Mini Oreo Cheesecakes
Serves 12
15 mins prep
15 mins cook
120 mins chill
30 mins total
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.
Cheesecake
Chocolate Fudge Sauce
Whipped Cream Frosting
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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.
4 Oreos (one pack)In a large plastic or silicone bag, crush 12 whole Oreos into coarse pieces.
4 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.
2 ⅔ oz cream cheese⅕ cup granulated sugar⅕ teaspoon saltAdd the vanilla and then the eggs, one by one, mixing in between just until smooth.
⅕ teaspoon pure vanilla extract⅓ large eggsAdd 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.
⅕ cup sour creamDivide 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.
⅕ cup semisweet chocolate chips⅕ cup heavy whipping cream⅕ tsp saltPour 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!
⅕ cup heavy whipping cream⅗ tablespoon granulated sugar⅕ teaspoon pure vanilla extractTransfer 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!
