Ingredients

18 Oreos

4 tablespoons unsalted butter (melted)

16 ounces cream cheese (softened)

1/2 cup sour cream

1/4 cup granulated sugar

2 eggs (room temperature)

1 teaspoon vanilla extract

6 ounces semi-sweet chocolate (melted and cooled)

3/4 cup semi-sweet chocolate chips

1/4 cup heavy cream

Chocolate shavings for topping (optional)

Instructions

Step 1: Preheat the oven to 325°F (163°C) and line a regular-size muffin pan with paper liners.

Step 2: Pulse the Oreos in a food processor until they become fine crumbs. In a small bowl, mix the Oreo crumbs with melted butter until combined.

Step 3: Evenly divide the crust mixture into the lined muffin tin and press down lightly. Bake for 5 minutes, then remove and let cool completely.

Step 4: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla extract, then mix until fully combined, scraping down the sides as needed.

Step 5: Stir in the cooled melted chocolate until well mixed.

Step 6: Pour about 2 tablespoons of the cheesecake mixture over each crust, filling almost to the top.

Step 7: Bake for 20 minutes or until the cheesecakes are set but still slightly jiggly in the center. Avoid overbaking to prevent cracks.

Step 8: Allow the mini cheesecakes to cool completely in the muffin tin while you prepare the ganache.

Step 9: To make the ganache, heat the chocolate chips and heavy cream in a microwave-safe bowl in 15-second intervals until fully melted. Stir until smooth and let cool 2–3 minutes.

Step 10: Spoon about 1 tablespoon of ganache on top of each cooled cheesecake and smooth the surface. Refrigerate until the ganache is set.

Step 11: Serve chilled, topped with chocolate shavings if desired.

Tips & Variations

Use paper liners instead of foil for easier removal and better texture.

Allow eggs to come to room temperature before mixing to ensure a smooth filling.

For a mint twist, add 1/2 teaspoon peppermint extract to the cheesecake filling.

Substitute semi-sweet chocolate with dark or milk chocolate depending on your preference.

Chill the cheesecakes overnight for a firmer texture and enhanced flavor.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, these cheesecakes can be made a day ahead. Prepare them fully, including ganache topping, and keep them refrigerated until serving.

What if I don’t have a food processor for crushing the Oreos?

You can place the Oreos in a sealed plastic bag and crush them using a rolling pin until fine crumbs form. It may take a bit longer but works just as well.