These mini Oreo cheesecakes have a whole Oreo crust, a rich and creamy Oreo cheesecake filling, decadent fudge sauce, and fluffy whipped cream! They're so smooth and creamy, and are packed full of Oreo flavor. These mini cheesecakes are easy to make and they're baked without a water bath. They're the ultimate cookies and cream mini cheesecakes.
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🧁 Why you'll LOVE this recipe
- Oreos: There's an Oreo cookie crust, Oreo crumbs in the cheesecake batter, and crushed Oreo cookies on top! They're jam packed with Oreo flavor.
- Creamy: The mini cheesecakes are ultra creamy and smooth. Topped with fudge sauce and whipped cream - there are so many amazing textures.
- Easy: These mini Oreo cheesecakes are so much easier to make than a full sized cheesecake. They're baked in a cupcake tin and you don't even need a water bath!
- Fudge sauce: There's a layer of fudge sauce between the cheesecake and the whipped cream which is so indulgent, rich, and creamy.
This popular Oreo tiramisu recipe also has that smooth creamy texture and is packed full of Oreos.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Oreos: or other similar chocolate sandwich cookies. You only need one pack of Oreos - you will need around 24 cookies. You will have a few left over for snacking or use them to make these cookies and cream cinnamon rolls.
- Cream cheese: Make sure to get a good quality, full fat, brick style cream cheese. It needs to be at room temperature to blend smoothly and evenly.
- Large eggs: Room temperature - this is very important for getting a creamy mixture that will result in a creamy cheesecake.
- Sour cream: Make sure to use full fat cream cheese for an ultra rich and smooth texture.
- Semisweet chocolate chips: This forms the base for the fudge sauce. Not too sweet, super rich, and super gooey.
- Heavy whipping cream: Cold whipping cream, and vanilla extract. Make sure the whipping cream is right out of the fridge and very cold so that it whips to stiff peaks.
👩🍳 How to make mini Oreo cheesecakes
Step 1: Make the batter by combining cream cheese and sugar together until completely smooth. Add vanilla and eggs, one by one. Add sour cream and mix just until combined. Fold in crushed Oreos, setting aside a few tablespoons for sprinkling on top.
Step 2: Line a muffin tin with cupcake liners and put an Oreo into each bottom. Divide the batter evenly, they will be filled all the way to the top. Bake for 15 minutes in an oven preheated to 340°F (170°C). Turn the oven off and leave the cheesecakes inside for 8 minutes.
Step 3: Remove from oven and let cool completely. Remove the mini cheesecakes from the pan. Refrigerate for at least 2 hours to chill completely. The cheesecake base can be made and baked the day before.
Step 4: To make the fudge sauce, place chocolate into a medium bowl. Bring the cream to a simmer in a small saucepan. Pour the cream over the chocolate, cover, and let sit undisturbed for 5 minutes. Whisk until smooth. Cool to room temperature.
Step 5: Spread fudge sauce over each mini cheesecake. Pipe whipped cream frosting on each. Drizzle with more fudge sauce. Right before serving, sprinkle the remaining cookie chunks on top.
Step 6: Whisk cold cream, sugar, and vanilla together until stiff peaks. Do not overmix! Transfer to a piping bag with your favorite tip. Pipe a dollop on top of the cheesecake, drizzle more fudge sauce, and sprinkle crushed Oreos on top.
✔️ Expert cheesecake tips
- Room temperature ingredients: Have all of the ingredients for the cheesecake batter at room temperature. This will ensure a smooth and creamy batter.
- Don't overmix the batter when adding the eggs. This will incorporate too much air and will create a fluffy cheesecake texture as opposed to a creamy, dense texture.
- Chill the cheesecakes: Chilling sets and thickens the texture and helps the flavor develop.
🥄 Make ahead and storage
These mini Oreo cheesecakes will keep well refrigerated in an airtight container for up to 3 days. The cookie at the very bottom will start to get more soggy with time.
For best enjoyment, take these out of the fridge for 5-10 minutes to soften a little before eating.
❔ How do you make the best fudge sauce for cheesecakes?
The fudge sauce is an easy, 2-ingredient chocolate ganache that is rich and melts in your mouth. I like to add a pinch of salt in there as well to help bring up the chocolate flavor. It’s so easy to make, all you need is 5 minutes! Heat the cream, pour the cream over chocolate, let sit, and stir. And - you’re done!
🎂 Why you don't need a water bath for mini cheesecakes
Typically, you don't want to bake cheesecakes without a water bath because it creates an uneven bake. For example, you get a cheesecake that's overbaked on the edges and under baked in the center.
Mini cheesecakes are small and bake through a lot faster than a larger 9" cheesecake. Simply by lowering the oven temperature and baking longer, you get the perfect, set cheesecake texture without the edges raising up too much.
Try this red velvet Oreo cheesecake for a full sized baked cheesecake. It uses a water bath, but it's deceptively easy to do and the results are so worth it! For a chocolate hazelnut version, try this stunning Nutella cheesecake.
📖 Recipe FAQs
Using a good quality baking semisweet chocolate or milk chocolate if you prefer.
Making sure that water doesn’t come in contact with the chocolate.
Whisk ganache vigorously over a bowl filled with hot water. Be careful not to let any water splash into the ganache.
Add a half teaspoon of warm milk and whisk vigorously. If it doesn’t come together, add another half teaspoon and whisk.
You could also try blending the ganache and see if that helps it come together.
Cheesecake needs time to set and firm up in the fridge. As all of the fats become solid again, the flavors develop and deepen. This is super important in getting a cheesecake that has the perfect flavor and texture.
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📖 Recipe
Mini Oreo Cheesecakes
Equipment
- regular sized muffin pan
- whisk
Ingredients
Cheesecake
- 24 Oreos (one pack) 12 for crusts and 12 to crush
- 16 oz cream cheese room temperature (500g), full fat, brick style
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
- ⅓ cup sour cream full fat, room temperature
Chocolate Fudge Sauce
- ¾ cup semisweet chocolate chips or use chopped dark chocolate, or chopped milk chocolate
- ½ cup heavy whipping cream 35% or higher
- ⅛ teaspoon salt
Whipped Cream Frosting
- 1 cup heavy whipping cream 35% or higher, chilled
- 3-4 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
Cheesecake
- Preheat oven to 340°F (170°C). Line a muffin pan with 12 holes with muffin liners. Place a whole Oreo into the bottom of each compartment.24 Oreos (one pack)
- In a large plastic or silicone bag, crush 12 whole Oreos into coarse pieces.24 Oreos (one pack)
- In a large bowl with an electric hand mixer or a whisk, beat the cream cheese, sugar, and salt together until completely smooth.16 oz cream cheese, ½ cup granulated sugar, ⅛ teaspoon salt
- Add the vanilla and then the eggs, one by one, mixing in between just until smooth.1 teaspoon pure vanilla extract, 2 large eggs
- Add the sour cream and mix just until combined. Fold in the crushed Oreos, setting aside a few tablespoons for sprinkling on top. Do not overmix.⅓ cup sour cream
- Divide the batter evenly into the muffin liners. They should be filled all the way to the top. Bake at 340°F (170°C) for 15 minutes. Turn the oven off and leave the cheesecakes inside for 5-8 minutes. They should be set on the edges and still jiggly in the middle. Remove cheesecakes from the oven and let cool completely in muffin tin.
- Once room temperature, remove from muffin tins. Refrigerate for at least 2 hours to chill completely and to allow the flavours to develop. This cheesecake base can be made and baked the day before so it has plenty of time to chill.
Chocolate Fudge Sauce
- Place chocolate into a heat proof bowl. Bring the cream and salt to a simmer in a small saucepan.¾ cup semisweet chocolate chips, ½ cup heavy whipping cream, ⅛ teaspoon salt
- Pour the cream over the chocolate, cover with a plate, and let sit undisturbed for 5 minutes.
- Whisk until smooth. Let cool to room temperature. Speed up this process by placing in the refrigerator for 5-10 minutes.
Whipped Cream Frosting
- Combine cold cream, sugar, and vanilla in a large bowl or stand mixer. Whisk until it reaches stiff peaks. Do not overmix!1 cup heavy whipping cream, 3-4 tablespoon granulated sugar, 1 teaspoon pure vanilla extract
- Transfer to a piping bag with your favourite tip and set aside.
Assembly
- Spread one or two tablespoons of fudge over each mini cheesecake. Pipe a tower of whipping cream on each. Drizzle with more fudge sauce (with a spoon or in a ziploc bag and the end cut off). Right before serving, sprinkle the remaining cookie chunks and crumbs on top. Enjoy!
Notes
- Use a good quality full fat cream cheese.
- Do not beat the batter too much once the eggs are added. Only beat until fully incorporated.
- Do not overbake the cheesecakes. They should be set on the edges and a little jiggly in the center.
- The cheesecakes need to chill completely for a few hours to let the flavors develop and the fats to re-solidify.
Ashley
These cheesecakes are incredible! The base is so creamy and baked really well for me with very minimal cracks and no sinking. I will be making these again. Even my brother who assures he doesn't like cheesecake loved them! I personally cannot stop eating them as well, and even had leftovers for breakfast!
Mary
so happy you liked the recipe, thank you!