Delicious miniature oreo cheesecakes with an easy chocolate ganache.
Cuisine American, Vegetarian
Keyword mini oreo cheesecakes, oreo cheesecake
Prep Time 25minutes
Cook Time 20minutes
Setting Time 3hours
Total Time 3hours45minutes
Servings 12miniature oreo cheesecakes
1cup (~12 full oreos)oreo crumbs
Oreo Cheesecake Filling
1 and 1/2packages (12 ounces total)BRICK style full-fat cream cheese, at room temperature
1/2cupwhite granulated sugar
1/2cupfull fat sour cream,at room temperature
1/2tablespoonpure vanilla extract
1/8teaspoonfine sea salt
1/8cup (2 tablespoons)white flour
2large eggs,at room temperature
4ouncessemi-sweet (or bittersweet depending on personal preference) chocolate,coarsely chopped
1/2cupheavy 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.
CHEESECAKE FILLING AND TOPPING
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.
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.