Go Back
+ servings

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 mins
Cook Time15 mins
Cooling Time2 hrs
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Mini Oreo Cheesecakes
Servings: 12



  • 12 Oreos
  • 12  ounces  cream cheese, softened to room temperature
  • 1/4  cup  sour cream
  • 1/3  cup  granulated sugar
  • teaspoon  vanilla extract
  • large egg,  room temperature
  • Oreos,  crushed


  • 3 ounces milk chocolate chips
  • 1 ounce heavy cream


  • 3 Oreos, crushed



  • Preheat the oven to 325 °F
  • Line a 12-hole muffin pan with cupcake liners and add one Oreo to the bottom of each.
  • 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 cavities and bake for 15 minutes, or until the top 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.


  • 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.


The ganache recipe makes JUST enough to top 12 oreo cheesecakes. If you want more, feel free to double the recipe!