Chocolate Mini Cheesecake with Oreo Crust

Indulge in Delight: Chocolate Mini Cheesecake with Oreo Crust 🍫😋

Prepare to embark on a journey of indulgence with our Chocolate Mini Cheesecake with Oreo Crust, where velvety cheesecake meets the irresistible crunch of Oreo cookies. These miniature delights are perfect for satisfying sweet cravings or impressing guests with their decadent allure. Join us as we delve into the art of creating these heavenly treats that are sure to leave you craving for more. Let’s dive in!


For the Oreo Crust:

  • 18 Oreo cookies
  • 3 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • 1/2 cup semisweet chocolate chips, melted

For the Topping (Optional):

  • Whipped cream
  • Mini Oreo cookies


  1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners, preparing the canvas for our miniature masterpieces.
  2. In a food processor, pulse the Oreo cookies until finely crushed, creating the base for our decadent crust. Add melted butter and pulse until the mixture is well combined and holds together.
  3. Press about 1 tablespoon of the Oreo mixture into the bottom of each muffin liner, using the bottom of a glass or measuring cup to press down firmly, ensuring a sturdy foundation for our cheesecakes.
  4. In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy, setting the stage for the luscious filling of our cheesecakes.
  5. Add the eggs, one at a time, beating well after each addition to ensure a smooth and velvety texture. Incorporate the sour cream and vanilla extract, mixing until fully combined and creating a luxurious base for our cheesecake filling.
  6. Divide the cheesecake batter in half. Stir the cocoa powder into one half until fully incorporated, infusing it with rich chocolate flavor. Stir melted chocolate chips into the other half until smooth, creating a decadent chocolatey delight.
  7. Spoon about 1 tablespoon of the chocolate cheesecake batter into each muffin cup, followed by 1 tablespoon of the plain cheesecake batter, creating layers of indulgence. Use a toothpick or knife to gently swirl the batters together, creating a mesmerizing marbled effect.
  8. Bake the mini cheesecakes in the preheated oven for 20-25 minutes, or until they are set around the edges but slightly jiggly in the center, indicating their perfect doneness.
  9. Remove the mini cheesecakes from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely, allowing them to set and firm up.
  10. Once cooled, refrigerate the mini cheesecakes for at least 2 hours, or until firm, allowing the flavors to meld together and creating the perfect texture.
  11. Before serving, top each mini cheesecake with a dollop of whipped cream and a mini Oreo cookie, if desired, adding a final touch of whimsy and flavor to our miniature delights.

Conclusion: Congratulations, dear baker, on creating these indulgent Chocolate Mini Cheesecakes with Oreo Crust! As you savor each creamy bite, may you be transported to a world of sweetness and delight, where the rich flavors of chocolate and cheesecake mingle with the irresistible crunch of Oreo cookies. Until our next baking adventure, may your days be filled with joy and your desserts be always as delightful as these miniature treasures! 🍫😋✨

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