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
Scale
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.
