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Mini Oreo Cheesecakes

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 minutes
Cook Time15 minutes
Cooling/Chilling Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Mini Oreo Cheesecakes
Servings: 12 mini cheesecakes
Calories: 272kcal

Ingredients

Cheesecake

  • 12 whole Oreo cookies
  • 12  ounces  cream cheese, room temperature
  • ¼  cup  (57.5 g) sour cream
  • cup  (67 g) granulated sugar
  • teaspoon  vanilla extract
  • large egg,  room temperature
  • Oreo cookies,  crushed

Ganache

  • 3 ounces milk chocolate chips
  • 1 ounce heavy cream

Topping

  • 3 Oreo cookies, 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!

Nutrition

Serving: 1mini cheesecake | Calories: 272kcal