Mini Oreo Cheesecakes
regular chocolate chips or a milk chocolate bar and break it up. Just make sure you have enough and chop the pieces up small enough that they will melt entirely. If you prefer dark chocolate or a different kind of chocolate, those will work as well but they will change the flavor of the dish.Heavy Cream – Bring the cream to just a boil over medium-high heat. Don’t allow the cream to boil over! You can also heat the cream in the microwave.
How to Store Mini Oreo Cheesecakes
You can eat these right away, or chill them in the refrigerator and wait for the ganache to harden. Store the mini cheesecakes in the refrigerator, covered, for up to 2-3 days. You can also freeze the cheesecakes.
To freeze:
Remove the mini cheesecakes from the muffin tin and place them onto a baking sheet lined with parchment paper. Place them (uncovered) in the freezer for about an hour.After the hour in the freezer, individually wrap each in plastic wrap.Place the wrapped cheesecakes into a zipped freezer bag or wrap them in aluminum foil. Be sure to label and date the cheesecakes. They will last up to 3 months in the freezer.When ready to enjoy, let the cheesecakes thaw in the refrigerator overnight.
Mini Oreo Cheesecakes
PREP TIME15MINUTES MINS
COOK TIME15MINUTES MINS
COOLING/CHILLING TIME4HOURS HRS
TOTAL TIME4HOURS HRS 30MINUTES MINS
These Mini Oreo Cheesecakes are a cheesecake and cookie lovers dream! They have a buttery Oreo cookie crust, a creamy oreo cheesecake filling, and finished with a chocolate ganache topped with (you guessed it) crushed oreo cookies.
Ingredients
Cheesecake
▢12 whole Oreo cookies▢12 ounces cream cheese, room temperature▢¼ cup (57.5 g) sour cream▢⅓ cup (67 g) granulated sugar▢1 teaspoon vanilla extract▢1 large egg, room temperature▢6 Oreo cookies, crushed
Ganache
▢3 ounces milk chocolate chips▢1 ounce heavy cream
Topping
▢3 Oreo cookies, crushed
Instructions
Cheesecakes
Preheat the oven to 325°F. Line a 12-cup muffin tin with cupcake liners.
Add one Oreo cookie to the bottom of each liner.
In a large bowl, beat the cream cheese until light and fluffy.
Add in the sour cream, sugar, vanilla, and egg. Stir to combine.
Gently fold in the crushed Oreos.
Divide the mixture evenly between the 12 muffin cups. Bake for 15 minutes, or until the tops of the cheesecakes are set.
Remove from oven and allow to cool to room temperature (about 1 hour).
Cover with plastic wrap and refrigerate until completely cool, about 2-4 hours.
Ganache*
Bring heavy cream to a boil and remove from heat.
With chocolate chips in a heat safe bowl, pour cream over chips and slowly stir until all chips are melted.
Pour over the chilled cheesecakes and sprinkle with crushed Oreos.
Chill for at least an hour prior to serving.
Notes
*The ganache recipe makes JUST enough to top 12 oreo cheesecakes. If you want more, feel free to double the recipe!
