Mini Oreo Cheesecakes

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The ultimate BEST EVER miniature oreo cheesecakes with an easy chocolate ganache. via #mini #oreo #cheesecake #cheesecakes #dessert #easy #tips #kidfriendly #sweet #cookie #chocolate #ganache

Delicious miniature oreo cheesecakes with an easy chocolate ganache

Three mini oreo cheesecakes stacked up

There aren’t too many desserts I’d pick over these mini oreo cheesecakes; they are smooth, creamy, rich and velvety. With a thick oreo crust, an oreo speckled filling, and a chocolate ganache these cheesecakes are perfection. They are rich, but worth every single calorie!

Sometimes cheesecake can be intimidating to make, but I’ve found miniature cheesecakes are always much less intimidating. (Not to mention I prefer the smaller serving size anyways!) If you haven’t made cheesecake before or are intimidated by the idea, I’ve compiled a list of my top cheesecake making tips below:

Oreo crumbs in a food processor

Tips to make the perfect mini oreo cheesecakes:

  • Use ROOM TEMPERATURE cream cheese: room temperature cream cheese becomes creamier when it is mixed and it incorporates much better with the other ingredients in this recipe. If your cream cheese is too cold, it tends to stay lumpy in the batter doesn’t fully mix. You’ll also likely be tempted to over-beat the batter (which is not good for a cheesecake!) to get rid of the lumps. Quick tip to get room temperature cream cheese: remove the cream cheese from the packaging and microwave in bursts of 15-20 seconds until it is room temperature (not softened or melted at all) It’s also important when you are using room temperature cream cheese that you also use room temperature eggs and sour cream.
  • DON’T OVERMIX the batter:  it’s important to mix the cream cheese enough to remove the lumps and to combine the ingredients sufficiently, but over-mixing the batter will introduce too much air into the mixture. Too much air will cause the cheesecake to rise too quickly in the oven and then fall (how you get cracks in your cheesecake). You also want to mix the cheesecake at low and consistent speeds to again reduce the risk of beating in too much air.
  • Pulse/blend the oreos to even-sized crumbs: if you have large chunks of oreo crumbs (in the crust or the filling) it makes for a less smooth cheesecake. I pulse the oreos in a food processor until all the crumbs are even sized.
  • Allow the cheesecake to cool COMPLETELY at room temperature: It might not seem like a big deal to expedite the chilling process of the mini cheesecakes and put them in the fridge right out of the oven, but it you do this, the cheesecake tends to get an ugly appearance on top. This appearance comes from condensation that forms on top of the too quickly chilled cheesecake. If you chill the cheesecake too quickly, you can also get some cracks on it.

Two mini oreo cheesecakes stacked up

More Amazing Cheesecake Recipes:

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Mini Oreo Cheesecakes

5 from 3 votes
Delicious miniature oreo cheesecakes with an easy chocolate ganache.
Print Recipe

Mini Oreo Cheesecakes

5 from 3 votes
Delicious miniature oreo cheesecakes with an easy chocolate ganache.
Course Dessert
Cuisine American, Vegetarian
Keyword mini oreo cheesecakes, oreo cheesecake
Prep Time 25 minutes
Cook Time 20 minutes
Setting Time 3 hours
Total Time 3 hours 45 minutes
Servings 12 miniature oreo cheesecakes
Calories 184kcal
Author Chelsea


Oreo Crust

  • 1 cup (~12 full oreos) oreo crumbs
  • 2 tablespoons unsalted butter, melted

Oreo Cheesecake Filling

  • 1 and 1/2 packages (12 ounces total) BRICK style full-fat cream cheese, at room temperature
  • 1/2 cup white granulated sugar
  • 1/2 cup full fat sour cream, at room temperature
  • 1/2 tablespoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1/8 cup (2 tablespoons) white flour
  • 2 large eggs, at room temperature
  • 5 full oreos, crushed

Chocolate Ganache

  • 4 ounces semi-sweet (or bittersweet depending on personal preference) chocolate, coarsely chopped
  • 1/2 cup heavy whipping cream



  • Preheat oven to 325 degrees F. Line a 12-cavity (regular sized) cupcake pan with cupcake liners and set aside. Blend full oreos in a food processor or powerful blender to form crumbs (make sure the crumbs are all even sized and you don't have big pieces.) Do not remove the vanilla creme in the oreos before blending.
  • Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners (about 1 tablespoon per cup) and press into the bottoms. I like to use the lid of a milk container to press the crust into the bottoms evenly.
  • Bake crusts for 5 minutes then remove from oven. Set aside to cool.


  • Make sure your cream cheese, sour cream, and eggs are all at room temperature. Reduce the heat to 300 degrees F.
  • In a large bowl, combine the cream cheese and white sugar using a hand mixer. Beat at low speeds and in the same direction (which will result in cracks later on). Add in the sour cream, vanilla extract, and sea salt. Beat on low speed until completely combined.
  • Scrape down the sides and add in the flour. Beat on low speed until combined. Add the first egg and make sure to beat until the egg is completely incorporated. Add the second egg and again, still beating slowly, beat until combined.  
  • Blend another 5 full oreos in a food processor or powerful blender to form crumbs . Do not remove the vanilla creme in the oreos before blending. Gently fold the crumbs into the cheesecake mixture with a spatula.
  • Divide the batter evenly between the cupcake liners and fill most of the way. You should use all of the batter between the 12 cupcake liners.
  • Bake cheesecakes for 13-16 minutes, or until there is just an ever so slight jiggle in the center. Then turn off oven and leave the door closed for another 10 minutes. Crack the oven door and allow cheesecakes to cool for 25 minutes, then pull out an place on the counter at room temperature.
  • Once the cheesecakes are at room temperature, transfer to the fridge to chill for 2-3 hours.
  • Refrigerate until ready to serve.

Chocolate Ganache

  • Place the chopped chocolate in a heat-safe bowl. Bring the heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips. Place a plate or lid over the chocolate chips and heavy cream mixture and let sit (without touching) for 5 minutes. Remove the plate or lid and whisk the chocolate until it becomes a smooth chocolate ganache.
  • Let the ganache sit for about 15 minutes to thicken and set. Spoon the ganache on top of the cheesecakes. (Don't add ganache to any cheesecakes that won't be eaten the same day). Store ganache and cheesecakes separately.
  • Enjoy within 5 days.


Recipe Notes

Total time does not include chilling time.

Nutrition Facts

Calories: 184kcal

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. Oh my word these cheesecakes! So so many good things in one… the cheesecake itself … the ganache and the oreos!! Can you send me one please??

  2. Wow, these mini cheesecakes sound heavenly! So much yumminess stuffed into these gorgeous treats. I love everything in here and totally wish I had a few in front of me hehe 🙂

  3. Chelsea, these look gorgeous!! Stopping by from Two Cup Tuesday – have pinned these! Will make a perfect V-Day dessert! ~Erin

  4. While the actual recipe only says “muffin tin” , I’m looking at the pics and the description (“mini”) and thinking you used mini muffin tins? Just want to make sure.

    1. No it is still made in a regular muffin tin, but they are called “mini” because they aren’t a full cheesecake. Sorry for any confusion!

  5. Just tried these. Quick question:u meant a muffin pan-but ur cakes look even all around-not muffin shaped?!?and when/how do u remove the cupcake holder that u suggested using?One more quickie-what exact size r these meant to be???
    So excited-
    Much thanks-Sara

    1. These are made in a regular sized muffin pan. I’d recommend leaving the cupcake holders on for the chilling in the fridge and remove them after that

  6. These look fabulous! Question…is it ok to store the cheesecakes in the fridge after the ganache is put on top? I’m making these the night before and am wondering about applying the ganache ahead of time too. Thanks!

  7. I actually bought a mini cheesecake pan, that has the removable discs in the bottom so you can push the cheesecake through when it’s done. The openings are about one inch deep and 2 inches in diameter, so curious if the cooking time would change? Thanks!

    1. Hmm it probably would. I haven’t ever used those pans so can’t give you an exact recommendation. I would just watch them closely and when they very slightly jiggle in the center they’ll be ready!

    1. I haven’t personally tried it, and really don’t have much experience with dairy free substitutes. Wish I could be of more help!

  8. The directions never say to add the sour cream even though it is in the ingredients list. I hope mine taste good without it ?

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