Mini Oreo Cheesecakes
These deliciously creamy mini vanilla cheesecakes are stuffed full of crushed Oreos and have a whole Oreo for the crust. A must-try for cheesecake and Oreo lovers!
Servings: 12 - 14 mini cheesecakes
Calories: 286kcal
Ingredients
For the Cheesecakes
- 12 - 14 Oreos
- 2 cups (450g) cream cheese softened
- ½ cup (100g) caster/granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- ½ cup (120g) Greek-style yogurt
- 6 Oreos crushed
For the Ganache
- ½ cup (90g) chocolate milk, dark, or semi-sweet, coarsely chopped
- ¼ cup (60ml) double/heavy cream
Instructions
For the Cheesecakes
- Preheat the oven to 150C/300F/Mark 2. Line a 12-hole muffin pan with muffin cases, and add a whole Oreo to each one. Set aside.
- Whisk together the cream cheese, sugar, egg, egg yolk, vanilla, and yogurt until combined. Fold in the crushed Oreos.
- Divide the mixture between the prepared muffin cases, and bake for 15 minutes. Turn off the oven and leave the cheesecakes inside for 15 minutes without opening the door. Open the door slightly and leave them for a further 5 minutes.
- Refrigerate until completely cool, about 2 - 4 hours.
For the Ganache
- Add the chocolate and heavy cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one. Once the cream is hot, continue stirring until melted and smooth.
- Pour the ganache over the cooled cheesecakes, sprinkle with crushed Oreos, and allow to set before serving.
Video
Notes
Leftover cheesecakes can be stored in an airtight container in the fridge for up to 4 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before glazing and serving.