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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!
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.
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 for Mini Oreo Cheesecakes:
- 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
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.
Scroll down for the FULL printable recipe. 🙂
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! ♥
Try these cheesecake recipes next!
- No-Bake Double Chocolate Cheesecake
- Perfect Vanilla Cheesecake
- Cheesecake Brownies
- Layered Mocha Cheesecake
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!
For the Cheesecakes
- 12 - 14 Oreos
- 2 cups cream cheese 450g, softened
- 1/2 cup caster/granulated sugar 100g
- 1 large egg + 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1/2 cup Greek-style yogurt 120g
- 6 Oreos crushed
For the Ganache
- 1/2 cup chocolate (milk, dark, or semi-sweet) 90g, coarsely chopped
- 1/4 cup double/heavy cream 60ml
For the Cheesecakes
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.
Whisk together the cream cheese, sugar, egg, egg yolk, vanilla, and yogurt until combined. Fold in the crushed Oreos.
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.
Refrigerate until completely cool, about 2 - 4 hours.
For the Ganache
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.
Pour the ganache over the cooled cheesecakes, sprinkle with crushed Oreos, and allow to set before serving.
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.
The calories are an estimate only.