These Mini Oreo Cheesecakes are a cheesecake and cookie lovers dream! They have a buttery Oreo cookie crust, a creamy oreo cheesecake filling, and finished with a chocolate ganache topped with (you guessed it) crushed oreo cookies.
Prep Time15 minutesmins
Cook Time15 minutesmins
Cooling/Chilling Time4 hourshrs
Total Time4 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Mini Oreo Cheesecakes
Servings: 12mini cheesecakes
Calories: 272kcal
Author: Amanda Rettke
Ingredients
Cheesecake
12wholeOreo cookies
12 ounces cream cheese,room temperature
¼ cup (57.5 g) sour cream
⅓cup (67 g) granulated sugar
1 teaspoon vanilla extract
1 largeegg, room temperature
6 Oreocookies, crushed
Ganache
3ouncesmilk chocolate chips
1ounceheavy cream
Topping
3Oreocookies,crushed
Instructions
Cheesecakes
Preheat the oven to 325°F. Line a 12-cup muffin tin with cupcake liners.
Add one Oreo cookie to the bottom of each liner.
In a large bowl, beat the cream cheese until light and fluffy.
Add in the sour cream, sugar, vanilla, and egg. Stir to combine.
Gently fold in the crushed Oreos.
Divide the mixture evenly between the 12 muffin cups. Bake for 15 minutes, or until the tops of the cheesecakes are set.
Remove from oven and allow to cool to room temperature (about 1 hour).
Cover with plastic wrap and refrigerate until completely cool, about 2-4 hours.
Ganache*
Bring heavy cream to a boil and remove from heat.
With chocolate chips in a heat safe bowl, pour cream over chips and slowly stir until all chips are melted.
Pour over the chilled cheesecakes and sprinkle with crushed Oreos.
Chill for at least an hour prior to serving.
Notes
*The ganache recipe makes JUST enough to top 12 oreo cheesecakes. If you want more, feel free to double the recipe!