These mini Oreo cheesecakes are made with layers of Oreo crust, creamy Oreo cheesecake filling, chocolate ganache, and Oreo whipped cream.
If you are obsessed with Oreos, these mini Oreo cheesecakes are about to become your new favorite dessert.
You get a buttery Oreo crust, an ultra-creamy cheesecake filling packed with crushed cookies, a silky layer of rich chocolate ganache, and a generous swirl of homemade Oreo whipped cream right on top.
The best part? Because they are mini, there is no slicing, no water baths, and zero stress. They are seriously addictive!
For more cheesecake recipes, check out my bananas foster cheesecake, lemon meringue cheesecake, and cinnamon roll cheesecake.
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Why this recipe works
- Oreo Loaded: These cheesecakes pack Oreo flavor into every single layer, with crushed cookies in the crust, blended into the batter, folded into the whipped cream, and finished with a whole cookie on top!
- Buttery Oreo Crust: A simple two-ingredient crust made from crushed Oreos and melted butter provides a rich, chocolaty base.
- Rich Chocolate Ganache: A decadent layer of homemade chocolate ganache adds an extra layer of smooth, chocolate flavor right under the whipped cream.
- Low Temperature Baking: Baking these mini cheesecakes at a low, controlled temperature prevents cracking and ensures a velvety smooth texture.
- Make Ahead Friendly: They store and chill wonderfully in advance, making them the ultimate party dessert to prep the day before.
Ingredients
Before you begin, measure and prepare your ingredients so the cooking process goes smoothly. Full measurements are listed on the recipe card at the bottom of this post.
For the Crust
Oreo Cookies: Classic chocolate Oreos provide the best flavor and color.
Melted Butter: Unsalted butter, melted in short 30-second pulses in the microwave or on the stovetop to bind the crumbs.
For the Filling
Cream Cheese: Full-fat cream cheese is essential. Make sure it is completely softened at room temperature to avoid lumps and ensure a smooth batter.
Sour Cream: Full-fat sour cream adds a lighter, creamier texture to the filling.
Granulated Sugar: Sweetens the cheesecake to a balanced, perfect level.
Eggs and Egg Yolk: Two large eggs plus one extra egg yolk give these mini cheesecakes a rich, creamy texture. Ensure they are at room temperature.
Heavy Cream: Adds extra richness; use room-temperature cream.
Vanilla Extract: Pure vanilla extract for a warm, delicious flavor.
Kosher Salt: A small pinch balances the sweetness.
Oreos: Crushed into pieces to fold directly into the batter.
For the Chocolate Ganache
Dark Chocolate: High-quality dark chocolate, finely chopped, for a rich and glossy finish.
Heavy Cream: Hot heavy cream to melt the chocolate into a smooth ganache.
For the Oreo Whipped Cream
Heavy Whipping Cream: Cold heavy cream whips up into stiff, stable peaks.
Powdered Sugar: Sweetens and stabilizes the whipped cream. You can make your own by blending granulated sugar in a blender.
Oreo Crumbs: Finely processed Oreo crumbs folded into the whipped cream.
Vanilla Extract: Enhances the whipped cream flavor.
Instructions
Make the Crust and Filling
1. Prep Pan: Preheat your oven to 180C (350F) and line a standard 12-cup muffin pan with paper liners.
2. Make Crust: Pulse Oreos in a food processor or crush them in a ziplock bag with a cup until fine crumbs form. Mix the crumbs with melted butter in a bowl until evenly coated.
3. Press and Bake Crust: Scoop about 1 tablespoon of crumbs into each muffin tin, pressing firmly into the bottom. Bake at 180C (350F) for 5 to 8 minutes, then let cool to room temperature. Lower your oven temperature to 140C (280F).
4. Mix Filling: In a large mixing bowl, beat the room-temperature cream cheese, sour cream, and granulated sugar with an electric hand mixer until smooth and creamy.
5. Add Wet Ingredients: Whisk the eggs and egg yolk slightly, then add them to the bowl along with the heavy cream, vanilla extract, and salt. Mix on low speed until smooth.
6. Fold in Oreos: Gently fold in the crushed Oreo cookies with a spatula.
Bake and Chill
1. Fill and Bake: Pour the cheesecake batter over the cooled crusts, filling each liner almost to the top. Tap the pan gently on the counter to release any air bubbles.
2. Bake: Bake at 140C (280F) for about 15 minutes, or until the edges are set, but the centers still have a slight jiggle.
3. Cool Slowly: Turn off the oven, leave the door closed for 5 minutes, then crack the door open and let the cheesecakes cool inside for 1 hour.
4. Chill: Once cooled to room temperature, wrap the pan tightly with plastic wrap and chill in the fridge for at least 2 hours, or overnight.
Make Ganache, Whipped Cream, and Assemble
1. Make Ganache: In a heatproof bowl, combine the chopped high-quality dark chocolate and hot heavy cream. Let it sit for a minute, then stir until completely melted, smooth, and glossy.
2. Add Ganache Layer: Spoon a small amount of the warm chocolate ganache over each chilled cheesecake, spreading it into an even layer. Return them to the fridge for about 15 minutes to let the ganache set.
3. Whip Cream: In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the fine Oreo crumbs.
4. Decorate: Pipe or dollop the Oreo whipped cream onto each cheesecake right over the set ganache layer, and top with a mini Oreo or a half cookie.
Expert Tips
- Use room temperature ingredients. Softened cream cheese and room temperature eggs prevent lumps and ensure the batter mixes into a silky, homogeneous texture.
- Do not overbeat. Mix on low speed and add ingredients gradually to avoid incorporating too much air, which can cause the cheesecakes to puff up and crack.
- Let them chill. Resist the temptation to eat them right away! Chilling them for at least a few hours or overnight allows the filling to firm up into that classic cheesecake texture.
- Scrape the bowl. Pause to scrape down the sides and bottom of your bowl frequently while mixing the batter.
Troubleshooting
Why did my cheesecakes crack?
Cracks usually happen if the oven temperature is too high, if the cream cheese was cold, or if the batter was overbeaten. Baking at a gentle 140C (280F) and cooling them slowly in the oven prevents this!
Why are my cheesecakes runny in the middle?
They need their proper chilling time in the refrigerator. The oven bake only sets the outer edges, while the fridge is what solidifies the filling.
Frequently Asked Questions
Yes! If using a mini muffin pan, adjust your baking time down to about 10 minutes at 150C (300F).
The edges will look stable and set, but the center should still have a slight, gentle jiggle when you shake the pan.
Absolutely! They are the ultimate make-ahead dessert because they actually taste better after chilling in the fridge for 24 hours.
Storing
Store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Because they contain dairy, keep them refrigerated when not serving.
Freezing
Once fully baked and cooled in the fridge, wrap the cheesecakes tightly in plastic wrap and foil before adding the ganache and whipped cream. Freeze for up to 3 months. Thaw overnight in the refrigerator before adding the chocolate ganache, Oreo whipped cream topping, and serving.
Substitutions
Gluten-free: Swap standard Oreos for gluten-free Oreos in both the crust and the topping.
Alternative cookies: If you cannot find Oreos, you can use any other brand of chocolate sandwich cookies instead.
Variations
Vanilla Oreos: Substitute classic chocolate Oreos with golden or vanilla Oreos for a cookies and cream twist.
Caramel Drizzle: Add a drizzle of salted caramel sauce over the ganache layer for an extra decadent twist.
Equipment
- Mixing bowls
- Whisk set
- Standard 12 cup muffin tin
- Heatproof bowl
- Open star piping tip
- Electric hand mixer
More mini cheesecake recipes:
Mini cheesecake bites- Made with an Oreo crust, easy filling, homemade salted caramel sauce, and whipped cream.
Mini chocolate cheesecakes- Rich chocolate cheesecake filling over an Oreo crust, topped with chocolate ganache and chocolate whipped cream.
Mini strawberry cheesecakes- A buttery graham cracker crust topped with creamy vanilla filling and homemade strawberry compote.
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📖 Recipe
Easy Mini Oreo Cheesecakes
Ingredients
Crust:
- 1 ½ cups Oreos Fine crumbs
- 3 tablespoon Butter Melted
Filling:
- 12 oz Cream cheese Full fat, room temperature
- ½ cup Sour cream
- ½ cup Granulated sugar
- 2 Eggs
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ¼ cup Heavy cream
- 8 Oreos chunks
Oreo whipped cream:
- 1 ½ cups Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoon Powder sugar
- 7 Oreos
Chocolate ganache:
- 3.5 oz Heavy cream
- 3.5 oz Dark chocolate
Instructions
Make the Crust and Filling
- Prep Pan: Preheat your oven to 180C (350F) and line a standard 12 cup muffin pan with paper liners.
- Make Crust: Pulse Oreos in a food processor or crush them in a ziplock bag with a cup until fine crumbs form. Mix the crumbs with melted butter in a bowl until evenly coated.
- Press and Bake Crust: Scoop about 1 tablespoon of crumbs into each muffin tin, pressing firmly into the bottom. Bake at 180C (350F) for 5 to 8 minutes, then let cool to room temperature. Lower your oven temperature to 140C (280F).
- Mix Filling: In a large mixing bowl, beat the room temperature cream cheese, sour cream, and granulated sugar with an electric hand mixer until smooth and creamy.
- Add Wet Ingredients: Whisk the eggs and egg yolk slightly, then add them to the bowl along with the heavy cream, vanilla extract, and salt. Mix on low speed until smooth.
- Fold in Oreos: Gently fold in the crushed Oreo cookies with a spatula.
Bake and Chill
- Fill and Bake: Pour the cheesecake batter over the cooled crusts, filling each liner almost to the top. Tap the pan gently on the counter to release any air bubbles.
- Bake: Bake at 140C (280F) for about 15 minutes, or until the edges are set but the centers still have a slight jiggle.
- Cool Slowly: Turn off the oven, leave the door closed for 5 minutes, then crack the door open and let the cheesecakes cool inside for 1 hour.
- Chill: Once cooled to room temperature, wrap the pan tightly with plastic wrap and chill in the fridge for at least 2 hours, or overnight.
Make Ganache, Whipped Cream, and Assemble
- Make Ganache: In a heatproof bowl, combine the chopped high quality dark chocolate and hot heavy cream. Let it sit for a minute, then stir until completely melted, smooth, and glossy.
- Add Ganache Layer: Spoon a small amount of the warm chocolate ganache over each chilled cheesecake, spreading it into an even layer. Return them to the fridge for about 15 minutes to let the ganache set.
- Whip Cream: In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the fine Oreo crumbs.
- Decorate: Pipe or dollop the Oreo whipped cream onto each cheesecake right over the set ganache layer, and top with a mini Oreo or a half cookie.
Notes
- Room temperature ingredients: Always use fully softened cream cheese and room-temperature eggs and heavy cream to ensure a smooth, lump-free batter and prevent cracking.
- Cooling and chilling: Allow the cheesecakes to cool gradually inside the oven with the door cracked, then chill in the refrigerator for at least 2 hours or overnight so the filling sets properly into a velvety texture.
- High quality chocolate: Use high-quality dark chocolate for the ganache layer to achieve a rich, glossy, and decadent flavor.
- Storage and shelf life: Store finished cheesecakes in an airtight container in the refrigerator for up to 4 days. Because they contain dairy, keep them refrigerated when not serving.
- Freezing instructions: Freeze baked, un-topped cheesecakes tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before adding the chocolate ganache, Oreo whipped cream, and cookie toppings.
- Make ahead friendly: You can bake and chill these cheesecakes a day in advance, making them the ultimate stress-free dessert for entertaining.
Naseema Ally says
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