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stack of mini basque cheesecakes with oreo

Mini Basque cheesecakes with Oreo crust

These cute mini Basque cheesecakes are baked in a muffin and have a sweet and crunchy Oreo crust. They're the perfect one-bowl dessert to bake for a party!
5 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Course Dessert
Servings 24 mini cheesecakes


  • Mixing bowl
  • Hand or stand mixer
  • Standard 12 cup muffin tin
  • Muffin tin liners


  • 24 Oreo cookies, or cookies or your choice
  • 16 oz (450g) cream cheese, room temperature (2 standard blocks)
  • 3/4 cup (150g) granulated sugar
  • 3 eggs, room temperature
  • 1 cup (240g) heavy cream, room temperature
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp (20g) all purpose flour


  • Preheat oven to 400°F. Line a muffin tin with muffin tin liners. Place one Oreo at the bottom of each liner. If you only have one muffin tin, you will need to bake two batches of these cheesecakes, or reduce the recipe (see notes).
  • Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on medium speed until well combined. Scrape down the sides of the bowl frequently to avoid chunks.
  • Add the eggs one at a time, mixing on medium speed until each egg is just combined before adding the next. Make sure to scrape down the sides of the bowl frequently as you add the eggs. Add the cream, salt, and vanilla and mix in on medium-low speed. Again, make sure to scrape down the sides of the bowl to avoid chunks.
  • Add the flour and beat on low speed until incorporated. Scrape down the sides of the bowl (seriously, this is important to get that silky texture) and continue to beat until the mixture is smooth and all ingredients are incorporated.
  • Fill each muffin tin until it's about 3/4 full. The cheesecakes will rise in the oven, so be careful not to overfill. I like to use an ice cream scoop to evenly distribute the batter. You should be able to make about 24 cheesecakes.
  • Lightly tap the muffin tin against the counter to smooth out the tops.
  • Place the cheesecakes in the middle rack of the oven and bake for 20 - 25 minutes until the tops are deep brown.
  • Remove from the oven and let cool for a few minutes before removing from the tins. Let cool on a wire rack to room temperature. As the cheesecakes cool, they will sink in the middle - this is completely to be expected! If unable to bake 2 muffin tins at once, repeat with the second batch of cheesecakes.
  • Leftover cheesecakes should be stored in an airtight container in the fridge.


  1. If you don't want to use a muffin tin, you can use ramekins lined with parchment paper instead. Extend baking time by about 5 minutes if using ramekins.
  2. Make sure to get the blocks of cream cheese, not whipped cream cheese or cream cheese spread. This is important to get the right consistency.
  3. Depending on how many muffin tins you have and the size of your oven, you may have to bake these in two batches. Do not place the tins on different levels - this will lead to uneven browning.
  4. If you want to reduce the number of cheesecakes so that it can fit in one muffin tin, I would recommend making 1/3 of the recipe to get 8 mini cheesecakes. This is because the original recipe calls for 3 eggs, which cannot be divided in half. 
Keyword baking, cheesecake, easy