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.
Servings: 12
Ingredients
CHEESECAKE
- 12 Oreos
- 12 ounces cream cheese, softened to room temperature
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 6 Oreos, crushed
GANACHE
- 3 ounces milk chocolate chips
- 1 ounce heavy cream
TOPPING
- 3 Oreos, crushed
Instructions
CHEESECAKES
- 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.
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!