Description
These Mini Oreo Cheesecakes are the perfect individual-sized treats for Oreo lovers! Featuring a crunchy Oreo crust, a creamy cheesecake filling, and a rich chocolate ganache topping, these mini cheesecakes are a no-fail dessert for parties, birthdays, or anytime you crave a cookies-and-cream delight.
Ingredients
Units
Scale
For the Crust:
- 12 Oreo cookies (crushed)
- 3 tablespoons melted butter
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup sour cream
- 8 Oreo cookies (chopped)
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
For Garnish:
- Whipped cream
- Mini Oreo cookies
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix crushed Oreos with melted butter and press 1 tablespoon of the mixture into each liner.
- Bake for 5 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, eggs (one at a time), and sour cream, mixing until combined.
- Gently fold in the chopped Oreos.
- Bake the Cheesecakes:
- Spoon the cheesecake batter over the Oreo crusts.
- Bake for 18-20 minutes or until the center is set.
- Let cool completely, then refrigerate for at least 3 hours.
- Prepare the Chocolate Ganache:
- Heat heavy cream until warm (not boiling), then pour over chocolate chips.
- Let sit for 2 minutes, then whisk until smooth.
- Spoon ganache over the cooled cheesecakes.
- Garnish and Serve:
- Top each mini cheesecake with whipped cream and a mini Oreo cookie.
- Serve chilled and enjoy!
Notes
- For a no-bake version, use a store-bought Oreo crust and chill the cheesecakes overnight instead of baking.
- Store in the refrigerator for up to 5 days or freeze for up to a month.
- Add a drizzle of white chocolate for an extra decorative touch.
