Description
Creamy bite-sized cheesecakes baked on an Oreo crust, topped with ganache and finished with a whole Oreo cookie.
Ingredients
Scale
- 8 oz cream cheese
- 12 Oreo cookies (1 for each cheesecake)
- 1/2 cup sugar
- 1/4 cup heavy cream
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp butter (melted, for crust)
- 4 oz semi-sweet chocolate (for ganache)
Instructions
- Preheat oven to 325°F and line a muffin tin with cupcake liners. Place one Oreo at the bottom of each liner.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
- Spoon batter over Oreo crusts, filling each cup almost to the top.
- Bake 18–20 minutes until set. Let cool, then refrigerate for 2+ hours.
- Make ganache: heat heavy cream and pour over chopped chocolate, stirring until smooth.
- Spoon ganache over chilled cheesecakes.
- Top with a whole Oreo cookie and serve cold.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Chilling the cheesecakes is crucial for the best texture.
- Feel free to adjust the sweetness by adding more or less sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg