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Mini Oreo Cheesecake


18 Oreo cookies (12 whole for the bottom of the cupcakes and 6 chopped for the filling)

1 pound (16 oz.) cream cheese-softened

3/4 cup powdered sugar

2 egg whites

1 teaspoon vanilla

1/4 cup heavy cream

1/2 cup chocolate chips


  • Preheat oven to 300 F. Line standard cupcake pan with paper liners. Place a whole Oreo cookie in the bottom of each cup. Set aside.
  • Beat together cream cheese, powdered sugar and vanilla until smooth.
  • Add eggs whites one at a time and mix until combined but use medium speed and do not over mix it.
  • Fold in coarsely chopped Oreo cookies.
  • With a spoon divide the filling in 12 cups and smooth the tops. The cups will be full almost to the top.
  • Bake for about 20-25 minutes (until the centers look almost set and the toothpick inserted in the center comes out clean with a few wet crumbs attached).
  • To make chocolate ganache place chocolate chips in a heatproof bowl and pour warm heavy cream over chocolate. Let it sit 2-3 minutes, then stir until smooth and the chocolate has melted completely. Set aside to cool.
  • With a spoon spread the ganache over the cooled cupcakes and let them cool completely at room temperature before store them in the fridge.


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