Mini Oreo Cheesecakes

These Oreo cheesecakes are super quick and easy to prepare and make, you’ll have these done in no time. The longest (and hardest) part is waiting for them to cool completely in the fridge!

  • 12 – 14 whole Oreos, plus 6 crushed ones
  • cream cheese
  • caster/granulated sugar
  • large egg + egg yolk
  • vanilla extract
  • greek-style yogurt

For the ganache, you’ll need:

  1. 1/2 cup chocolate (milk, dark, or semi-sweet) 90g, coarsely chopped
  2. 1/4 cup double/heavy cream 60ml


  1. Preheat the oven to 150C/300F/Mark 2. Line a 12-hole muffin pan with muffin cases, and add a whole Oreo to each one. Set aside.
  2. Whisk together the cream cheese, sugar, egg, egg yolk, vanilla, and yogurt until combined. Fold in the crushed Oreos.
  3. Divide the mixture between the prepared muffin cases, and bake for 15 minutes. Turn off the oven and leave the cheesecakes inside for 15 minutes without opening the door. Open the door slightly and leave them for a further 5 minutes.
  4. Refrigerate until completely cool, about 2 - 4 hours.


  1. Add the chocolate and heavy cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one. Once the cream is hot, continue stirring until melted and smooth.
  2. Pour the ganache over the cooled cheesecakes, sprinkle with crushed Oreos, and allow to set.

For The Full Instructions, See Full Recipes>>marshasbakingaddiction.com______________________________________

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