With an Oreo cookie crust and a creamy cheesecake filling, my recipe mini cheesecake cups are the perfect bite-sized treat. They're made in a mini muffin tin, which means there's zero baking required. Finish them with extra Oreo crumbs, fresh berries, or a drizzle of salted caramel and watch them disappear.
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Why you'll love these mini cheesecake cups
These are the dessert I make when I want cheesecake but don't want to deal with a springform pan, a water bath, or a slice that falls apart. Everything happens in a mini muffin tin: an Oreo crust pressed into each cup, a whipped cream cheese filling piped on top, no oven required. My kids go through Oreos like they're going out of style, so this is one of the few desserts in my rotation where they're just as excited about the crust as the filling.
Because they're already portioned, these are the dessert I reach for when I'm bringing something to a party or a potluck — no slicing, no serving spoon, no plates that end up smeared with filling. Just grab one and go.
Kim's tip: Don't skip chilling the crusts before you add the filling. Even 30 minutes in the freezer keeps the Oreo crumbs from mixing into the cheesecake layer when you pipe it on.
What you need for the crust and filling
This is a short ingredient list on purpose — a mini cheesecake cup recipe doesn't need much:
- Oreo cookies, crushed into crumbs, for the crust. I use the whole cookie, cream filling and all — it acts as the "sugar" in the crust so you need less added sugar than a graham cracker crust would.
- Cream cheese, full-fat and at true room temperature. Cold cream cheese is the #1 reason a no-bake filling turns out lumpy instead of smooth.
- Heavy cream, whipped into the cream cheese instead of using a separate whipped topping. It's what gives these cheesecake cups their light, mousse-like texture without any gelatin or baking.
That's it for the essentials — you'll also need butter to bind the crust and a bit of sugar to sweeten the filling, both in the recipe card below.
Mini muffin pan
This pan is perfect for making single-serve, one-bite mini cheesecakes.
How to make mini cheesecake cups
- Pulse the Oreos into fine crumbs, then mix with melted butter, sugar, and a pinch of salt.
- Press a small amount into each cup of a lined mini muffin tin and chill until firm.
- Beat the room-temperature cream cheese until smooth, then whip in the cold heavy cream and sugar until thick.
- Pipe or spoon the filling over the chilled crusts.
- Chill for at least 2 hours before serving — this is what sets the filling, so don't rush it.
Kim's tip: If your filling looks thin after mixing, keep whipping. Cold heavy cream needs a full few minutes to thicken up in a stand mixer — it will look like it's not working right up until it suddenly does.
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How to store leftover cheesecake cups
These keep well in the fridge for up to 5 days in an airtight container or the covered muffin tin. I don't recommend freezing them — the Oreo crust gets soft once thawed.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
Looking for more no bake desserts? Try my No Bake Nutella Pie with Oreo Crust and Banana Pudding (No Bake).
Foolproof cheesecake recipes you'll want to make again and again!
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Ingredients
Oreo crust
- 1 ½ cups oreo cookie crumbs about 16 cookies, plus more for topping
- 8 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- pinch salt
Cheesecake filling
- 8 ounces cream cheese such as Philadelphia cream cheese, softened to room temperature
- 2 cups heavy cream chilled
- ¼ cup granulated sugar
- salted caramel for drizzling
Instructions
- Line two mini cupcake pans with paper liners and set aside.
- Make the Oreo crust: To the bowl of a food processor, add the Oreos and pulse to make fine crumbs. Add the sugar, salt, and melted butter to the Oreos. Pulse until the mixture comes together in a ball.Press ½ tablespoon of the Oreo mixture into the prepared muffin cups, pressing it down firmly into an even layer using the flat bottom of a shot glass or your clean fingers. TIP: If the crust is sticking to the bottom of the shot glass, spray it with nonstick spray every few muffin cups.Chill in the fridge for about 30 minutes while you prepare the filling. 1 ½ cups oreo cookie crumbs1 ½ cups oreo cookie crumbs, 8 tablespoons unsalted butter, ¼ cup granulated sugar, pinch salt
- Make the Cheesecake Filling: In the bowl of a stand mixer with the paddle attachment affixed or with an electric hand mixer, add the softened cream cheese and beat on medium speed until smooth, about 2-3 minutes. Turn the mixer off and add the heavy whipping cream and sugar. Turn the mixer to low speed and mix, gradually I’m reading the speed so the cream doesn’t fly all over your kitchen until thick and smooth, about 2 minutes, scraping the sides and bottom of the bowl as needed. Use a piping bag or spoon to top the chilled Oreo crust with cheesecake filling, filling each cup almost to the top.Chill for at least 2 hours. Top with oreo crumbs and/or salted caramel before serving. 8 ounces cream cheese8 ounces cream cheese, 2 cups heavy cream, ¼ cup granulated sugar
- When ready to serve, remove from the fridge and sprinkle the tops of the cheesecakes with Oreo crumbs and/or salted caramel. salted caramelsalted caramel
Notes
- To store: An easy way to store them if you have room, is to place any leftover no bake cheesecake bites back in the mini cupcake pan, cover with plastic wrap, and store in the fridge. Alternately, place the bite-sized dessert in an airtight container and store in the fridge. Store in the fridge for up to 5 days.
Comments
Ginny Carlisle says
Made these for a girls night out. They were delicious and everyone loved them. A little time consuming but worth it.
Kimberlee Ho says
So great to hear!