Mini Oreo cheesecakes are individual-sized desserts baked directly in a muffin tin, combining a crushed-cookie base, creamy cookies-and-cream filling, and a whole Oreo garnish. No springform pan or special equipment required.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Portion the cheesecake filling into muffin liners that already have a crust, adding a little over two tablespoons to each liner.
Preheat your oven to 350°F.
Bake for 15 minutes.
Remove from the oven and let the cheesecakes cool completely to room temperature.
Once at room temperature, place the muffin tin in the refrigerator to chill for 4 to 6 hours.
After chilling, top each mini cheesecake with a mini Oreo cookie.
Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month; thaw in the fridge before serving.
muffin tin · paper muffin liners · food processor (optional, for crushing cookies)
Yes. Bake and cool completely, then refrigerate for up to 3 days in an airtight container. Add the Oreo garnish just before serving to keep it crisp.
Overbaking or temperature shock causes cracks. Bake until the edges are set but the center still jiggles slightly, and cool gradually away from drafts.
Yes, but grease it well with butter or nonstick spray. Liners make removal easier and cleaner.
Let them cool completely and chill for at least 2 hours. Run a thin knife around the edges and gently push up from the bottom, or use the liner tabs to lift out.
Yes. Use other sandwich cookies like Thin Mints or digestive biscuits for the crust and filling, adjusting the cookie-to-cream ratio if needed.
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