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Mini Oreo Cheesecakes

Mini Oreo Cheesecakes – These deliciously creamy mini vanilla cheesecakes are stuffed full of crushed Oreos and have a whole Oreo for the crust. A must-try for cheesecake and Oreo lovers!

A row of three Mini Oreo Cheesecakes topped with shiny chocolate ganache.

Mini Oreo Cheesecakes

The last mini cheesecake recipe I shared with you was these Mini Chocolate Orange Cheesecakes – have you tried them yet? You totally should, they are so good.

Today, I bring you a new one to try! Let me introduce you to these Mini Oreo Cheesecakes. 

These mini cheesecakes are so creamy and full of delicious crushed Oreos. For the crusts, I used whole Oreos – for looks, and also makes the process a lot quicker and easier!

If you are a big fan of cheesecake and Oreos, you must give these a try. You won’t be disappointed.

A row of three Mini Oreo Cheesecakes topped with chocolate ganache and crushed Oreos.

These Oreo cheesecakes are super quick and easy to prepare and make, you’ll have these done in no time. The longest (and hardest) part is waiting for them to cool completely in the fridge!

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cheesecakes. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • 12 – 14 whole Oreos, plus 6 crushed ones
  • cream cheese
  • caster/granulated sugar
  • large egg + egg yolk
  • vanilla extract
  • greek-style yogurt

For the ganache, you’ll need:

  • chocolate (milk, dark, or semi-sweet)
  • double/heavy cream

How to make Mini Oreo Cheesecakes

To make these mini cheesecakes, line a muffin pan with muffin cases (if you use smaller cupcake cases, you’ll get more cheesecakes), then pop a whole Oreo into each one.

Add all of the cheesecake ingredients to a mixing bowl, and whisk together until combined. Fold in the crushed Oreos.

Scoop the mixture into the prepared muffin pan, and bake for 15 minutes at 150C/300F.

Once cooled and refrigerated, you can make the ganache! Simply add the chocolate and cream to a microwave-safe bowl, and heat in 30 second intervals until melted and smooth.

Spoon the ganache on top of each cooled cheesecake, sprinkle with more crushed Oreos, then allow to set.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Mini Oreo Cheesecake cut in half in its wrapper to show whole Oreo crust.
A sideview shot of a Mini Oreo Cheesecake cut in half and laid on its side to show whole Oreo crust.

These Mini Oreo Cheesecakes are:

  • deliciously creamy with added crunch from the Oreos
  • super quick and easy to make
  • infused with vanilla
  • loaded with crushed Oreos, and have a whole Oreo crust
  • topped with chocolate ganache, and even more crushed Oreos
  • perfect for sharing!

If you use muffin cases for this recipe, you’ll get about 12 – 14 mini cheesecakes. If you use cupcake cases, which tend to be much smaller, you can get up to 24 cheesecakes.

This recipe is absolutely perfect for sharing.

I won’t judge though if you just want to store them, and keep going back for one every time the craving strikes. In fact, you can keep these cheesecakes in the fridge for up to 4 days! 🙂

They are also freezer-friendly, and can be frozen for up to 2 months. But let’s face it, they won’t last that long.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

A close-up shot of a Mini Oreo Cheesecake cut in half to show its whole Oreo crust.
An overhead shot of a stack of Mini Oreo Cheesecakes with the top cheesecake cut in half to show whole Oreo crust.
Mini Oreo Cheesecakes - These deliciously creamy mini vanilla cheesecakes are stuffed full of crushed Oreos and have a whole Oreo for the crust. A must-try for cheesecake and Oreo lovers!

Try these cheesecake recipes next!

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An overhead shot of a stack of Mini Oreo Cheesecakes with the top cheesecake cut in half to show whole Oreo crust.

Mini Oreo Cheesecakes

Yield: 12 - 14 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

These deliciously creamy mini vanilla cheesecakes are stuffed full of crushed Oreos and have a whole Oreo for the crust. A must-try for cheesecake and Oreo lovers!

Ingredients

For the Cheesecakes

  • 12 - 14 Oreos
  • 2 cups (450g) cream cheese, softened
  • 1/2 cup (100g) caster/granulated sugar
  • 1 large egg + 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) Greek-style yogurt
  • 6 Oreos, crushed

For the Ganache

  • 1/2 cup (90g) chocolate (milk, dark, or semi-sweet), coarsely chopped
  • 1/4 cup (60ml) double/heavy cream

Instructions

For the Cheesecakes

  1. Preheat the oven to 150C/300F/Mark 2. Line a 12-hole muffin pan with muffin cases, and add a whole Oreo to each one. Set aside.
  2. Whisk together the cream cheese, sugar, egg, egg yolk, vanilla, and yogurt until combined. Fold in the crushed Oreos.
  3. Divide the mixture between the prepared muffin cases, and bake for 15 minutes. Turn off the oven and leave the cheesecakes inside for 15 minutes without opening the door. Open the door slightly and leave them for a further 5 minutes.
  4. Refrigerate until completely cool, about 2 - 4 hours.

For the Ganache

  1. Add the chocolate and heavy cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one. Once the cream is hot, continue stirring until melted and smooth.
  2. Pour the ganache over the cooled cheesecakes, sprinkle with crushed Oreos, and allow to set before serving.

Notes

Leftover cheesecakes can be stored in an airtight container in the fridge for up to 4 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before glazing and serving.

Nutrition Information:
Yield: 14 cheesecakes Serving Size: 1 cheesecake
Amount Per Serving: Calories: 286Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 191mgCarbohydrates: 26gFiber: 1gSugar: 19gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Maria

Monday 1st of October 2018

does the oreo get soft when you bake it?

Marsha

Monday 1st of October 2018

They stay crunchy :)

Demeter

Monday 30th of April 2018

Ooh these mini cheesecakes look so cute! Love that you put whole cookies as the crust--easy and tasty! ;)

Marsha

Monday 30th of April 2018

Thanks, Demeter! :)

Melissa Griffiths

Wednesday 18th of April 2018

The oreos for the crust is genius. So yummy!

Kari

Tuesday 17th of April 2018

Yum! I make these too. So good!

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