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Mini Oreo Cheesecakes opened from the wrapper on a dark background

Mini Oreo Cheesecakes

Creamy Oreo Cheesecake topped with Chocolate Ganache,  Fresh Whipped Cream and a sprinkling of Oreos you will love this recipe for Mini Oreo Cheesecake with Chocolate Ganache.

  • Total Time: 4 Hours 40 Minutes
  • Yield: 40 Mini or 12 Cupcake Size 1x


Units Scale


  • 15 Oreos, finely crushed
  • 3 Tablespoons Unsalted Butter, melted


  • 14oz Cream Cheese, softened to room temperature
  • 150 grams (3/4 Cup) Granulated Sugar
  • 2oz (1/4 Cup) Sour Cream/ Greek Yogurt, at room temperature
  • 2.5oz (1/4 Cup + 1 Tablespoon) Heavy Cream, at room temperature
  • 2 Large Eggs, at room temperature
  • 2 Teaspoons Pure Vanilla Extract
  • 5 Oreos, crushed but not completely

Chocolate Ganache

  • 4oz Dark Chocolate Finely Chopped
  • 2oz Heavy Cream

Whipped Cream

  • 4.2 ounces (1/2 Cup) Heavy Whipping Cream
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Dry Milk Powder
  • 4 Oreos, crushed



  1. Line a mini muffin pan or muffin pan with 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. Place in the fridge while you make the cheesecake.


  1. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium speed. Add granulated sugar and beat for another 3 minutes but at a low speed. Add in heavy cream, sour cream, vanilla extract, vanilla bean caviar 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 batter with no lumps. Gently fold in crushed Oreos. Pour into prepared liners. Bang the pan on the countertop to get rid of any air bubbles.
  2. Bake the 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. Let cool on a wire rack for 30 minutes then wrap in plastic wrap and chill for 4 hours or overnight.

Chocolate Ganache

  1. 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, 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.

Whipped Cream

  1. When ready to serve Cheesecake, 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 around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Oreos on top. Store in fridge.


*Total time includes chill time

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 20
  • Cook Time: 20
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: individual oreo cheesecakes, mini oreo cheesecake,

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