Mini Oreo Cheesecakes

Incredibly Delicious Mini Oreo Cheesecakes on a table

This post is very YUMMY for several reasons:

1. Oreo cookies (who doesn’t love them??)

2. Peanut butter cheesecake (mmm… my favorite!!)

3. White chocolate (yum!)

Now, just combine all these three elements into one and you will get these amazing Mini Oreo Cheesecakes!! They are FABULOUS, aren’t they?

Incredibly Delicious Mini Cheesecakes topped with oreos

I must say, I LOVE these little guys! They’re mini, they’re cute, and they’re incredibly delicious and quite addictive, so pleaseโ€ฆ take caution!

Hey, I warned you… ๐Ÿ™‚

They are so easy to make and such a delight to eat. I love rich and creamy peanut butter cheesecake which is not too sweet, just perfect! Adding white chocolate makes these mini cheesecakes extra special. Promise, you’ll be in heaven eating these Oreo cheesecake bites!

Oreo Cheesecake Cupcakes topped with pecans

OK, I confess. White chocolate and peanut butter is one of my favorite combinations! I know, you will love it too!

You can top each little cheesecake with Oreo chunks, pecans, chocolate sprinkles or any topping of your choice. Do you mind if I eat one right now? I really really want it…

Super Delicious Mini Peanut Butter Oreo Cheesecakes

If you love Oreos, peanut butter cheesecake or white chocolate, then you should definitely make this recipe! These individual cheesecakes are incredibly delicious and sure to satisfy any sweet tooth!

I hope you have fun making it, and donโ€™t forget to check out my other mini dessert recipes while youโ€™re here!

Mini Oreo Cheesecakes

Mini Oreo Cheesecake Recipe

5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 28 minutes
Total Time: 58 minutes
Servings: 16 cheesecakes
Author: Yummy Addiction


Oreo Cookie Crust:

  • 20 Oreos
  • 3 tablespoons unsalted butter , melted

Peanut Butter Cheesecake Filling:

  • 16 oz. (500g) cream cheese , softened
  • 1/2 cup (125g) creamy peanut butter
  • 1/2 cup (100g) brown sugar
  • 1 tablespoon all-purpose flour
  • 2 eggs , at room temperature
  • 1/2 teaspoon vanilla extract

White Chocolate Ganache:

  • 4 oz. (113g) white chocolate , chopped
  • 1/4 cup (60ml) heavy cream
  • Optional: your favorite topping


  • Preheat the oven to 350 degrees. Line two cupcake pans with 16 paper liners.

For the crust:

  • In a food processor, pulse whole Oreos until they become crumbs. Add in melted butter and pulse until moistened. Press an even amount of Oreo crust into the bottom of each liner. Press down the crust with the back of a spoon. Bake for 5 minutes. Remove from oven and allow to slightly cool while preparing cheesecake filling.

For the filling:

  • In a big bowl, beat together the cream cheese and peanut butter, until smooth, scraping down the sides of the bowl as needed. Add the sugar and flour, and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition until just combined. Beat in the vanilla extract. Divide cheesecake mixture among cupcake cups filling each cup nearly full. Bake for 20-23 minutes. Don’t over bake. It should be slightly jiggly in the middle. Remove from oven and allow to cool completely at room temperature, at least 1 hour, before adding chocolate ganache.

For the white chocolate ganache:

  • Microwave chopped chocolate in 15-second intervals until chocolate is almost melted. Stir to fully melt and set aside. In a small saucepan, heat heavy cream until just about boiling, stirring constantly. Remove from the heat and pour hot cream over chocolate. Stir to blend well. Allow to cool and thicken.
  • Spread the ganache evenly over cheesecakes. Top with Oreo chunks, pecans, chocolate sprinkles or your favorite topping. Transfer to the fridge and refrigerate until the ganache is set. Enjoy!


Store in refrigerator.


  • Sarah
    March 12, 2014 at 8:13 pm

    Hey! I’m from Germany and just found your awesome recipe. I love peanut butter AND oreos AND white chocolate and can’t wait to bake those little ones.
    But I have one question:
    Do I use the whole Oreo for the crust? I mean…do i make the crust with the Oreo filling in it?

    Greetz from Germany,
    Sarah5 stars

    • Jovita
      March 12, 2014 at 9:17 pm

      Thanks for stopping by, Sarah! Yes, I used whole Oreos with filling. I hope you will give them a try, and let me know how they turn out! ๐Ÿ˜‰

  • Winnie
    April 18, 2014 at 8:59 am

    These look soooooooooooooo GOOD
    My mouth is watering just looking at these photos ๐Ÿ™‚

    • Jovita
      April 18, 2014 at 10:29 am

      Thank you! ๐Ÿ™‚

  • Michele
    January 6, 2017 at 3:23 am

    I’d like to make these in mini muffin tins for bite-sized treats. How should I adjust the baking time?

    • Jovita
      January 23, 2017 at 7:17 pm

      It’s really hard to say the exact baking time, but, of course, you have to reduce it. Just reduce it in half and then you’ll see if it’s enough. Bake until barely jiggly in the middle ๐Ÿ™‚

  • arlene
    January 27, 2017 at 4:07 am

    can these be baked off and then frozen?

    • Jovita
      February 3, 2017 at 5:13 pm

      I don’t see why not, Arlene ๐Ÿ˜‰


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