Bitten Mini Oreo Cheesecakes

Mini Oreo Cheesecake

  • Author: Vera Zecevic
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 mini cakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Mini Oreo Cheesecake is an easy recipe with only 7 ingredients for delicious bite-sized Oreo cheesecake with a thick layer of silky ganache on top. It’s seriously so yummy!


  • 18 Oreo cookies (12 whole for the bottom of the cupcakes and 6 chopped for the filling)
  • 1 pound (16 oz.) cream cheese-softened
  • 3/4 cup powdered sugar
  • 2 egg whites
  • 1 teaspoon vanilla
  • 1/4 cup heavy cream
  • 1/2 cup chocolate chips


  1. Preheat oven to 300 F. Line standard cupcake pan with paper liners. Place a whole Oreo cookie in the bottom of each cup. Set aside.
  2. Beat together cream cheese, powdered sugar and vanilla until smooth.
  3. Add eggs whites one at a time and mix until combined but use medium speed and do not over mix it.
  4. Fold in coarsely chopped Oreo cookies.
  5. With a spoon divide the filling in 12 cups and smooth the tops. The cups will be full almost to the top.
  6. Bake for about 20-25 minutes (until the centers look almost set and the toothpick inserted in the center comes out clean with a few wet crumbs attached).
  7. To make chocolate ganache place chocolate chips in a heatproof bowl and pour warm heavy cream over chocolate. Let it sit 2-3 minutes, then stir until smooth and the chocolate has melted completely. Set aside to cool.
  8. With a spoon spread the ganache over the cooled cupcakes and let them cool completely at room temperature before store them in the fridge.