Mini Cheesecakes with Oreo Cookie Base

These mini cheesecakes are an easy and delicious bite-sized dessert for showers, ladies luncheons, tea parties and girls night in. Creamy baked cheesecake with an Oreo cookie base, and topped with jam glaze is a make-ahead recipe that’s always a crowd pleaser!

mini cheesecakes garnished with flowers, on white platter.

Homemade mini cheesecakes with crisp cookie base and sweet jam topping is the perfect indulgent bite every time. The classic cheesecake recipe is sweet but not overly so, making it a great base for yummy indulgent toppings.

We make them in muffin tins and use cupcake liners for easy removal.

Why You’ll Love It

  • Perfect for parties. When you’re hosting a baby shower, a bridal shower, or even a tea party you want to serve small bites that are easy to eat. This way you can serve a variety of options and flavors for guests to sample.
  • Bite size. These mini desserts are the perfect size. They’re small enough for a dessert buffet, and you can eat it with your hands.
  • Make-ahead. This recipe is an easy time-saving and efficient way to entertain. You can make them a day ahead and refrigerate until ready to serve. And for a larger crowd, this recipe can easily be doubled.
mini cheesecakes with Oreo cookie crust, garnished with edible flowers.


  • Oreo cookies. These make a fabulous base for the cheesecakes. There’s no crushing involved since you place the wafers directly in the paper-lined tin. However, you will be scraping off the sugar cream filling.
  • Cream cheese. Use full fat for best results, and bring it to room temperature before working with it.
  • Granulated sugar.
  • Eggs. Let sit at room temperature for about 30 minutes so they blend easier.
  • Vanilla extract.
  • Jam or jelly. Use your favorite flavor. I’m partial to strawberry and raspberry, but orange is also good.
  • Optional. Liqueur such as Amaretto or Grand Marnier to add a touch of sophistication.

Cookie Variations

The beauty of this recipe is that you can use any cookie you like for the base, as long as it fits into the muffin tin. Use one of these substitutions.

  • Shortbread cookies
  • Chocolate chip cookies
  • Chocolate wafer cookies
  • Vanilla Wafers
  • Vanilla sandwich cookies – remove the cream filling as we do with the Oreos.

Note that if you use the wafer cookies, remember to put the flat side down.

Topping Variations

The possibilities are limitless! If this jelly glaze isn’t your jam, use one of these other toppings. All the choices from fruit flavored toppings to ice cream syrups taste great on cheesecake.

  • cherry pie filling
  • blueberry pie filling
  • fresh fruit
  • candied fruit
  • caramel ice cream topping
  • chocolate or fudge sauce 
mini cheesecake with Oreo cookie crust, on white plate with mint leaf garnish.

How to Make Mini Cheesecakes in Muffin Tins

  1. Separate the sandwich cookies and scrape off the cream filling. You won’t be needing that filling, so do with it as you please!
  2. Put the two cookies back together; the residual sugar will help keep them together. Place them into 12 paper-lined muffin pan cups.
  3. Using a hand or stand mixer, beat cream cheese, sugar, and vanilla together. Add eggs in 1 at a time just until blended.
  4. Divide mixture evenly over cookies and bake. Cool completely and refrigerate.

Jam Topping

  1. Heat the jam and 1 tablespoon of water or flavored liqueur in a small saucepan.
  2. Heat and stir until smooth, melted, and easy to spread.
  3. Spoon the topping over cooled, set cheesecakes and refrigerate.
mini cheesecakes on white table, being topped with jam glaze.


As with any cheesecake recipe, you will need to refrigerate them before serving, and any leftovers for up to a week.

They can also be made ahead and kept in the freezer. Wrap them tightly in saran wrap or an airtight Ziploc bag and freeze for up to three months. I recommend thawing them in the refrigerator several hours ahead of when you will need them.

mini cheesecakes garnished with flowers, on white platter.

PARTY TIP: Present these on a platter and top them with pretty flowers. Make sure you REMOVE THE FLOWERS before consuming the cheesecakes; they are for decoration only. Or you can use edible flowers.

More Bite Size Desserts

Try these other finger food dessert recipes for your next party or gathering.

I know you’re going to love these mini cheesecakes. They’re perfect for showers, tea parties and ladies luncheons!

If you like this post, PINShare, or sign up for our Newsletter at the top of the page. And don’t forget to follow CAH on Instagram or Facebook. Cheers!

mini cheesecakes with Oreo cookie crust, garnished with edible flowers.

Mini Cheesecakes Recipe

Yield: 12 individual servings
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

Our Mini Cheesecakes recipe is a delicious make-ahead bite-size mini dessert. And it's perfect for showers and parties. Classic cheesecake with Oreo cookie crust for the win!


  • 12 Whole Oreo cookies
  • 2 pkg. (8 oz. each) Cream Cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs

Jam Topping

  • 1/2 cup of your favorite jam or jelly
  • 1 Tablespoon water or flavored liqueur (Amaretto or Grand Marnier are good)


  1. Preheat oven to 325 degrees.
  2. Carefully separate each sandwich cookie and scrape off the center filling. Discard sugar filling or set it aside for a snack.
  3. Press the two cookies back together and place them into 12 paper-lined muffin pan cups. mini cheesecakes in muffin tins
  4. In a large bowl using a mixer, beat cream cheese, sugar, and vanilla on low until blended.
  5. Add eggs 1 at a time, mixing on low speed after each just until blended.
  6. Divide mixture evenly while spooning over cookies.
  7. Bake 20 to 22 minutes or until centers are almost set. Cool completely and refrigerate for 2 to 3 hours.
  8. Top with jam glaze, fresh fruit, candied fruit, or fruit pie filling.
  9. To make the jam glaze, heat the jam and water or liqueur in a small sauce pan over medium-low heat until smooth and melted.
  10. Spoon over chilled cheesecakes and let cool to set.


Decorate mini cheesecakes with small edible flowers and a mint leaf. Pick them off before consuming.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Sharing is caring!

Similar Posts


  1. Our family always tries to find something different for Holiday gatherings and these mini-cheesecake and pie pops definitely fit the bill. I’m going to try a few for our upcoming Christmas Gathering. Thanks these look delicious.

Comments are closed.