Mini Oreo Cheesecakes

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These are really easy to make as you do not have to make a crust and you can bake them in a fraction of the time as a large cheesecake. These are popular on the internet and this is my eggless version.

Mini Oreo Cheesecakes

Line a 12 cup muffin pan with cupcake wrappers and put an Oreo in each wrapper.

Filling:

Cream:

  • 2 pkgs softened cream cheese

and then add:

  • 1/2 cup plus 2 tbsp sugar (if you want it bit sweeter add another 2 tbsp sugar)

Mix well and then add:

  • 2 tsp cornstarch

When incorporated well, add in:

  • 2 tbsp lemon juice
  • 1/2 cup heavy (whipping) cream
  • 1 tsp vanilla

Mix until smooth. Divide evenly between the 12 cups. Bake 350 degrees F for approximately 25 minutes until centers are set. Let cool in pan and refrigerate a few hours before eating. They will poof up in the oven but then settle when cool.

Top with Chocolate Ganache:

Heat 1/4 cup heavy cream until almost boiling and then pour over 1/3 cup chocolate chips (about 2 ounces). Mix well until smooth. Let cool and top the cheesecakes.

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11 Comments Add yours

  1. sheepsake says:

    That looks delicious! No doubt my little boy (and big boy, aka the husband) would love that! We’re trying to be somewhat healthy these days so I was wondering what your thoughts are about replacing the heavy cream with Greek yogurt? Eggless cooking is so tricky! Thanks for posting! Love the blog!

    1. Hello, yes I think Greek yogurt would work but I would reduce the lemon juice by half or increase the sugar as plain Greek yogurt is tangy.

  2. Vidhi Doshi says:

    hi love your recipe. do I add the ganache after the cheesecake have cooled down for hours in the refrigerator or cool down as in room temp.

    1. Cool the cheesecakes in the refrigerator first and then top with the ganache. The ganache should be room temperature when you top them with it. Enjoy!

  3. Meerra says:

    What cheese did u use?! N how many grams?!

    1. I used cream cheese, also known as Philadelphia or soft cheese. Enjoy! 🙂

      1. Hannah says:

        Did you use the Philadelphia neufchatel…bricks or tubs? what size?
        Thank you

      2. I use Philadelphia Cream Cheese, the sticks. In Canada they are 250g.

  4. Meerra says:

    This looks amazing! Btw, What cheese did you use and how many grams?!

  5. Amy says:

    This recipe turned out great! I was wondering what temperature would you cook the cheesecakes at if made in mini muffin tins? And would the recipe change at all? Thanks!

    1. Hi! Same temperature and recipe but cut back the baking time by about 10 minutes. Thank you for checking out my recipes!

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