If you’re looking for an absolutely delightful treat to brighten up any festive gathering, this Mini Holiday Oreo Cheesecake Recipe is pure magic. It combines the rich creaminess of classic cheesecake with the irresistible crunch and chocolaty goodness of Oreos, all presented in perfectly portioned mini servings. Each bite is a celebration of sweet, tangy, and decadent flavors that will have everyone asking for seconds. Whether you’re making desserts for a holiday party or just craving something special, these mini cheesecakes are bound to bring a smile to your face and joy to your palate.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential to create the perfect balance of texture and taste that makes this Mini Holiday Oreo Cheesecake Recipe so irresistible. Each element plays a crucial role, from the cookie crust to the creamy filling and festive toppings.
- 16 chocolate Oreo cookies (creme removed): Used for the base crust, giving a sturdy, chocolaty foundation with just the right crunch.
- 3 tbsp sugar: Adds subtle sweetness to the crust to complement the chocolate without overpowering.
- ¼ cup unsalted butter (melted): Binds the crust ingredients together, adding a rich, buttery flavor and perfect texture.
- 2 (8 oz) packages cream cheese (softened): The heart of the cheesecake, providing that classic creamy and tangy texture.
- 1 cup sugar: Sweetens the cream cheese filling evenly for that perfectly balanced flavor.
- ½ cup sour cream: Adds moisture and a subtle tang that enhances the cheesecake’s richness.
- ¾ tsp pure vanilla extract: Brings warmth and depth, making the flavors pop.
- â…› tsp kosher salt: Balances the sweetness and intensifies flavors.
- 2 large eggs: Helps set the cheesecake, creating structure while keeping it velvety smooth.
- 1½ cups Oreos (ground): Mixed into the filling for delightful cookie bits throughout.
- 16 Holiday Oreos (chopped into small pieces): Used for festive texture and decoration on top.
- 1 cup semi-sweet chocolate chips: Melted to create a luscious chocolate drizzle that adds an extra layer of indulgence.
- ½ cup heavy whipping cream: Whipped to make the chocolate drizzle silky and smooth.
- 1½ cups heavy whipping cream: Whipped with powdered sugar to create a fluffy, sweet topping that complements the richness below.
- ¼ cup powdered sugar: Sweetens the whipped cream topping perfectly.
- 24 Holiday Oreos: Garnish each mini cheesecake, enhancing the festive holiday vibe with its cheerful appearance.
How to Make Mini Holiday Oreo Cheesecake Recipe
Step 1: Prepare the Crust
Start by finely grinding 16 chocolate Oreos with the creme removed. Mix them with 3 tablespoons of sugar and ¼ cup melted unsalted butter until evenly combined. Press this mixture firmly into the bottoms of a 12-cup muffin tin lined with paper liners, creating a sturdy and delicious base for your mini cheesecakes. Pop the crusts into the fridge while you prepare the filling.
Step 2: Make the Cream Cheese Filling
Beat together 2 packages of softened cream cheese and 1 cup sugar until creamy and smooth. Add ½ cup sour cream, ¾ teaspoon pure vanilla extract, and â…› teaspoon kosher salt, mixing well. Then, add 2 large eggs one at a time until just combined – overmixing can lead to cracks, so gentle is key. Next, fold in 1½ cups of ground Oreos to distribute delightful cookie bits evenly throughout the filling.
Step 3: Assemble and Bake
Divide the cream cheese mixture evenly over the prepared Oreo crusts in the muffin tin. Bake at 325°F (163°C) for about 21 minutes or until the edges are set but the centers still jiggle slightly. This ensures your mini cheesecakes stay creamy without becoming dry. Allow them to cool completely, then refrigerate for at least 4 hours or overnight for the best texture.
Step 4: Add Festive Toppings
Whip 1½ cups heavy cream with ¼ cup powdered sugar until stiff peaks form and pipe or dollop generously over each cheesecake. For the chocolate drizzle, melt 1 cup semi-sweet chocolate chips with ½ cup heavy cream until smooth, then drizzle over each sweet mound. Finish by sprinkling chopped Holiday Oreos on top and garnish with a full Holiday Oreo for that charming holiday presentation.
How to Serve Mini Holiday Oreo Cheesecake Recipe
Garnishes
Beyond the chopped Oreos and chocolate drizzle, feel free to top these mini delights with festive sprinkles, edible gold dust, or a fresh raspberry for a pop of color and flavor. These small touches can really elevate the presentation and make your Mini Holiday Oreo Cheesecake Recipe stand out at any party.
Side Dishes
Serve your mini cheesecakes alongside a cup of rich hot chocolate, freshly brewed coffee, or a glass of sweet dessert wine to balance the flavors. Fresh fruit like sliced strawberries or mandarin orange segments also pairs beautifully, offering brightness to the creamy, indulgent texture.
Creative Ways to Present
Try serving these cheesecakes in clear mini cups with layered crushed Oreo crumbs and whipped cream for a pretty parfait effect. Alternatively, arrange them on a tiered dessert stand surrounded by pine branches and holiday ornaments to make a stunning holiday centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your Mini Holiday Oreo Cheesecake refrigerated in an airtight container for up to 4 days. This prevents them from drying out and helps maintain the fresh creamy texture that everyone loves.
Freezing
You can freeze these mini cheesecakes for up to 2 months. Just place them on a baking sheet to freeze individually first, then transfer to a freezer-safe container or bag. Thaw overnight in the fridge when ready to enjoy, preserving that luscious texture and flavor perfectly.
Reheating
Since these cheesecakes are best served chilled, avoid reheating. If you prefer a softer texture, let them sit at room temperature for 15-20 minutes before serving to enhance the creamy mouthfeel without melting the toppings.
FAQs
Can I use regular Oreos instead of Holiday Oreos?
Absolutely! Regular Oreos work just as well and will deliver the same delicious cookie flavor; the Holiday Oreos just add a festive vibe perfect for seasonal celebrations.
Do I need a special pan for making mini cheesecakes?
A standard 12-cup muffin tin lined with paper liners is all you need! It’s perfect for creating evenly sized mini cheesecakes that are easy to serve and fun to eat.
Can I make these dairy-free or vegan?
While the traditional recipe relies on dairy, you can try substituting cream cheese and heavy cream with plant-based alternatives, but keep in mind the texture and taste might vary slightly from the classic version.
How do I prevent cheesecake cracks?
Mix the batter gently and avoid overbaking. Also, letting the cheesecakes cool gradually in the oven with the door slightly open helps prevent cracks from forming.
Can I double the recipe to make more servings?
Yes! Simply double all ingredients and use two muffin tins or larger pans. Baking times remain similar, but check for doneness as ovens can vary.
Final Thoughts
This Mini Holiday Oreo Cheesecake Recipe is a true showstopper that combines sweetness, texture, and festive flair in every bite. It’s easy enough to whip up for a casual get-together, yet elegant enough to impress your holiday guests. I highly recommend giving it a try for your next celebration — these little cheesecakes might just become your new seasonal obsession!
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Mini Holiday Oreo Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 21 minutes
- Total Time: 4 hours 46 minutes (including chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Mini Holiday Oreo Cheesecake recipe offers a festive twist on a classic favorite. Creamy cheesecake filling is layered over a rich Oreo crust and topped with pieces of Holiday Oreos and a luscious chocolate ganache, making it a perfect dessert for holiday gatherings or any special occasion.
Ingredients
Crust
- 16 chocolate Oreo cookies, creme removed
- 3 tbsp sugar
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- ½ cup sour cream
- ¾ tsp pure vanilla extract
- â…› tsp kosher salt
- 2 large eggs
- 1 ½ cups Oreos, ground
Topping
- 16 Holiday Oreos, chopped into small pieces
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 1 ½ cups heavy whipping cream (for whipped cream)
- ¼ cup powdered sugar
- 24 Holiday Oreos (for decoration)
Instructions
- Prepare the crust: Remove the creme from 16 chocolate Oreo cookies and finely crush the cookie halves. Combine the crushed cookies with 3 tablespoons of sugar and ¼ cup melted unsalted butter. Press this mixture firmly into the bottoms of a mini cheesecake pan or muffin tin to form the crust for each cheesecake cup. Chill the crust in the refrigerator while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat 2 softened 8-ounce packages of cream cheese with 1 cup sugar until smooth. Add ½ cup sour cream, ¾ teaspoon pure vanilla extract, and ⅛ teaspoon kosher salt and continue beating until fully incorporated. Beat in 2 large eggs one at a time, mixing well after each addition. Fold in 1 ½ cups of ground Oreos to evenly incorporate into the batter.
- Assemble and bake: Spoon the cheesecake filling evenly over the prepared crusts in the mini cheesecake pan or muffin tin. Bake in a preheated oven at 325°F (163°C) for approximately 21 minutes, or until the edges are set and the centers slightly jiggle. Remove from oven and allow to cool to room temperature before refrigerating for at least 4 hours or overnight.
- Prepare the chocolate ganache and whipped cream topping: To make the ganache, heat ½ cup heavy whipping cream until just simmering then pour over 1 cup semi-sweet chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy. Allow to cool slightly before drizzling over the chilled mini cheesecakes. For the whipped cream, whip 1½ cups heavy whipping cream with ¼ cup powdered sugar until stiff peaks form. Pipe or dollop the whipped cream over the ganache-topped cheesecakes and garnish each with chopped Holiday Oreos and whole Holiday Oreos for festive decoration.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Removing the creme from the Oreos for the crust helps achieve a crunchier base.
- Use a water bath during baking if possible to prevent cracks; otherwise, bake directly at 325°F as specified.
- Chilling the cheesecakes overnight improves the texture and flavor.
- Ganache should be cooled to a warm but not hot temperature before pouring over the cheesecakes to prevent melting the filling.
- Store leftovers refrigerated and consume within 3 days.
