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mini oreo cheesecake bites on a white plate on a light surface with a blue linen.

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: 48 Mini or 30 Cupcake Size 1x

Ingredients

Units Scale

Crust

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

Cheesecake

  • 16oz Cream Cheese, softened to room temperature
  • 150 grams (3/4 Cup) Granulated Sugar
  • 2oz (1/4 Cup) Sour Cream/ Greek Yogurt, at room temperature
  • 2oz (1/4 Cup) Heavy Cream, at room temperature
  • 2 Large Whole Eggs + 1 Large Egg Yolk, at room temperature
  • 2 Teaspoons Pure Vanilla Extract
  • 6 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

Instructions

Crust

  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. Bake for 5 minutes, to set the crust, then set aside while you prepare the filling. 

Cheesecake

  1. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer beat cream cheese for 3 minutes on low-medium speed. Add granulated sugar and beat for another 2 minutes but at a low speed.
  2. 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 batter with no lumps. Gently fold in crushed Oreos.
  3. 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.

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, 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.

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 on top of th cheesecakes, I like to pipe mine pretty high. Then crumble crushed Oreos on top. Store leftovers in an airtight container for up to three days in the refrigerator.

Notes

*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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