Ingredients
— The Oreo Crust —
1 cup Oreo crumbs (about 12 cookies, finely crushed, filling included)
2 tablespoons unsalted butter, melted
— The Cheesecake Filling —
16 oz (2 blocks) full-fat cream cheese, softened to room temperature
½ cup granulated sugar
¼ cup sour cream (or plain Greek yogurt), room temperature
1 teaspoon pure vanilla extract
2 large eggs, room temperature
— The Chocolate Ganache & Topping —
½ cup semi-sweet chocolate chips
¼ cup heavy whipping cream
12 small fresh strawberries, washed and dried
Optional: White chocolate drizzle or sprinkles
Instructions
1. **Preheat & Prep:** Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. **Make the Crust:** In a small bowl, mix the crushed Oreo crumbs and melted butter until combined (it should look like wet sand). Place about 1 tablespoon of the mixture into the bottom of each muffin liner. Use a shot glass or the back of a spoon to press it down firmly to create an even base.
3. **Par-Bake Crust:** Bake the crusts for 5 minutes. Remove from oven and let cool slightly while you make the filling.
4. **Make the Filling:** In a large bowl or stand mixer, beat the softened cream cheese and sugar together on medium speed until completely smooth and creamy (no lumps!).
5. Mix in the sour cream and vanilla extract.
6. Add the eggs one at a time, mixing on **low speed** just until incorporated. Do not overmix once the eggs are added, or the cheesecakes will crack.
7. **Bake:** Divide the batter evenly among the muffin cups (filling them almost to the top). Bake for 15–18 minutes. The centers should still be slightly jiggly, but the edges set.
8. **Cool:** Remove from the oven and let them cool in the pan for 30 minutes. Then, transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours to set firm.
9. **Make Ganache:** Place the chocolate chips in a heat-proof bowl. Microwave the heavy cream until it just begins to simmer (do not boil over). Pour the hot cream over the chocolate. Let sit for 3 minutes, then whisk until smooth and glossy.
10. **Assemble:** Spoon about 1 teaspoon of ganache over each chilled mini cheesecake. Top immediately with a fresh strawberry. (Optional: You can dip the strawberry in the chocolate first, then place it on top).
11. **Serve:** Keep refrigerated until ready to serve.
Notes
Room Temperature Ingredients: This is the secret to smooth cheesecake. If the cream cheese is cold, you will have lumpy batter. If the eggs are cold, they won’t emulsify properly.
Prevent Cracks: Cooling the cheesecakes gradually (in the pan first) helps prevent the tops from sinking or cracking.
Strawberry Prep: Make sure your strawberries are completely dry after washing. If they are wet, the chocolate ganache won’t stick to them.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20
- Cook Time: 18
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian