Name: Mini Christmas Oreo Cheesecakes Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 100 g Oreo Cookies crushed with the filling; 30 g butter melted; 450 g cream cheese; 150 g granulated sugar; 20 g all purpose flour; ½ teaspoon vanilla extract; 1 tablespoon lemon zest; 60 g heavy cream; 2 eggs; red & green food coloring (as needed); Whipped cream (to taste); Sprinkles (to taste)

Jump to Recipe· 4.9 from 4 reviews

Hey friend! If you’re looking for a festive dessert that’s both adorable and absolutely delicious, I have just the thing for you. This Mini Christmas Oreo Cheesecakes Recipe is seriously one of my favorite holiday treats to make and share. Picture creamy cheesecake swirled with Christmas colors, all nestled on a crunchy Oreo crust—mini bites of joy that are perfect for parties, gifts, or just treating yourself to something special this winter. Trust me, once you try these, they’ll be a staple in your holiday baking lineup.

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Why This Recipe Works

Perfect Bite-Sized Portions: These mini cheesecakes are easy to serve and enjoy without any messy cutting.
Oreo Base Adds Crunch and Flavor: The cookie crust with Oreo filling gives each bite a deep chocolate flavor that complements the creamy cheesecake perfectly.
Festive Swirl Colors: Red and green marbled cheesecake batter make these mini treats pop on your holiday dessert table.
Easy Prep & Baking: Minimal fuss, no complicated steps, and the water bath trick keeps these cheesecakes silky smooth.

Mini Christmas Oreo Cheesecakes, Christmas dessert ideas, easy holiday cheesecake, cute festive treats, no-bake mini cheesecakes - The image shows six cupcakes with four visible layers set on a white marbled textured doily. The bottom layer is dark brown, followed by a creamy light beige layer, then a bright red layer, and topped with a green layer. Each cupcake is crowned with a large swirl of white frosting decorated with red, green, and gold sprinkles. A small gold star-shaped decoration sits on top of the frosting of the front cupcake. In the foreground, there are some red, shiny ornaments and green, red, and gold tinsel blurred out. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a key role in making these mini Christmas Oreo cheesecakes creamy, flavorful, and festive. Let me share some tips to help you pick the best stuff and know why it works.

Mini Christmas Oreo Cheesecakes, Christmas dessert ideas, easy holiday cheesecake, cute festive treats, no-bake mini cheesecakes - Flat lay of crushed Oreo cookies with cream filling, a small white bowl of melted butter, a smooth block of cream cheese, a small mound of granulated sugar, a small bowl of all-purpose flour, a few thin strips of lemon zest, two whole uncracked brown eggs, a small white bowl of heavy cream, a small white bowl containing red food coloring, a small white bowl containing green food coloring, a dollop of whipped cream on a white ceramic plate, colorful sprinkles scattered neatly on a white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oreo Cookies: Using the whole cookie with filling crushed gives a rich chocolatey base; no need to separate the cream—it keeps the crust moist and flavorful.
Butter: Melted butter binds those Oreo crumbs into a sturdy crust—don’t skip melting it first for even mixing.
Cream Cheese: The star of the show—make sure it’s softened to room temp to get that silky texture without lumps.
Granulated Sugar: Sweetens nicely without overshadowing the tangy cream cheese.
All Purpose Flour: Just a touch adds structure so the cheesecake holds up well without cracking.
Vanilla Extract: Adds warmth and depth to the flavor; pure vanilla works best.
Lemon Zest: A little zing to brighten the cheesecake and balance richness.
Heavy Cream: Makes the batter luscious and creamy—fold gently to keep the texture smooth.
Eggs: The binding agents that help set the cheesecake as it bakes.
Red & Green Food Coloring: For that festive twinkle—use gel colors for vibrant hues without affecting texture.
Whipped Cream & Sprinkles: Optional toppings that add whimsy and extra festive flair just before serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Mini Christmas Oreo Cheesecakes Recipe is—it’s so easy to personalize! Whether you want a more intense chocolate flavor, gluten-free options, or a different holiday theme, you can tweak this recipe with confidence.

Flavor Twist: I once added a swirl of peppermint extract into the batter for an extra holiday kick; it was a big hit at my family gathering.
Crust Change: Swap Oreo for gluten-free chocolate cookies if you want to make these gluten-free-friendly.
Color Variations: Try pastel colors for an Easter theme—just replace the red and green with soft pink and light blue food coloring.
Non-Dairy Alternative: Use vegan cream cheese and coconut cream—just note the texture will be slightly different but still tasty!

Step-by-Step: How I Make Mini Christmas Oreo Cheesecakes Recipe

Step 1: Prepare the Oreo Crust

I start by crushing the Oreo cookies—I like using my food processor because it’s quick and gets the crumbs fine but not powdery. Remember, keep the filling in the cookies; it’s what makes the crust extra moist and flavorful. Then, mix the crumbs with melted butter until every crumb is coated. When I press the mixture into cupcake liners, I use a small rolling pin or the bottom of a small glass to firmly pack the base down. This helps make sure the crust won’t crumble when you eat these mini cheesecakes!

Step 2: Whip Up the Creamy Batter

Next up is the cheesecake batter. I beat the softened cream cheese until smooth first—that’s key for a lump-free batter. Then, add sugar, flour, and lemon zest and mix briefly. The eggs go in next, added all at once, and I beat just until combined—overbeating can trap air and cause cracks later. Finally, gently fold in the heavy cream; this step adds the creamy richness without deflating the batter.

Step 3: Add Festive Swirls of Color

I divide about a third of the batter into two smaller bowls, adding red food coloring to one and green to the other. Mixing these colors well gives those lovely Christmas hues. When it’s time to fill the cupcake liners, I alternate spooning plain, green, and red batter in layers, then swirl with a skewer in circular motions to get a beautiful marbled effect. Just be careful not to let the skewer touch the Oreo crust — it keeps that distinct crust flavor intact.

Step 4: Bake with a Water Bath for Silky Texture

Baking these mini cheesecakes at 150°C with a pan of water inside the oven works wonders—a simple water bath keeps the environment moist and prevents cracking or drying out. I bake them for about 20 minutes and then let them sit in the oven for 5 minutes more with the heat off. Then, I let them cool at room temperature for 15 minutes before refrigerating to chill thoroughly.

Step 5: Chill, Unmold, and Garnish

Patience is key here! After at least 4 hours in the fridge (overnight is even better), I carefully peel off the cupcake liners so I don’t damage the delicate edges. A dollop of whipped cream and some festive sprinkles on top add that final joyful touch—because what’s Christmas without a little sparkle?

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Pro Tips for Making Mini Christmas Oreo Cheesecakes Recipe

Room Temperature Ingredients: I always make sure the cream cheese is softened to avoid lumps in the batter—this simple step makes a huge difference!
Don’t Overmix: Too much beating traps air bubbles which can cause cracks or uneven baking; mixing until just combined keeps the cheesecake smooth.
Water Bath Magic: Placing a baking pan filled with water in the oven creates steam that keeps the cake moist and prevents cracking.
Peel Casings Gently: After chilling, carefully peeling off cupcake liners prevents breaking the edges; sometimes running a small knife around the rim helps.

How to Serve Mini Christmas Oreo Cheesecakes Recipe

Garnishes

I love topping these mini cheesecakes with a generous swirl of whipped cream—that creaminess balances the denser cheesecake so nicely. Then, sprinkles in red, green, or gold add a festive pop of color and crunch. Sometimes, I’ll add a tiny fresh mint leaf or a dusting of cocoa powder for an extra touch. These little finishing touches really elevate the presentation.

Side Dishes

Since these are bite-sized and rich, I usually serve them alongside something light like a crisp fruit salad or a warm cup of spiced tea or coffee. They also pair beautifully with holiday cocktails or even a glass of sweet dessert wine if you’re entertaining adults.

Creative Ways to Present

One year, I placed these mini cheesecakes in a tiered dessert stand decorated with holly and fairy lights for our Christmas party—it was an instant conversation piece! You can also place each cheesecake in mini clear plastic boxes tied with festive ribbons for edible gifts. Another fun idea is to serve them on a wooden board sprinkled with crushed candy canes for a colorful display.

Make Ahead and Storage

Storing Leftovers

I always keep leftover mini cheesecakes in an airtight container in the refrigerator. They stay fresh and creamy for up to 3-4 days. Bringing them out for a quick snack during the hectic holiday season never gets old!

Freezing

Freezing works surprisingly well for this recipe. I freeze mine on a tray first so they don’t stick together, then transfer to a freezer bag or container. When you want one, thaw in the fridge overnight. The texture is still creamy and lovely, which is great if you want to prep ahead of time.

Reheating

I don’t recommend reheating cheesecake since it’s best served chilled, but if you prefer it a bit softer, just let it sit out at room temperature for 10-15 minutes before serving. That brings out the flavors without compromising texture.

FAQs

Can I use a different cookie for the crust besides Oreos?

Absolutely! While Oreos add a classic chocolate flavor and creaminess, you can substitute with any chocolate sandwich cookie or even graham crackers, chocolate wafers, or ginger snaps for a different twist. Just crush them fine and mix with melted butter the same way.
How can I make these mini cheesecakes gluten-free?

Use gluten-free chocolate sandwich cookies or gluten-free graham crackers for the crust. Be sure to check that all other ingredients like sprinkles or flavorings are also gluten-free. The cheesecake batter itself is naturally gluten-free aside from a small amount of flour, which you can replace with gluten-free flour blends.
Why do you use a water bath when baking?

The water bath helps keep the oven humid, which prevents the cheesecakes from cracking and drying out. It creates a gentle, even heat so you get that smooth, silky texture that we all love in a cheesecake.
Can I make a large cheesecake instead of minis?

Definitely! You can pour this same batter into a 7-inch or 9-inch round cake pan and bake for longer (about 55-70 minutes depending on size) until the edges are set and the center still jiggles slightly. Just adjust the baking time and keep an eye to avoid overbaking.

Final Thoughts

Honestly, I think these Mini Christmas Oreo Cheesecakes Recipe are the perfect blend of festive fun and crowd-pleasing deliciousness. I’ve made them for years now, and every time they wow my guests with their creamy texture and chocolaty crust. Plus, their cute size means you can sneak a few without anyone noticing! I hope you have as much fun making and enjoying them as I do—so grab those Oreos, get your mixer ready, and let the holiday magic begin!