closeup of cut open oreo cheesecake with whole oreo
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Mini Oreo Cheesecakes with Fudge and Whipping Cream

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These mini oreo cheesecakes have a whole oreo at the bottom and crushed oreos baked into the creamy cheesecake. On top of that is a layer of decadent homemade fudge sauce and a mound of light and creamy whipped cream frosting. All of that is topped with more fudge and crushed oreos on top! They are the perfect mini cheesecake treat.

The mini cheesecakes are very smooth, creamy and you only need a muffin pan and cupcake liners to make them. They are topped with a fudge sauce that is actually a silky smooth chocolate ganache. There are a few separate components that create this mouthwatering dessert, but they all come together so quickly. I made these without an electric or stand mixer, I just used a whisk!

decorated mini oreo cheesecake up close

🍪 The cookies

The star of the show in this recipe are definitely the oreo sandwich cookies. It is so satisfying to bite into the cheesecake to find a whole oreo cookie at the bottom, filling and all. There are also crushed cookies in the actual cheesecake and on top of the whipping cream to add a bit of texture and crunch.

I used the original oreo sandwich cookies in this recipe. Any chocolate sandwich cookie will work well. To make these mini oreo cheesecakes gluten free, use a gluten free sandwich cookie. 

You don’t need to remove the filling before crushing the cookies for the cheesecake base and the crumbles on top. The filling will give the crumbs extra texture and will help them clump together.

🍫 The fudge

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 flavour. 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!

📝 Tips for success

How do I get that perfect creamy cheesecake texture?


All of the ingredients have to be at room temperature. This will ensure no lumps and the smoothest texture.

Make sure you are using a good quality full fat cream cheese that comes in bricks. My favourite brand is Philadelphia original cream cheese (not sponsored). They give my cheesecakes the best texture!

To not beat the batter too much once the eggs are being added. The more you beat, the more air you will add in that will make your cheesecakes lighter and more bread-like as opposed to a creamy silky smooth texture.

Do not over bake the cheesecakes. I achieved the best results by baking them at 340°F (170°C) for 15 minutes and turning the oven off, leaving the cheesecakes inside for another 8 minutes. Then remove and let cool completely.

The mini oreo cheesecakes need to chill completely to let the flavours develop and the fats to re-solidify. That will give them the best texture and flavour.

Why is my chocolate ganache not smooth?


If it is still not smooth after whisking for a while, this means that the ganache split! Prevent this by:

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.

How to fix grainy ganache


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

cut cheesecake on plate with spoon and whole oreo base

Check out some of my other recipes:

🧁 Ingredients

  • Oreos: or other similar chocolate sandwich cookies. You only need one pack of oreos to get 24 of them. You will have a few left over for snacking.
  • Cream cheese: Make sure to get a good quality, full fat cream cheese. It needs to be at room temperature to be completely smooth when everything else is added in.
  • Sugar: You can use granulated or cane sugar
  • Vanilla extract: I use pure vanilla extract
  • Large eggs: Room temperature – this is very important for getting a creamy mixture that will result in a creamy cheesecake.
  • Sour cream: Make sure it is full fat kind for extra creaminess. Has to be at room temperature as well.
  • Fudge sauce: Semisweet baking chocolate chips (my favourite because they aren’t as sweet), chopped dark chocolate, or chopped milk chocolate. Whipping or heavy cream (anything 35% or above). Salt for bringing out the flavour.
  • Whipped cream frosting: 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.

🥄 Steps

Cheesecake 

  1. Preheat oven to 340°F (170°C). Crush half of the whole oreos into coarse pieces.  
  2. Prepare a muffin pan by dropping in cupcake liners. Drop a whole oreo into the bottom of each.
  3. Beat the cream cheese and the sugar together until completely smooth. 
  4. Add vanilla and eggs, one by one.
  5. Add sour cream and mix just until combined. Fold in the crushed oreos, setting aside a few tablespoons for sprinkling on top. 
  6. Divide the batter evenly, they will be filled all the way to the top. Bake for 15 minutes. Turn the oven off and leave the cheesecakes inside for 8 minutes. Remove muffin pan and let cool completely.
  7. Remove from muffin pan. Refrigerate for at least 2 hours to chill completely. The cheesecake base can be made and baked the day before.

Fudge Sauce 

  1. Place chocolate in a medium bowl.
  2. Bring the cream to a simmer in a small saucepan.
  3. Pour the cream over the chocolate, cover, and let sit undisturbed for 5 minutes.
  4. Whisk until smooth. Cool to room temperature. 

Whipped Cream Frosting

  1. Whisk cold cream, sugar, and vanilla together until stiff peaks. Do not overmix!
  2. Transfer to a piping bag with your favourite tip.
whipping cream for the top

Assembly

  1. 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. 
  2. These 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. It should still be mostly crunchy for the first two days. For best enjoyment, take these out of the fridge for 15 minutes to soften a little before eating. 

Happy baking! xx

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closeup of cut open oreo cheesecake with whole oreo

Mini Oreo Cheesecakes

Mary
These mini oreo cheesecakes have a whole oreo at the bottom, crushed oreos baked into the creamy cheesecake, a layer of easy homemade fudge sauce (chocolate ganache), whipping cream frosting, crushed oreos on top, and more fudge on top! They are the perfect mini cookies and cream cheesecakes.
Prep Time 15 mins
Cook Time 15 mins
Chill Time 2 hrs
Total Time 30 mins
Course Baking, Dessert
Cuisine American
Servings 12 mini cheesecakes

Equipment

  • regular sized muffin pan
  • whisk

Ingredients
  

Cheesecake

  • 24 Oreos (one pack) 12 for crusts and 12 to crush
  • 16 oz full fat cream cheese, room temperature I used 2 bricks of original Philadelphia (500g)
  • ½ cup granulated sugar
  • tsp salt
  • 1 tsp pure vanilla extract
  • 2 large eggs room temperature
  • cup full fat sour cream room temperature

Chocolate Fudge Sauce

  • ¾ cup semisweet baking chocolate chips or use chopped dark chocolate, or chopped milk chocolate
  • ½ cup whipping cream (35% or higher)
  • tsp salt

Whipped Cream Frosting

  • 1 cup cold whipping cream (35% or higher)
  • 3-4 tbsp granulated sugar
  • 1 tsp pure vanilla extract

Instructions
 

Cheesecake

  • Preheat oven to 340°F (170°C).
  • In a large plastic or silicone bag, crush 12 whole oreos into coarse pieces.
    24 Oreos (one pack)
  • 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 bowl with an electric hand mixer or a whisk, beat the cream cheese, sugar, and salt together until completely smooth.
    16 oz full fat cream cheese, room temperature, ½ cup granulated sugar, ⅛ tsp salt
  • Add the vanilla and then the eggs, one by one, mixing in between only until smooth.
    1 tsp 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 full fat 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 baking chocolate chips, ½ cup whipping cream, ⅛ tsp 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 cold whipping cream, 3-4 tbsp granulated sugar, 1 tsp 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

Make ahead:
  • The cheesecake base can be made the night before and chilled in the fridge overnight.
  • The finished 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 15 minutes before eating.
How to get creamy cheesecakes?
  • 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 flavours develop and the fats to resolidify.
What cookies can I use?
  • Oreos are my preferred cookie but any similar chocolate sandwich cookie will work as well.
How to fix grainy ganache
  • 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.
Keyword baked cheesecake, cookies and cream, fudge sauce, mini cheesecakes, muffin cheesecake, oreo cheesecake

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