Go Back
–+ servings
Mini Oreo cheesecakes on a white plate topped with chocolate ganache and Oreo whipped cream.

Easy Mini Oreo Cheesecakes

These mini Oreo cheesecakes are made with layers of Oreo crust, creamy Oreo cheesecake filling, chocolate ganache, and Oreo whipped cream.
5 from 21 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
chill time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 cheesecakes
Calories 551 kcal

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.

Nutrition

Calories: 551kcalCarbohydrates: 41gProtein: 7gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 134mgSodium: 372mgPotassium: 245mgFiber: 2gSugar: 27gVitamin A: 1225IUVitamin C: 0.3mgCalcium: 86mgIron: 5mg
Keyword mini oreo cheesecake cupcakes, mini oreo cheesecakes
Tried this recipe?Let us know how it was!