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Mini Chocolate Oreo Cheesecake

Oreos, chocolate, AND cheesecake? IS there a better combination?? This mini Oreo cheesecake recipe is the perfect little dessert for any occasion. Made with a delicious crumbly Oreo base, a rich and creamy chocolate filling loaded with bits of Oreo, a chocolate ganache, AND a dollop of homemade whipped cream on top, these mini cheesecakes are any chocolate lover’s dream. And while they may sound like a lot of work to make, they’re actually simpler than you might think!

If you’re in the mood for cheesecake but looking for something fruity, check out these strawberry cheesecake bars!

Tips for the Perfect Mini Oreo Cheesecake

  1. Make the day before. I can’t stress this enough–Allowing the cheesecake to rest overnight lets it set, giving it a perfect velvety texture. The flavors need this time to perfectly blend together. Cheesecake is also better served chilled.
  2. Don’t overbake. If the center of the cheesecakes are completely set, they’ve been cooked too long. You want them to be ALMOST completely set in the center, so watch them closely at the end. You can test this by slightly shaking the pan.
  3. Use room temperature ingredients for the filling. Cold ingredients take longer to blend together, which leads to an overmixed and/or lumpy filling. Overmixed batter creates air bubbles–this will make the cheesecake rise and then fall, causing cracks.
  4. Don’t rush the ganache. Making ganache on a stovetop can be tricky because if it’s too hot, it will burn. Melt the ingredients at the lowest temperature possible, continually stirring. This will take time, but it’s worth it–no one likes burnt chocolate!

At first glance, these cheesecakes may seem like a lot of work, but in reality they are quite simple to put together! The crust and filling only take minutes to make, and you can make the ganache while the cheesecakes are baking. Plus, you can save making the whipped cream for the next day after the cheesecakes have sat in the fridge overnight.

These mini Oreo cheesecakes are bound to become a crowd-pleaser! Whether it’s for a family gathering, a game night, or simply when you’re in the mood for something sweet, they’re the perfect dessert. Don’t forget to share your thoughts in the comments below after trying them out!

Mini Chocolate Oreo Cheesecake

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Recipe by Maddie Saxey


Prep time


Cooking time






  • Oreo Crust
  • 20 20 regular Oreos, crushed

  • 4 Tbsp 4 unsalted butter, melted

  • Cheesecake Filling
  • 7 oz 7 semisweet chocolate chips

  • 16 oz 16 cream cheese, room temperature

  • 1/3 cup 1/3 sour cream, room temperature

  • 2/3 cup 2/3 granulated sugar

  • 2 Tbsp 2 cocoa powder*

  • 2 large 2 eggs, room temperature

  • 2 2 egg yolks, room temperature

  • 1/3 cup 1/3 heavy cream, room temperature

  • 3 tsp 3 vanilla extract

  • 16 16 regular oreos, crushed in larger pieces

  • Chocolate Ganache
  • 1 1/2 cup 1 1/2 (10 oz) semisweet chocolate chips

  • 1 cup 1 heavy cream

  • 3 Tbsp 3 unsalted butter, cubed

  • Whipped Cream
  • 1 cup 1 heavy whipping cream

  • 7 Tbsp 7 powdered sugar

  • 1 tsp 1 vanilla extract

  • Other
  • 24 24 mini oreos

  • 24 24 cupcake liners


  • Preheat oven to 300° F. Line two muffin tins with cupcake liners (24 total) and set aside.
  • Oreo Crust
  • Place the oreos in a ziploc bag and crush with a rolling pin until they are turned into a fine dust. In a bowl, mix together with the melted butter.
  • Evenly distribute the oreo crust between the 24 cupcake liners, and then gently press into a flat layer.
  • Cheesecake Filling
  • Using a standing mixer or handheld mixer, mix the cream cheese, cocoa powder, and sugar on high for 2-3 minutes. Add the sour cream, heavy cream, and vanilla extract. Mix on medium speed until well-combined and creamy. Add the eggs and egg yolks, then mix on medium-low until well combined. If using a standing mixer, scrape down the sides of the bowl occasionally to make sure everything is mixed well.
  • Melt the chocolate in the microwave for 30 seconds at a time. After each 30 seconds, stir. This should only take about a minute total in the microwave.
  • Once the chocolate is completely melted, wait a minute or two for it to cool off and then add it to the filling. Mix on medium speed, occasionally scraping down the sides of the bowl to make sure it is all evenly combined.
  • Evenly distribute the filling between the muffin tins, on top of the oreo crust.
  • Bake each tin separately for 15-18 minutes each, until the cheesecake centers are mostly set but still slightly jiggly in the center. Remove from the oven and allow to cool for 30 minutes.
  • Chocolate Ganache
  • Heat a small sauce pan on the stove’s lowest setting. Add the chocolate chips, cream, and cubed butter. Continually stir for about 5-10 minutes, until all the ingredients melt and the ganache is smooth and shiny. Don’t rush this step, or it will burn.
  • Add a spoonful of ganache on top of each cheesecake, and smooth over with a knife.
  • Loosely cover the cheesecakes with plastic wrap and refrigerate overnight, or at least 8 hours.
  • Whipped Cream
  • Add the heavy whipping cream, powdered sugar, and vanilla extract to a standing mixer and mix on high until soft peaks form. If you’d like a stiffer whipped cream, add extra powdered sugar.
  • Pipe the whipped cream on top of each cheesecake, adding a mini Oreo on top. Refrigerate until ready to serve. Enjoy!


  • *You can use normal unsweetened cocoa powder, or Dutch-process cocoa powder(my personal favorite). Dutch-process cocoa powder will have a deeper, richer flavor.

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