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Individual Oreo Cheesecake

You'll love this individual Oreo cheesecake recipe, and it's no bake! Perfect for parties or any time you need to make an easy and delicious dessert.
Course Dessert
Cuisine American
Keyword individual oreo cheesecake, individual oreo cheesecake recipe, mini cheesecake oreo recipe, mini oreo cheese cakes, mini oreo cookie cheesecake, no bake mini oreo cheesecake recipe, no bake mini oreo cheesecakes, oreo mini cheesecake bites
Prep Time 25 minutes
Chill Time 2 hours 55 minutes
Total Time 3 hours 20 minutes
Servings 14 people
Calories 327kcal

Ingredients

Crust

  • 21 Oreos
  • 2 Tablespoons butter

Filling

  • 16 ounces cream cheese 2 packages
  • 1/2 cup powdered sugar
  • 2 Tablespoons Greek yogurt
  • 8 Oreos chopped

Chocolate Ganache

  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips

Instructions

Oreo Crust

  • Prepare a mini cheesecake pan by adding cupcake liners into each well.
  • In a food processor, crush the Oreo cookies until fine and in a small bowl mix with the melted butter until they are all evenly coated.
  • Spoon into the prepared pan, adding about 2 Tablespoons into each well of the tin. Press the crust down with a shot glass or your fingers and freeze for at least 25 minutes.

Filling

  • With a hand mixer, beat the cream cheese in a medium-large bowl until it's smooth, and then add in the yogurt. Set aside.
  • In a standing mixer pour the heavy cream and whisk vigorously until it has thickened with stiff peaks this will take about 5 minutes. When you start noticing the peaks, slowly add in the powdered sugar, and mix only until combined. Be careful to not over mix your cream.
  • Add the whipped cream into the cream cheese mixture and gently fold in to combine. Try not to over mix.
  • Add in the chopped Oreos and gently fold them in as well.
  • Evenly distribute the cheesecake filling into the Oreo crusts until the liners are full using an ice cream scoop or spoon. Then, chill in the freezer for at least 2 hours.

Chocolate Ganache

  • In a small saucepan, heat the heavy cream until it is very hot, but don't let it boil.
  • Once it is hot, pour the cream over the chocolate chips and let sit for 3 minutes. Then immediately mix until evenly combined to make the ganache.
  • You can take a teaspoon of ganache and pour over the top of one of your cheesecakes and spread evenly or you can add some of the ganache into a Ziploc bag, cut the edge, just a very small piece and drizzle on top of your cheesecake. You can make a combination of both to get a mixed look.
  • Let them sit for about 20 - 30 minutes in your refrigerator before serving so the cheesecake can chill after you add the ganache.