These Mini Oreo Cheesecakes with chocolate ganache are easy to make and irresistibly delicious! Mini muffin tins make them effortless.
Easy And Delicious Mini Oreo Cheesecakes
These Mini Oreo® Cheesecakes are hard to beat—they’re smooth, creamy, and rich with a thick Oreo crust, Oreo-speckled filling, and chocolate topping. Rich but so worth it!
Cheesecake might seem tricky, but mini ones are way easier (and I prefer the smaller size!). If you’re new to cheesecake, here are my best tips!
Mini Oreo Cheesecake Ingredients
- Cream cheese: Use full-fat for the best texture and thickness.
- Sugar: White sugar keeps the texture right. Liquid sweeteners will mess it up.
- Sour cream: Adds creaminess—full-fat works best for a thick batter.
- Eggs: Large, room-temp eggs give the best results.
- Oreos: Oreos® have the best flavor, but other chocolate sandwich cookies work too.
- Semi-sweet chocolate: Balances sweetness perfectly.
- Heavy cream: Real heavy cream is the only way to get the right texture—low-fat won’t work as well!
How To Make Mini Oreo Cheesecakes: Tips
- Use room-temp cream cheese: It keeps the batter smooth. Cold cream cheese stays lumpy, making mixing harder and making you want to over-mix.
- Don’t over-mix: Mix only until smooth. Too much air causes the cheesecake to rise and fall, leading to cracks. Mix on low speed.
- Blend Oreos evenly: Big chunks in the crust or filling make the cheesecake less smooth. Blend Oreos into fine crumbs.
- Cool completely at room temp: Chilling the cheesecakes too fast causes cracks. Let it cool at room temp for the best texture.
Quick Tip
If the cream cheese is still cold, slice it into small pieces so it softens quicker. Smaller pieces warm up faster.
Storage
Store leftover mini Oreo cheesecakes in an airtight container in the fridge for up to 5 days.
Keep them chilled until ready to serve. If not eating the same day, store the ganache separately and add it just before serving.
More Delicious Cheesecake Recipes:
- The Best Chocolate Cheesecake with an Oreo cookie base
- Twix Cheesecake Bars with a two ingredient caramel sauce
- Mini Cinnamon Roll Cheesecakes with a swirl of cream cheese frosting
- No-Bake Pumpkin Cheesecake perfect for fall
- Thin Mint Cheesecake with a mint Oreo base
Mini Oreo Cheesecakes
Delicious miniature Oreo Cheesecakes with an easy chocolate ganache.
Equipment
- Cupcake pan with 12 cavities
- Paper liners
- Food processor or powerful blender
Ingredients
Oreo Crust
- 1 cup Oreo crumbs about 12 full Oreos
- 2 tablespoons unsalted butter melted
Oreo Cheesecake Filling
- 12 ounces cream cheese brick-style, full-fat, 1-1/2 packages, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup sour cream full-fat, at room temperature
- 1/2 tablespoon vanilla extract
- 1/8 teaspoon fine sea salt
- 2 tablespoons flour 1/8 cup
- 2 large eggs at room temperature
- 5 whole Oreos crushed
Chocolate Ganache
- 4 ounces semi-sweet chocolate or bittersweet, depending on personal preference; coarsely chopped
- 1/2 cup heavy cream
Instructions
Crust
- Preheat oven to 325°F. Line a 12-cavity (regular-sized) cupcake pan with paper liners and set aside. Blend whole Oreos in a food processor or powerful blender to form crumbs. (Make sure the crumbs are small, even-sized pieces.) Do not remove the vanilla creme in the Oreos before blending.
- Combine the cookie crumbs and melted butter. Divide the mixture among 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.
Cheesecake Filling and Topping
- Make sure the cream cheese, sour cream, and eggs are all at room temperature. Reduce heat to 300°F.
- In a large bowl, combine cream cheese and granulated sugar with a hand mixer. Beat at low speed and in the same direction (to avoid cracks later on). Add in the sour cream, vanilla extract, and salt. Beat on low speed until completely combined.
- Scrape down the sides and add the flour. Beat on low speed until combined. Add the first egg and beat until the egg is completely incorporated. Add the second egg and again, still beating slowly, beat until combined.
- Blend another 5 whole cookies in a food processor or powerful blender to form crumbs. Do not remove the Oreo creme before blending. Gently fold the crumbs into the cheesecake mixture with a spatula.
- Divide the batter evenly among the cupcake liners and fill most of the way. You should use all the batter among 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 the oven and leave the door closed for another 10 minutes. Crack the oven door and allow cheesecakes to cool for 25 minutes longer, then remove and 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 stovetop, stirring occasionally. As soon as you see a simmer, remove from heat and pour over chocolate chips. Place a plate or lid over the chocolate and cream mixture and let sit (without touching) for 5 minutes. Remove the plate or lid and whisk the chocolate until it becomes smooth.
- Let the ganache sit for about 15 minutes to thicken and set. Spoon over the 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.
Video
Recipe Notes
Storage: Store leftover Oreo cheesecakes in an airtight container in the fridge for up to 5 days. Keep them chilled until ready to serve.
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 30g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 197mg | Potassium: 166mg | Fiber: 1g | Sugar: 20g | Vitamin A: 689IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Chelsea! For the Oreos, are you removing the filling?
Nope! 🙂
is white flour same as all purpose flour? if not, can I use an apf instead?
Same thing!
The directions never say to add the sour cream even though it is in the ingredients list. I hope mine taste good without it ?
Sorry about that Marsha, it’s been updated. How did they turn out?