Mini Oreo Cheesecakes

Mouth watering delicious mini Oreo cheesecakes are not hard to make at all. With step by step directions and pictures. Enjoy a mini Oreo cheesecake topped with chocolate ganache, whipped cream and more Oreos! Let's eat!

Sooooo my sister gets married this week. While I am the maid of honor I am also providing goodies for the dessert table. Chocolate Chunk Cookies, Sprinkle Cookies, Mini Cheesecakes, Carmelitas, and Brownies...I will be a busy girl later this week. I also have family in town from England (YAY) so we are doing a taco Tuesday tomorrow night which totally calls for Salted Caramel Tres Leches Cake and then the rehearsal dinner which calls for more dessert, maybe cheesecake too? I am thinking one topped with Lemon Curd then again who doesn't love Salted Caramel Sauce I know I sure do.

What a great forecast for my belly this week !!!

Cheesecake is a true weakness of mine. It's definitely one of those things that sit in the fridge and every-time I walk past the fridge it takes every ounce of willpower for me not to open the fridge and have another bite.

Mini Oreo Cheesecake is my new favorite! Pumpkin cheesecake bars are a close second!

The crunchy crust, the thick creamy cheesecake topped with chocolate, fruit, sour cream, or just plain ol' homemade whipped cream, well it all makes me weak at the knees. Heaven.

And who doesn't love Oreos? Crazy people, that's who. But I will never love them as much as my baby sister does. She is a bit of an Oreo hoarder.

The beauty of mini cheesecakes is they only take one bite! So you can have like 13 before you hit what would have been one normal slice of cheesecake. Score!

Whether you want to have something to sneak out of the fridge or want to wow your family, these are sure to make everyone happy.

And conveniently they are easy to make. While you don't HAVE to top them with chocolate ganache, fresh whipped cream and crushed Oreos, I HIGHLY recommend it.

I also have a recipe for Oreo Cheesecake that goes down oh so well.

Jump to:

• Ingredients
• Instructions
• Craving more chocolate? Try my: 
• More cheesecake recipes
• Recipe Card
• Recipe Ratings & Comments

Ingredients

The crust is made up of finely crushed Oreos and melted butter. For the cheesecake filling you will need:

• Cream Cheese. You must ensure that your cream cheese is softened to room temperature otherwise you will have a lumpy cheesecake. You can do this quickly by placing the blocks of foil-wrapped cream cheese in a bowl of warm water for 5-10 minutes. Be careful you don't want it liquidy and warm, just room temperature soft.
• Granulated Sugar. The sugar will sweeten the cheesecake batter.
• Sour Cream. Adding some sour cream to the batter gives a slight tang and tons of moisture to the cheesecakes. This also needs to be at room temperature.
• Heavy Cream. Just like the sour cream this also needs to be at room temperature.
• Large Whole Eggs. You'll need some whole eggs and an additional egg yolk. The additional egg yolks add some richness and color to the batter. Your eggs need to be at room temperature, you can do this quickly by placing the uncracked eggs in a bowl of warm water for 5 minutes before using them.
• Pure Vanilla Extract. The vanilla gives a hint of warmth flavor to the cheesecake batter.
• Oreo Cookies. The star of the show is the Oreos. I prefer to have them crushed but not completely crushed into a fine crumb. You can do this by placing them into a sealed bag and whacking them with a rolling pin OR just a food processor or blender just be careful not to over-blitz them.

I like to top the cheesecake with a chocolate ganache, which is just chocolate and heavy cream, and whipped cream. I have a great recipe on how to make stabilized whipped cream that holds its shape beautifully.

Instructions

Line a mini muffin pan or muffin pan with cupcake liners set aside. Preheat oven to 325F/163C. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press 1 Teaspoon in mini muffin liners or 1 Tablespoon in muffin liners, pressing down completely. I like to use the top of a spice jar for cupcake size or the top of the vanilla jar for minis, to pack the cookie crumbs in tightly. Bake the Oreo crust for 5 minutes, to set the crust, then set aside while you prepare the filling. 

For the creamy cheesecake filling you will start by using the bowl of an electric mixer fitted with a paddle attachment or a large mixing bowl with a handheld mixer to beat cream cheese for 3 minutes on low-medium speed. Add granulated sugar and beat for another 2 minutes but at a low speed.

Scrape down the sides of the bowl and add in heavy cream, sour cream, and vanilla extract mixing until fully combined at low speed. Add in eggs one at a time, mix on low, and just until no trace of the egg remains.

You should have a creamy cheesecake mixture with no lumps. Gently fold in crushed Oreos.

I like to use a small cookie scoop to pour the cheesecake batter into prepared liners. Bang the pan on the countertop to get rid of any air bubbles. Place a 9X13 pan on the bottom rack of the oven and fill it with hot water to create a steamy oven. Bake the cheesecake on the middle rack, cupcake-size cheesecakes for 19-21 minutes, and the mini muffins-size cheesecakes for 12-15 minutes, the cheesecakes should be set and not jiggle much. Turn the oven off, open the oven door, and let the cheesecakes cool in the oven for 20 minutes, transfer to a wire rack to cool for 30 minutes then wrap in plastic wrap and chill for 4 hours or overnight.

In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, and let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set.

When ready to serve the mini oreo cheesecakes, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream on top, I like to pipe mine pretty high. Then crumble crushed Oreos on top. Store leftovers for up to three days in the refrigerator.

Check out all my cheesecake baking tips here.

Craving more chocolate? Try my: 

• Chocolate Brownie Cheesecake Bars
• S'mores Brownies
• Chocolate Lava Cakes

More cheesecake recipes

• Coffee Cheesecake with Chocolate Ganache
• Mini Cheesecakes
• New York Cheesecake Bars
• Lemon Cheesecake
• Cookie Butter Chocolate Chip Cheesecake Bars
• Double Chocolate Cheesecake Cups
• Don't miss my friends Carrot Cake Cheesecake Recipe

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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This post was originally published on March 19, 2018, as of July 13, 2023, the post has been updated.