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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.