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Mini Halloween Oreo Cheesecakes unwrapped

Mini Halloween Oreo Cheesecakes

Course Dessert
Cuisine American
Keyword Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 40 minutes
Servings 12 cheesecakes


  • 16 oz Cream Cheese room temperature
  • ½ cup Sugar
  • cup Sour Cream
  • 2 teaspoon Vanilla Extract
  • 2 Eggs room temperature
  • 1 ½ tablespoon Flour
  • pinch Salt
  • 16 Halloween Oreos divided
  • ¼ cup Halloween Sprinkles + extra for topping
  • Whipped Cream


  • Pre-heat oven to 275°F
  • Line 2-6 muffin cup tins with cupcake wrappers.
  • Place an Oreo into each wrapper. Set aside.
  • Beat the cream cheese and sugar together till smooth. Add the eggs one at a time. Add the sour cream, flour, and vanilla extract. Gently stir.
  • Crush remaining Oreos in a bag and gently stir them into the batter.
  • Gently stir in the sprinkles.
  • Divide the cheesecake batter into the wrappers in the muffins tins. Fill the liners just over ¾ of the way full.
  • Place in oven and bake 18-22 minutes. The cheesecakes should slightly jiggle. They will finish setting once removed and chilled.
  • Remove from oven and allow cheesecake to sit for 10 minutes before moving them to the fridge to chill for about 30 minutes.
  • Serve with whipped cream and extra sprinkles.