Indulge in the ultimate bite-sized delight with these **Mini Oreo Cheesecakes**! Combining a rich, crunchy Oreo crust with a silky-smooth, Oreo-speckled cream cheese filling and a decadent chocolate ganache topping, these miniature treats are effortlessly delicious and incredibly easy to make. Perfect for parties, family gatherings, or simply satisfying your sweet cravings, these cheesecakes are guaranteed to be a hit. Get ready to impress with minimal effort, thanks to the convenience of mini muffin tins!

Easy & Delicious Mini Oreo Cheesecakes: Your Guide to Sweet Perfection

There’s nothing quite like a perfectly baked cheesecake, and these Mini Oreo® Cheesecakes truly set a new standard. Each bite offers a harmonious blend of textures and flavors: a sturdy, chocolatey Oreo crust provides the perfect base, followed by a velvety, rich cream cheese filling generously speckled with crushed Oreos. Crowned with a luxurious chocolate ganache, these desserts are an explosion of flavor. While traditional cheesecakes might seem daunting, their mini counterparts are remarkably simple to master, making them an ideal choice for both novice bakers and seasoned pros. Plus, their smaller size makes them incredibly convenient for serving and portion control.

Why Mini Cheesecakes Are a Game-Changer for Dessert Lovers

Opting for mini cheesecakes over a large, traditional one offers several distinct advantages, transforming a potentially intimidating baking project into a joyful and manageable experience:

• Effortless Portion Control: Each cheesecake is already perfectly portioned, eliminating the need for slicing and serving, which can often be messy with a full-sized cheesecake.
• Quicker Baking Time: Mini cheesecakes bake significantly faster than a large one, cutting down on overall preparation time and allowing you to enjoy your delicious treats sooner.
• No Water Bath Required: While a water bath is often recommended for traditional cheesecakes to prevent cracks, mini cheesecakes are much more forgiving. Their smaller size means they cook more evenly, reducing the risk of overbaking and unsightly cracks without the extra hassle.
• Perfect for Any Occasion: Their individual size makes them ideal for parties, potlucks, lunchboxes, or even as elegant individual desserts for a dinner party. They’re easy to transport and serve.
• Visually Appealing: Mini desserts are inherently charming! These small, perfectly formed cheesecakes with their beautiful toppings are incredibly appealing and make a stunning presentation.

Essential Ingredients for Your Mini Oreo Cheesecakes

Crafting the perfect mini cheesecake starts with selecting the right ingredients. Here’s a detailed look at what you’ll need and why each component is crucial for achieving that irresistible texture and flavor:

• Cream cheese: This is the heart of your cheesecake. Always opt for full-fat, brick-style cream cheese. It provides the essential richness, density, and creamy texture that defines a classic cheesecake. Low-fat varieties contain more water, which can lead to a less stable batter and a drier, potentially cracked final product. Ensure it’s at room temperature for a lump-free batter.
• Granulated Sugar: Beyond sweetness, sugar plays a vital role in the cheesecake’s texture. It dissolves into the cream cheese, contributing to the smooth, velvety consistency. Avoid liquid sweeteners, as they can alter the batter’s moisture content and final set.
• Sour cream: A secret weapon for cheesecake perfection! Full-fat sour cream adds an incredible depth of creaminess and a subtle tang that beautifully balances the sweetness of the cheesecake. It also helps to create a thicker, more luscious batter and contributes to the overall moistness. Like cream cheese, ensure it’s at room temperature.
• Large Eggs: Eggs act as the primary binder in cheesecake, providing structure and helping the filling to set properly. Using large, room-temperature eggs is crucial. Cold eggs can cause the batter to seize, leading to lumps and requiring more mixing, which can introduce too much air.
• Oreos®: The star flavor of these mini delights! Genuine Oreos offer an unparalleled chocolatey cookie flavor and a distinct cream filling that integrates perfectly into both the crust and the cheesecake batter. While other chocolate sandwich cookies can be substituted, the classic Oreo flavor is truly superior here.
• Semi-sweet chocolate: For the luxurious ganache topping. Semi-sweet chocolate provides a balanced sweetness that complements the rich cheesecake without being overly sugary. You can also use bittersweet chocolate for a more intense, darker chocolate flavor, depending on your preference. Ensure it’s good quality for the best ganache.
• Heavy cream: The key to a smooth, glossy, and perfectly pourable chocolate ganache. Only real heavy cream (with at least 36% milk fat) will yield the desired rich consistency. Lighter creams or milk will result in a thin, watery ganache that won’t set properly.
• Vanilla Extract: A touch of pure vanilla extract enhances all the flavors in the cheesecake, adding warmth and complexity.
• Fine Sea Salt: A pinch of salt is essential for balancing and intensifying the sweetness of the cheesecake and chocolate, preventing it from tasting flat.
• All-Purpose Flour: Just two tablespoons of flour act as a stabilizer, helping to bind the ingredients and minimize the risk of cracking, giving the cheesecake a slightly firmer, yet still creamy, structure.

Mastering Mini Oreo Cheesecakes: Expert Tips for Flawless Results

Achieving bakery-quality mini cheesecakes at home is simpler than you think with these essential tips. Follow these guidelines to ensure your cheesecakes are smooth, creamy, and crack-free every time:

• Utilize Room Temperature Ingredients, Especially Cream Cheese: This is perhaps the most critical tip for any cheesecake. Cold cream cheese is stiff and difficult to blend smoothly, leading to lumps in your batter. These lumps will not bake out and will result in an uneven texture. Starting with softened, room-temperature cream cheese allows for effortless mixing, creating a uniform, silky batter. This also reduces the temptation to over-mix, which is crucial for preventing cracks.
• Do Not Over-Mix the Batter: Overmixing is the arch-nemesis of a perfect cheesecake. When you beat the batter too vigorously or for too long, you incorporate excessive air. This air causes the cheesecake to puff up significantly during baking, only to collapse and crack dramatically as it cools. Mix on the lowest speed possible, just until the ingredients are fully combined and smooth. Stop mixing as soon as you see a uniform consistency.
• Blend Oreos Evenly to Fine Crumbs: For both the crust and the filling, consistency is key. Large, uneven chunks of Oreos can lead to a crumbly crust that won’t hold its shape, or a lumpy filling. Use a food processor or a powerful blender to pulverize the cookies into fine, uniform crumbs. This ensures a sturdy, cohesive crust and a smooth, speckled filling. Remember to include the cream filling of the Oreos – it adds moisture and flavor!
• Implement a Gradual Cooling Process: Sudden temperature changes are a common cause of cheesecake cracks. To prevent this, follow a gentle cooling method:
  1. Once baked, turn off the oven but leave the cheesecakes inside with the door closed for 10 minutes. This allows for a slow temperature decrease.
  2. Then, crack the oven door open and let them cool for another 25 minutes.
  3. Finally, remove them from the oven and let them cool completely on the counter at room temperature before transferring them to the refrigerator. This slow transition from hot to cool prevents the cheesecake from contracting too rapidly.
• Line Muffin Tins Properly: Always use paper cupcake liners. These make it incredibly easy to remove the mini cheesecakes from the pan once chilled, ensuring they retain their perfect shape without sticking.
• Fill Cupcake Liners Evenly: For consistent baking and uniform appearance, divide the cheesecake batter as evenly as possible among all 12 cupcake liners. This ensures each mini cheesecake cooks at the same rate.
• Resist the Urge to Open the Oven Door: During the initial baking phase, avoid opening the oven door. Fluctuations in oven temperature can disrupt the cheesecake’s delicate setting process, potentially leading to sinking or cracking. Only open the door when it’s time for the first cooling stage.

Explore More Delicious Cheesecake Recipes:

If you loved these Mini Oreo Cheesecakes, you’re sure to enjoy these other fantastic cheesecake creations:

• The Best Chocolate Cheesecake with an irresistible Oreo cookie base, a true classic for chocolate lovers.
• Twix Cheesecake Bars featuring a delightful two-ingredient caramel sauce, mimicking your favorite candy bar.
• Mini Cinnamon Roll Cheesecakes, each topped with a luscious swirl of cream cheese frosting, combining two beloved desserts.
• No-Bake Pumpkin Cheesecake, the perfect effortless dessert for fall gatherings and holidays.
• Thin Mint Cheesecake built on a mint Oreo base, offering a refreshing and minty twist on a classic.

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5 from 3 votes

Mini Oreo Cheesecakes

By Chelsea Lords

Delicious miniature Oreo Cheesecakes with an easy chocolate ganache.

Prep Time:
25 minutes minutes

Cook Time:
20 minutes minutes

Setting Time:
3 hours hours

Total Time:
3 hours hours 45 minutes minutes

Servings:
12 miniature Oreo cheesecakes

Video

Equipment

• Cupcake pan with 12 cavities
• Cupcake liners
• Food processor or powerful blender
• Hand mixer

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 all-purpose 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

For the Oreo Crust

1. Preheat your oven to 325°F (160°C). Line a 12-cavity standard-sized cupcake pan with paper liners. This will ensure easy removal of your cheesecakes once they are done. Set the prepared pan aside. Next, in a food processor or a powerful blender, pulse the whole Oreos (including the cream filling) until they form fine, even crumbs. Avoid leaving any large chunks for a perfectly uniform crust.
2. In a small bowl, combine the finely crushed Oreo crumbs with the melted unsalted butter. Mix thoroughly until the crumbs are evenly moistened. Divide this mixture equally among the 12 cupcake liners, placing approximately 1 tablespoon of the mixture into the bottom of each cup. Press the crust mixture firmly and evenly into the bottoms of the liners. A handy trick is to use the flat bottom of a small glass or the lid of a milk container for a perfectly flat and compact crust.
3. Bake the prepared Oreo crusts in the preheated oven for 5 minutes. This light bake helps to set the crust, preventing it from becoming soggy once the cheesecake filling is added. After baking, remove the pan from the oven and set it aside to cool completely while you prepare the cheesecake filling.

For the Oreo Cheesecake Filling and Baking

4. Before you begin, ensure your cream cheese, sour cream, and eggs are all at room temperature. This is vital for a smooth, lump-free batter. Reduce the oven temperature to 300°F (150°C).
5. In a large mixing bowl, combine the softened cream cheese and granulated sugar. Using a hand mixer, beat at a low speed, always in the same direction, until the mixture is completely smooth and creamy. This gentle mixing technique helps prevent excessive air from being incorporated, reducing the risk of cracks later. Add the room-temperature sour cream, vanilla extract, and fine sea salt, and continue to beat on low speed until all ingredients are just combined and smooth.
6. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated. Add the all-purpose flour and beat on low speed until just combined. Next, add the first large egg and beat slowly until it is fully incorporated into the batter. Repeat this process with the second egg, beating just until it’s combined. Avoid overmixing once the eggs are added.
7. Take another 5 whole Oreos (again, don’t remove the cream) and crush them in a food processor or powerful blender to form fine crumbs. Gently fold these crushed Oreos into the cheesecake mixture using a spatula. This will create that delightful Oreo-speckled texture throughout the filling.
8. Carefully divide the cheesecake batter evenly among the 12 cupcake liners, filling each almost to the top. Ensure you use all the batter, distributing it as uniformly as possible to ensure even baking.
9. Bake the cheesecakes for 13–16 minutes, or until the edges are set and the center shows just a very slight jiggle when gently shaken. Do not overbake! Immediately after baking, turn off the oven but leave the cheesecakes inside with the oven door closed for another 10 minutes. Then, crack the oven door open and allow them to cool inside the oven for an additional 25 minutes.
10. Remove the cheesecakes from the oven and place the pan on a wire rack on the counter to cool completely to room temperature. This gradual cooling process is crucial for preventing cracks. Once they are at room temperature, transfer the cheesecakes (still in the pan) to the refrigerator to chill for a minimum of 2–3 hours, or ideally, overnight. Refrigerate until completely firm and ready to serve.

For the Luscious Chocolate Ganache

8. Place the coarsely chopped semi-sweet chocolate in a heat-safe bowl. In a small saucepan, bring the heavy cream to a gentle simmer over medium heat, stirring occasionally to prevent scorching. As soon as you see small bubbles forming around the edges (indicating a simmer, not a rolling boil), immediately remove the cream from the heat and pour it directly over the chopped chocolate. Cover the bowl with a plate or lid and let it sit undisturbed for 5 minutes. This allows the hot cream to melt the chocolate thoroughly.
9. After 5 minutes, remove the plate or lid and gently whisk the chocolate and cream mixture until it becomes completely smooth, glossy, and uniform. Continue whisking until no lumps remain. Let the ganache sit at room temperature for about 15 minutes to allow it to cool slightly and thicken to a spoonable consistency. Once thickened, spoon the ganache generously over the tops of the chilled mini cheesecakes. (Important Note: Only add ganache to cheesecakes that you plan to eat on the same day. For optimal freshness and texture, store any remaining ganache separately in an airtight container in the fridge and add it just before serving. The ganache can be gently reheated in the microwave or stovetop if needed.) Enjoy your delicious Mini Oreo Cheesecakes within 5 days.

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. If not eating the same day, store the ganache separately and add it just before serving for the best results.

Nutrition Information

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.

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