These eggless Oreo Cheesecake minis have that sweet “cookies & cream” flavor combo, packed into perfect little portions! My Oreo cheesecakes are naturally egg free, and require only a short list of basic ingredients you may already have on hand.
This recipe makes 9 mini cheesecakes, but can be easily doubled to make 18.
With simple instructions, just about anyone can make and enjoy these tasty eggless cheesecake bites. The “crust” is simply an Oreo cookie in the bottom of each muffin cup. There’s no food processing or pre-baking required, and these treats can be made in less than an hour. They will need to chill before serving, but the preparation couldn’t be easier.
Try my other simple and delicious egg free cheesecake recipes:
- Baked Egg Free Cheesecake
- Apple Streusel Cheesecake Bars (Egg Free, Nut Free)
- Egg Free Lemon Cheesecake
- Egg Free Pumpkin Cheesecake
Since these cheesecakes are pre-portioned into a nice little serving size, they’re perfect for groups and parties! Simply pop them on a serving tray and you’re ready to go.
Both Oreo cookies AND my recipe are completely EGG FREE, so even those with egg allergies can safely enjoy! My son has had egg (and nut/peanut) allergies since he was an infant, so all of my recipes are eggless. (I do have some “baked egg tolerance” recipes, because he can now have egg baked-in to some goods, but that’s another story).
Why Make Egg Free Oreo Cheesecakes
- These little eggless Oreo dessert bites are a great option for those with egg allergies or intolerances.
- With no prep required for the “crust” and minimal filling ingredients, these mini egg free Oreo cheesecakes can be made just hours ahead of an event. Prep time will only take about 10-15 minutes.
- With only a few bites in each, they’re pre-portioned and ready to serve.
- Creamy cheesecake and Oreo cookies are the perfect match!
How to Make Eggless Oreo Cheesecake (A Summary)
You’ll only need a short list of ingredients for these egg free Oreo cheesecake treats:
- Oreo cookies (of course!)
- Cream cheese, softened to room temperature
- Sugar
- Milk
- Cornstarch
- Vanilla extract
- Salt
Preparation and Baking Instructions:
- Preheat your oven to 325F. Line 9 muffin cups with muffin/cupcake liners. Place a single Oreo cookie in the bottom of each cup.
- Chop up your remaining six Oreo cookies (including the filling!).
- With a hand mixer, mix together cream cheese and sugar together on medium-high until creamy and well-combined. Add vanilla, milk, cornstarch, and salt and mix on low until combined, then mix on medium-high again for about another minute.
- Gently stir in half of your chopped Oreos (about 1/3 cup).
- Distribute the cheesecake filling evenly amongst the 9 muffin cups (the batter will be thick!). Spread filling into cups with a small spatula or spoon, or gently tap your muffin tins on the counter to settle filling into the cups. Sprinkle the remaining chopped cookies on top.
- Bake cheesecakes for 15 minutes at 325F. Allow to cool in the pan on a cooling rack for 30 minutes, then transfer cheesecakes to the refrigerator, loosely covered. Chill Oreo cheesecakes at least 2-4 hours before serving.
Mini Oreo Cheesecakes (Egg Free)
Ingredients
- 15 Oreo cookies
- 8 oz block cream cheese, brought to room temperature
- 1/3 cup granulated sugar
- 2 Tablespoons milk
- 1 Tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325F. Line 9 muffin cups with muffin/cupcake liners. Place a single Oreo in the bottom of each cup.
- Chop up remaining 6 Oreos. Divide the amount in half and set aside both halves for later.
- With a hand mixer, mix together cream cheese and sugar together on medium-high until creamy and well-combined. Add vanilla, milk, cornstarch, and salt and mix on low until combined, then mix on medium-high again for about another minute.
- Stir in half of your chopped Oreos (about 1/3 cup).
- Scoop the cheesecake batter evenly into the 9 muffin cups (the batter will be thick–I use a medium cookie scoop to make it easier). Spread filling in cups with a small spatula or spoon, or tap your muffin tins on the counter to settle filling into the cups. Sprinkle remaining chopped cookies on top.
- Bake cheesecakes for 15 minutes at 325F. Allow to cool in the pan on a cooling rack for 30 minutes, then transfer cheesecakes to the refrigerator, loosely covered. Chill Oreo cheesecakes at least 2-4 hours before serving.
do i need cornstarch
Hello! I have not tried it without the cornstarch, so I’m not sure whether or not the texture would be the same.