Mini Oreo cheesecakes are creamy, sweet, and dangerously easy to make–top with a little whipped cream and you have one decadent dessert!
Can we all just agree that everything is better in miniature? We’ve already discussed my obsession with mini pigs. And we’ve discussed my obsession with cheesecakes repeatedly. So I’m sure you can imagine that my obsession with mini cheesecakes is real.
Clearly it’s long past time for me to post one of my favorite recipes ever: MINI OREO CHEESECAKES! They’re creamy, they’re chocolatey, they’re smothered in ganache. . .and they’re a little too easy to eat (if you know what I mean).
Why you’ll love these mini Oreo cheesecakes:
- They’re easy to make
- You don’t have to use a water bath!
- They freeze really well so you can keep a few hidden in the back of the freezer for dessert emergencies 🙂
How to Make Mini Oreo Cheesecakes
Place 16 ounces of room temperature cream cheese in a large mixing bowl and beat with an electric mixer until it’s very smooth. Slowly beat in the granulated sugar. Add the vanilla, eggs, sour cream, and salt and beat until just combined.
Use a rubber spatula to fold in chopped Oreos. (I like to chop the Oreos really finely so every bite of cheesecake has lots of cookies and cream flavor.)
Divide the filling between paper-lined muffin cups with a whole Oreo placed in the bottom and bake for about 20 minutes, until the filling is set. Cool to room temp and refrigerate overnight.
Baker’s tip: when I make cheesecakes I like to tap the pan on the counter a few times before baking to let release any air bubbles in the filling. This can help prevent your cheesecakes from puffing too during baking much, then cracking as they cool. For this recipe, just tap the filled muffin cups on the counter three or four times and you’re good to go.
When you’re ready to serve your mini Oreo cheesecakes, make chocolate ganache by mixing chocolate chips and very hot heavy cream until smooth.
Spread about a tablespoon of ganache on top of each cheesecake, refrigerate to set, then serve. (With whipped cream for extra decadence!)
See how easy? Too easy considering how delicious mini Oreo cheesecakes are 🙂
Did you make these mini Oreo Cheesecakes? Awesome! Let me know what you think with a comment and a review below. And post a pic on IG! Tag @theitsybitsykitchen so I can see (and share!) your creations!
Mini Oreo cheesecakes are an easy yet totally decadent dessert!
- 16 whole Oreos
- 16 ounces full-fat cream cheese at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 1/2 cup full-fat sour cream at room temperature
- 1/8 teaspoon salt
- 10 Oreos finely chopped
- 1 cup chocolate chips
- 1/2 cup heavy cream
- whipped cream and additional Oreos for topping if desired
Preheat the oven to 300 degrees. Line 18 muffin cups with cupcake liners and set one of the whole Oreos in the bottom of each. Set pan aside.
Beat the cream cheese with an electric mixer set to medium speed until light and fluffy. Turn mixer to low and slowly add the granulated sugar.
Beat in the vanilla, eggs, sour cream, and salt in that order, stopping the mixer to scrape down the sides and bottom of the bowl as necessary. Fold in the chopped Oreos.
Divide batter evenly between the prepared muffin cups. Tap the pan on the counter a few times to release any air bubbles in the filling. Bake until filling is set, about 22 to 26 minutes. Set pan on a wire rack to cool completely, then refrigerate overnight.
Heat the heavy cream in a small saucepan until it just begins to steam. Pour the cream over the chocolate chips and let it sit for 3 minutes.
Whisk the chocolate and cream together until the chocolate is melted and the mixture is smooth. Spoon the ganache over the chilled cupcakes, then refrigerate to set the ganache. Top with whipped cream and Oreos (if desired) and serve.
Note that the cheesecakes need to chill overnight in the fridge before serving.
Store uneaten cupcakes in the fridge for up to three days or in the freezer (tightly wrapped) for up to two months.
Cheesecakes adapted from Martha Stewart’s Cupcakes