No Bake Mini Oreo Cheesecakes

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From the crust to the filling to the whipped cream topping, these mini Oreo cheesecakes are absolutely loaded with Oreos. They are a perfectly easy, sharable solution for cheesecake lovers who want to skip the baking and get straight to delicious.

Easy No Bake Mini Oreo Cheesecakes

No bake mini Oreo cheesecakes combine two of my favorite things. Cheesecake and Oreos. A crunchy yet somehow perfectly moist Oreo crust serves as the base for a light, fluffy cheesecake that is absolutely packed with Oreo goodness. The whole thing is then topped off with a swirl of Oreo whipped cream and (you guessed it) another Oreo. If you can think of more ways to pack these favorite sandwich cookies into a dessert, please let me know.

I love these cute little no bake cheesecakes because they deliver all of the yum of my Ultimate Oreo Cheesecake or my Best Oreo Cheesecake but require less work, zero oven time and they make sharing a piece of cake (or a piece of mini cheesecake) super easy.

A no bake mini Oreo cheesecakes with a bite taken out of it surrounded by other no bake mini Oreo cheesecakes near a bowl of Oreos.

What You’ll Need

Here is a list of ingredients needed to make these no bake mini oreo cheesecakes. Oreos, Oreos, some other things, and more Oreos. Scroll to the recipe below for more details on measurements, etc.


  • Oreo cookie crumbs – If you would like to mix it up, you can use vanilla oreo crumbs instead.
  • Butter – To hold the crumbs together.


  • Cream cheese – The cream cheese should be at room temperature. It will incorporate with the other ingredients better, leaving you with a smooth, clump-free filling. Be sure to use brick-style cream cheese.
  • Sugar
  • Sour cream – The sour cream should be at room temperature so it incorporates more easily with the other ingredients.
  • Vanilla extract
  • Heavy whipping cream – Make sure the whipping cream is cold. It will not whip up properly if it is not.
  • Powdered sugar – To help stabilize the whipped cream.
  • Oreo crumbs – I love the classic Oreo here but if you are looking for a change, try using a different flavor! Vanilla and mint are my favorites.
  • Chopped Oreos

Whipped Cream Topping

  • Heavy whipping cream – The heavy whipping cream must be cold in order to whip up properly.
  • Powdered sugar – This stabilizes the whipped cream so that it never wilts.
  • Vanilla extract
  • Oreo crumbs – You could use other crumbled cookies here as well. Try Graham Crackers or chocolate chip cookies.
  • Oreos
No bake mini Oreo cheesecakes on a serving platter.

How to Make Mini No Bake Oreo Cheesecakes

These delightful treats are so simple to put together. They are way easier than making a whole cheesecake and taste just as delicious in their own right. Here is a breakdown of how to make them. Scroll to the recipe below for more detailed instructions.

For the crusts

  • Make the crust. Mix together the Oreo cookie crumbs and melted butter.
  • Divvi it up. Divide the mixture between well-greased cupcake liners (I use non-stick spray) in cupcake tins and press into the bottoms of the liners to form a crust.
  • Chill in the refrigerator.

For the filling 

  • Mix. Mix. Mix. Combine the cream cheese and sugar and mix before adding the sour cream and vanilla extract and mixing again until smooth.
  • Whip. In a separate bowl, whip together the heavy whipping cream and powdered sugar until stiff peaks form, and fold it into the cream cheese mixture.
  • Fold in the Oreo crumbs and chopped Oreos.
  • Fill the cupcake liners with the Oreo cheesecake filling.
  • Chill. Refrigerate the cheesecakes for 3-4 hours.

Whipped cream and assembly

  • Whip the heavy whipping cream, powdered sugar, vanilla extract, and Oreo crumbs until stiff peaks form.
  • Assemble. Pipe a swirl of whipped cream onto each mini cheesecake and top with a whole Oreo.

Tips for Making Mini Cheesecakes

I wouldn’t be doing my job if I didn’t leave you with a few drops of knowledge to apply when making these no bake cheesecakes. Follow these tips and you’ll have a dessert to die for.

  • Grease the cupcake liners. It might seem like overkill but trust me. You will have a much easier time removing the liners when it’s time to enjoy.
  • Start with room-temperature cream cheese. If the cream cheese is too cold, it will not incorporate as well with the other ingredients, leaving you with a lumpy filling.
  • Start with cold heavy whipping cream. Room-temperature whipping cream will not incorporate air as well as cold whipped cream and, no matter how hard you whip it, it will not reach the stiff peak state necessary for this recipe. So start cold.
  • Fold gently. The point of whipping the cream into a frenzy is to add a lightness to the cheesecakes. The more/harder you mix the whipped cream into the cheesecake filling, the more the air incorporated into it during the whipping process will escape, leaving you with a denser filling. So be gentle.
  • Don’t skip the chill. It might be tempting to dive right into these delectable goodies but I advise against it. Allowing them to chill in the refrigerator for several hours will give them a chance to firm up. If you skip this step, you will have a melty, fall-apart-y dessert.
No bake mini Oreo cheesecakes near a bowl of Oreos.

How to Store Mini Oreo Cheesecakes

When you are ready to serve these Oreo-packed mini cheesecakes, I suggest removing the wrapper. It makes them more accessible to the consumer. I think they look prettier unwrapped too.

If you are looking for something to accompany this mind-blowing dessert, I suggest keeping it simple. Serve them with a glass of milk, a scoop of vanilla ice cream, or this Easy Homemade Hot Fudge Sauce.

How to Store Leftovers

In the off chance that you have leftovers or if you are just making these awesome desserts ahead of time, arrange them in a single layer in an airtight container, seal, and store in the refrigerator for up to 4 days. I suggest waiting to top them with Oreos until you are ready to serve as the Oreos will get soggy as they sit.

No bake mini cheesecakes on a serving platter near a bowl of Oreos.

Can I Freeze These Mini Oreo Cheesecakes?

You can! Seal the cheesecakes in an airtight container (in a single layer, sans Oreo cookie topping) and store them in the freezer for up to 3 months. Allow them to thaw in the refrigerator for several hours before topping with Oreos and serving.

More Mini Cheesecake Recipes:

Looking for more mini cheesecake recipes? Good call. They are so tasty and the perfect shareable to bring to a party. Here are some more ideas for you.

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No bake mini Oreo cheesecakes on a serving platter.

Mini No Bake Oreo Cheesecakes

  • Author: Lindsay
  • Prep Time: 1 hour 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


These Mini No Bake Oreo Cheesecakes are made with an Oreo crust and the best Oreo cheesecake filling!



  • 1 cup (134g) Oreo cookie crumbs (from about 10 Oreos)
  • 3 tbsp butter, melted


  • 12 ounces (339g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 1/2 cup + 2 tbsp (150ml) heavy whipping cream, cold
  • 6 tbsp (43g) powdered sugar
  • 3/4 cup (100g) Oreo crumbs (from about 8 Oreos)
  • 810 Oreos, chopped

Whipped Cream Topping

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp Oreo crumbs
  • 12 Oreos, for topping


For the crusts

  1. Add cupcake liners to a cupcake pan and spray liberally with a non-stick spray.
  2. Combine the Oreo cookie crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
  3. Place the crusts in the fridge while you make the filling.

For the filling 

  1. To make the filling, mix the cream cheese and sugar in a large mixer bowl until combined
  2. Add the sour cream and vanilla extract and mix until well combined. Set aside.
  3. In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
  4. Carefully fold the whipped cream into the cheesecake filling.
  5. Add the Oreo crumbs and chopped Oreos and gently stir until combined.
  6. Divide the filling between the cheesecake cups until the cups are full. I found it was nice and easy to use a large piping bag to add the filling, but spooning it in would work as well.
  7. Refrigerate the mini Oreo cheesecakes until they are firm, 3-4 hours.

Whipped cream and assembly

  1. To make the whipped cream topping, add the heavy whipping cream, powdered sugar, vanilla extract and Oreo crumbs to a large mixer bowl. Whip on high speed until stiff peaks form.
  2. Pipe the whipped cream onto the mini cheesecakes and top with an Oreo.
  3. Remove the cheesecakes from their wrappers, if desired for serving.
  4. Serve cheesecakes cold. Cheesecakes are best for about 4-5 days.


  • Serving Size: 1 Slice
  • Calories: 283
  • Sugar: 22.7 g
  • Sodium: 194.4 mg
  • Fat: 17.7 g
  • Carbohydrates: 28 g
  • Protein: 3.8 g
  • Cholesterol: 44 mg


About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29