Mini Oreo Cookie Butter Cheesecakes

Mini Oreo Cookie Butter Cheesecakes

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Think creamy peanut butter cheesecakes but instead of PB; made with rich & smooth OREO COOKIE BUTTER!! Attention Oreo lovers, this is the ultimate Oreo cheesecake in mini form!

Mini Oreo Cookie Butter Cheesecakes


  • 2 tablespoons unsalted butter, melted
  • 1½ cups crushed Oreos
  • 2 (8 oz) packages of cream cheese, room temperature
  • ¾ cup white sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ¼ cup sour cream
  • 1 cup oreo butter
  • 10 Oreos, roughly chopped
Oreo butter:
  • 18 Oreos, crushed
  • ¼ cup unsalted butter, room temperature
  • 4 ounces cream cheese, softened
Chocolate ganache:
  • 4 oz semisweet chocolate (chips or roughly chopped bars)
  • 2 oz white chocolate chips
  • ¼ cup heavy cream
  • 1 tbsp unsalted butter


  1. In a small bowl, mix together the butter and crushed Oreos. Line a muffin tin with cupcake liners and evenly divide the crust mixture into each well. Refrigerate while you make the cheesecake.
Oreo butter:
  1. In a small bowl, mix together the crushed Oreos, butter and cream cheese until smooth.
  1. Pre-heat oven to 300 degrees F. In a large bowl, beat your cream cheese until smooth and creamy. Add sugar, salt, vanilla, and Oreo butter. Mix until incorporated.
  2. Slowly add in eggs and sour cream. Beat until smooth. Fold in the crushed Oreos.
  3. Divide cheesecake batter evenly into each muffin tin well.
  4. Bake for 18-22 minutes. Cheesecakes should be firm but still wobble in the middle. Cool in the refrigerator, while you make the ganache.
  1. Pour your chocolate in a heatproof bowl.
  2. In a small saucepan, heat your heavy cream until just boiling. (Bubbles should form on the edges of the pan.) Pour over the chocolate. Let it melt the chocolate for a couple minutes, without stirring. Then, stir until smooth.
  3. Meanwhile, microwave your white chocolate until it is thinner in consistency. I usually microwave for about 20 seconds.
  4. Once the cheesecakes have cooled down, pour a bit of chocolate ganache on top of a cheesecake, then a bit of the melted white chocolate. Quickly, swirl with a toothpick. Repeat for all the cheesecakes. Let cool, before eating.

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