Description
Mini Oreo Cheesecakes are delightful treats combining creamy cheesecake with Oreo cookie flavor, perfect for parties or as snacks.
Ingredients
Scale
- 2 cups Oreo cookie crumbs
- 2 tbsp granulated sugar
- 6 tbsp salted butter, melted
- 16 oz cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 2 tsp vanilla extract
- 1 1/4 cups heavy cream
- 1 cup chopped Oreo cookies
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 3/4 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp Oreo cookie crumbs
- 24 mini Oreo cookies
Instructions
- Prepare the Oreo Cookie Crust: Mix together Oreo cookie crumbs, granulated sugar, and melted butter. Press about 1 tablespoon into mini cheesecake pans for the crust. Set aside.
- Make the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add heavy cream, whipping until thick and fluffy. Fold in chopped Oreo cookies. Fill mini cheesecake crusts with mixture, then chill for at least 12 hours.
- Prepare the Chocolate Ganache: Heat semisweet chocolate chips and heavy cream in microwave until smooth. Let cool slightly.
- Whip the Cream: In a bowl, whip heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Pipe with a Wilton 1M tip.
- Assemble the Mini Cheesecakes: Remove from pan, top with ganache, pipe whipped cream, sprinkle with Oreo crumbs, and place a mini Oreo on top.
Notes
Chill the cheesecakes overnight for the best flavor and texture. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cheesecake, dessert, Oreo, no-bake, mini desserts