No-Bake Mini Oreo Cheesecakes [Small batch]

It was a weekend Tay was away and I had to celebrate Oreo day all by my lonesome self. I couldn’t have thought of a better treat (other than maybe a deep fried Oreo) to indulge myself in to celebrate Oreo day. Plus it helped that I hadn’t had cheesecake in a looooong time! This really hit the spot and I didn’t have to feel too guilty about finishing it before it went bad since it’s a small batch and I inhaled it within a day.


  • It’s a quick and easy dessert
  • Great way to level up your Oreos in the pantry
  • Perfect portion size for 1-2 people

Ingredients for this recipe:

  • Oreos – they’re the star of the dish! You’ll need half a pack (18 Oreos to be exact)
  • Cream cheese – be sure to get full-fat cream cheese and allow the cream cheese to soften to room temperature before whipping
  • Sour cream – helps with the stability of the cheesecake and adds more of that familiar tang we’re use to
  • Vanilla extract – this is optional, but recommended
  • Salt – I always add salt to desserts, even a pinch, because it will bring out the flavor profiles in every other ingredient!
  • Heavy cream – will help us make the filling fluffy and light
  • Powdered cane sugar – can substitute with regular powdered sugar
  • Butter – to combine our crushed Oreos to make our cheesecake crust

Best way to crush Oreos?

There are a few ways you can crush Oreos:

  • Using a stand mixer, fitted with a paddle attachment
  • Using a Ziploc bag and rolling pin to crush it
  • Using a mortar and pestle

I think the easiest way is to use a stand mixer but honestly sometimes I don’t want to take out my heavy 30lb stand mixer just to crush some Oreos. Also for those who don’t have a stand mixer, this isn’t going to be an option for you.

My next favorite way to crush Oreos is using a mortar and pestle! I know it’s probably arbitrary to use this to crush some Oreos but I’m able to crush up the small amount of Oreos very finely. I do have to crush up the Oreos in batches though since I use a separate amount of Oreos for the filling as well as the crust, but it works for me. Do what works best for you!


  • How to store the cheesecakes? Store them in an air-tight container in the fridge for up to 5 days. They may still be good past the 5 days but I haven’t been able to refrain from eating all of them past 5 days to tell you 🙂
  • Can you freeze them? Yes! These do harden up in the freezer so I would just allow it to thaw in the fridge overnight or bring it to room temperature for 10-20 minutes before eating it. You, of course, can also eat them straight from the freezer but it will be quite hard.
  • Can I substitute out any ingredients? I have not tried substituting any ingredients in this recipe, so I would not suggest it.

Small Batch No-Bake Mini Oreo Cheesecakes

These easy no-bake mini Oreo cheesecakes will help you with that sweet tooth and since they're a small batch, you also won't have to feel guilty about finishing an entire cheesecake!
Prep Time20 mins
Resting Time4 hrs
Course: Dessert
Cuisine: American
Keyword: Dessert, Small Batch, Treat
Servings: 6 mini cheesecakes


  • Rolling pin or something to crush the oreos
  • Cupcake pan


  • 1/2 package of Oreos, exactly 18
  • 1 8oz block of cream cheese, softened
  • 2 Tbsp powdered cane sugar
  • 1 Tbsp sour cream
  • 2 tsp heavy cream
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 3 Tbsp butter, melted
  • 6 cupcake liners


Cheesecake filling

  • Put 5 Oreos in a ziploc bag. Using a rolling pin or something sturdy, crush the Oreos until fine.* Set aside.
  • In a mixing bowl, whisk together the softened cream cheese, salt, powdered sugar, vanilla extract, heavy cream, and sour cream. Whisk until fluffy. Alternatively, you can use a hand mixer to whisk it or add it to a stand mixer with a whisk attachment to combine.
  • Add the 5 crushed oreos and combine. Set aside.

Oreo Cheesecake Crust

  • Place 12 Oreos in a ziploc bag. Using a rolling pin again, crush the Oreos until fine.* Combine the melted butter and Oreos and thoroughly mix.

Assembling the mini cheesecakes

  • Line a cupcake pan with 6 cupcake liners.
  • Scoop roughly 1 Tbsp and 1 3/4 tsp of the Oreo crust into each mold and flatten evenly and tightly. This will ensure a sturdy crust.
  • Once the crust is flattened, scoop roughly 3 Tbsp of filling into each mold and spread evenly using an offset spatula or a silicone mixing spatula.
  • Crush the remaining Oreo and use it to garnish the cheesecakes.
  • Refrigerate for at least 4 hours or overnight.


*Alternatively, you can crush the oreos in a bowl with a stand mixer, mortar and pestle, or by using a hand mixer.

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