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Mini Oreo Cheesecakes with Chocolate Ganache and Whipped Cream Recipe

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4.3 from 43 reviews

Mini Oreo Cheesecakes are delightful bite-sized desserts featuring a rich Oreo crust, creamy cheesecake filling studded with crushed Oreos, topped with a silky chocolate ganache and fluffy vanilla whipped cream. Perfect for parties or a sweet treat, these no-fuss cheesecakes bake in a water bath for a smooth texture with a classic cookie twist.

Ingredients

Crust

  • 15 Oreos, finely crushed
  • 3 Tablespoons Unsalted Butter, melted

Cheesecake

  • 16 oz Cream Cheese, softened to room temperature
  • 150 grams (¾ Cup) Granulated Sugar
  • 2 oz (¼ Cup) Sour Cream or Greek Yogurt, at room temperature
  • 2 oz (¼ Cup) Heavy Cream, at room temperature
  • 2 Large Whole Eggs + 1 Large Egg Yolk, at room temperature
  • 2 Teaspoons Pure Vanilla Extract
  • 6 Oreos, crushed but not completely

Chocolate Ganache

  • 4 oz Dark Chocolate, finely chopped
  • 2 oz Heavy Cream

Whipped Cream

  • 4.2 oz (½ Cup) Heavy Whipping Cream
  • ½ Teaspoon Vanilla Extract
  • ½ Teaspoon Dry Milk Powder
  • 4 Oreos, crushed

Instructions

  1. Prepare the Crust: Line a mini muffin pan or muffin pan with liners and preheat your oven to 325°F (163°C). In a food processor, crush 15 Oreos into fine crumbs, then mix in 3 tablespoons of melted unsalted butter until fully combined. Press 1 teaspoon of crust mixture into mini muffin liners or 1 tablespoon into regular muffin liners, ensuring it’s firmly packed. Bake for 5 minutes to set the crust, then set aside.
  2. Make the Cheesecake Filling: Using an electric mixer with a paddle attachment or a handheld mixer, beat 16 oz softened cream cheese on low-medium speed for 3 minutes until smooth. Add 150 grams (¾ cup) granulated sugar and continue beating for 2 more minutes on low speed. Scrape down the bowl’s sides, then add 2 oz heavy cream, 2 oz sour cream or Greek yogurt, and 2 teaspoons vanilla extract, mixing until fully combined at low speed. Incorporate 2 whole eggs plus 1 egg yolk one at a time, mixing just until no egg streaks remain to keep the batter smooth.
  3. Fold in Oreos: Gently fold in 6 Oreos that have been crushed but still have some texture, evenly distributing them throughout the filling without overmixing.
  4. Fill and Bake Cheesecakes: Use a small cookie scoop to portion the batter into the prepared crust-lined muffin pans. Tap the pans gently on the counter to release air bubbles. Place a 9×13 inch pan filled with hot water on the lowest oven rack to create steam. Bake the cheesecakes on the middle rack—mini muffin size for 12-15 minutes or cupcake size for 19-21 minutes—until they are mostly set with minimal jiggle.
  5. Cool Cheesecakes: Turn off the oven and crack the door open, letting the cheesecakes cool inside for 20 minutes. Remove them, transfer to a wire rack, and cool for an additional 30 minutes. Wrap tightly with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
  6. Prepare Chocolate Ganache: Place 4 oz chopped dark chocolate in a medium bowl. In a small saucepan, heat 2 oz heavy cream until just boiling. Pour hot cream over chocolate and let sit for 3 minutes. Whisk gently until the ganache is smooth and silky. Pour evenly over chilled cheesecakes and refrigerate until set.
  7. Make Whipped Cream: Chill a mixing bowl and whisk attachment in the freezer for 5 minutes. Whip 4.2 oz heavy whipping cream for 1 minute, then add ½ teaspoon vanilla extract and ½ teaspoon dry milk powder. Continue whipping until stiff peaks form.
  8. Assemble and Serve: Pipe the whipped cream generously atop each cheesecake using a piping bag with your preferred tip. Sprinkle 4 crushed Oreos over the whipped cream for garnish. Store any leftovers in an airtight container refrigerated for up to three days.

Notes

  • Make sure all dairy ingredients (cream cheese, eggs, cream) are at room temperature to avoid lumps and ensure smooth batter.
  • Using a water bath during baking prevents cracking and gives the cheesecakes a silky texture.
  • Gently fold crushed Oreos into the batter to maintain cookie texture without overmixing.
  • For best results, chill cheesecakes overnight for full flavor development and firm texture.
  • Whipped cream adds lightness and balance to the dense cheesecake – pipe it high for a beautiful presentation.
  • Leftovers should be stored refrigerated in airtight containers and consumed within three days for freshness.

Find it online: https://deliciousyum.com/mini-oreo-cheesecakes-with-chocolate-ganache-and-whipped-cream-recipe/