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 mini cheesecakes
Calories: 272kcal
Ingredients
Cheesecake
- 12 whole Oreo cookies
- 12 ounces cream cheese, room temperature
- ¼ cup (57.5 g) sour cream
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 6 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