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5 from 1 vote

Oreo Cheesecake

These easy individual Orea cheesecakes with homemade whipped cream are perfect for any get together. A delicious bite-sized treat!
Prep Time5 mins
Cook Time25 mins
Refrigerate for4 hrs
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 695kcal


  • 15 ounces Oreo cookies
  • 1/4 cup unsalted melted butter
  • 1 cup sugar
  • 1 cup sour cream
  • 3 8 ounce packs cream cheese
  • 1 tsp lemon zest
  • 2 tsp vanilla extract
  • 3 eggs

Whipped Cream

  • 1 cup heavy cream
  • 4 tbsp powdered sugar
  • 1 tsp vanilla extract


  • Place Oreo cookies into a food processor, blend, and separate the mixtures (you're going to need Oreo crumbs for the crust, inside the cheesecake, and for garnishing).
  • Add melted butter to the Oreo crumbs you're going to use for the crust and mix together. It should have the consistency of wet sand.
  • Shape the cookie crust inside the mini cheesecake pan or springform pan
  • Add the room temperature cream cheese to your standing mixer and mix for a couple of mins.
  • Add the sugar, sour cream, vanilla extract, lemon zest, and eggs to the cream cheese.
  • Make sure the cheesecake mixture doesn't have huge lumps of cream cheese and then add the Oreo crumbs and stir.
  • Place the cheesecake mixture into your mini cheesecake pan or springform pan.
  • Bake in a preheated oven at 350 degrees for 25 mins if using a mini cheesecake pan or 1 hour if using a springform pan.
  • Refrigerate cheesecake for a minimum of 4 hours before eating.



Calories: 695kcal | Carbohydrates: 69g | Protein: 8g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 163mg | Sodium: 394mg | Potassium: 239mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1265IU | Vitamin C: 0.7mg | Calcium: 101mg | Iron: 5.1mg