is to look for cream cheeses that don’t contain any xanthan gum or guar gum. Those are stabilizers that will keep the cream cheese hold its shape. If used in cheesecakes, you might end up with lumps in the batter no matter how much you beat it.
If your cream cheese has those stabilizers, don’t worry too much! Your cheesecake will still taste amazing 🙂
Can I make mini cheesecakes without liners?
It is preferable to use muffin liners because they make pulling out the mini cheesecakes a lot easier.
If you don’t have paper liners though, you can spray the pan with nonstick spray before adding your cheesecake in there. Once the cheesecakes are baked, let them cool down to set, then run a knife around the edges and pop them out.
These small-batch mini cheesecakes are so versatile!
Do you need a water bath for mini cheesecakes?
Small cheesecakes made in a muffin tin don’t need the use of a water bath because their center will bake fast enough not to burn the top.
That’s why this individual cheesecake recipe is quickly becoming one of my favorite dessert recipes ever
How to get a cheesecake out of a muffin tin?
To get your mini cheesecake out of the muffin tin, let them cool down for at least 30 minutes or more so that they can set. Then gently remove the cheesecakes by pulling up the muffin liner.
Place the mini cheesecakes on a cooling rack or a plate and chill.
What can I top cheesecake with?
I love these small-batch mini cheesecakes because they are such a simple recipe that can be dressed up or down depending on the situation. Here are a few cheesecake topping ideas:
- Easy Fail Proof Homemade Caramel Sauce
- Chocolate ganache
- whipped cream
- Lemon curd
Muffin tin mini cheesecakes- small batch recipe
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Small batch mini cheesecakes with oreo crust
- 9 Oreo cookies
- 8 oz cream cheese at room temperature
- ¼ cup sour cream at room temperature
- 2 tablespoon heavy cream at room temperature
- ¼ cup granulated sugar
- 1 large egg at room temperature
- ½ teaspoon vanilla extract
- 2 teaspoon lemon juice
- Preheat the oven to 300F then line a muffin tin with 9 muffin liners. Place an oreo cookie at the bottom of each one and set aside.
- In a medium bowl or a stand mixer bowl, mix the cream cheese, sour cream, heavy cream, and granulated sugar together until smooth and creamy. Make sure that you are using room temperature ingredients here!
- Add in the egg, vanilla extract, and lemon juice and mix just until combined. Do not to overmix the cheesecake batter so that it doesn't collapse after baking.
- Divide the cheesecake batter evenly in the 9 prepared muffin liners. Bake in the oven for 20 minutes, then pull out the tray and let it cool down to room temperature for 30 minutes before placing the mini cheesecakes in the fridge for at least 2 hours or overnight.
- Enjoye you mini oreo cheesecakes as is or top them with your favorite toppings (caramel, diced strawberries, chocolate ganache, whipped cream, peanut butter…)
Can I make this cheesecake with graham crackers instead of Oreos?
Absolutely! If you want to make this cheesecake with graham crust instead of Oreos, you can use: ¾ cup graham cracker crumbs
2 tablespoon sugar
3 tablespoon melted butter
⅛ teaspoon salt Mix all of those ingredients together, divide them between the 9 muffin liners and press the mixture down firmly. Bake for 8 minutes in a 325F oven, then let cool while you’re making your cheesecake batter. Bake the mini cheesecakes as directed in the recipe.
Thank you for making it all the way down here 🙂
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