Oreo Cheesecake Cupcakes with Chocolate Ganache are irresistible mini cheesecakes packed with Oreo pieces and finished with a silky chocolate ganache. Crisp cookie bases meet a tangy, creamy filling and a glossy ganache topping for a dessert that’s elegant enough for guests but simple enough for a weeknight treat.
Oreo Cheesecake Cupcakes with Chocolate Ganache
The first time I made these cupcakes, I discovered how dangerously addictive they can be. My husband, a dedicated dessert lover, immediately declared them a favorite and polished off more than his fair share. I loved them too, but making a whole batch every week would quickly become excessive. To keep things exciting, I layered a whole Oreo in the bottom of each paper-lined muffin cup, stirred chopped cookies into the cheesecake filling, and finished each cupcake with a rich chocolate ganache. The result was a crunchy, creamy, and chocolatey bite that disappeared in minutes.
These mini cheesecakes are an ideal choice when you want a quick, crowd-pleasing dessert: they bake in a single muffin tin, they travel well, and they can be prepared a day ahead. Below you’ll find a clear ingredient list, step-by-step instructions, and a few helpful tips for best results.
Oreo Cheesecake Cupcakes with Chocolate Ganache
- Author: OMGChocolateDesserts.com
Prep Time: 25 minutes- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
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Oreo Cheesecake Cupcakes with Chocolate Ganache combine a crunchy Oreo base, a smooth cheesecake filling studded with cookie pieces, and a glossy chocolate ganache finish. They are easy to prepare, impressive to serve, and perfect for parties, potlucks, or an indulgent dessert at home.
Ingredients
- 20 Oreo cookies (12 left whole for the bottom of the cupcakes and 8 chopped for the filling)
- 3/4 cup powdered sugar
- 1 lb (about 450 g) cream cheese, room temperature
- 2 large egg whites
- Pinch of salt
- 1/4 cup heavy cream (for ganache)
- 1/4 cup chocolate chips (for ganache)
Instructions
- Preheat the oven to 300°F (150°C). Line a standard muffin tin with paper liners and press one whole Oreo into the bottom of each cup.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy, scraping down the sides as needed to avoid lumps.
- Add the egg whites one at a time, mixing on medium speed until combined. Mix just until incorporated—avoid overmixing to keep the filling smooth and prevent cracking.
- Add a pinch of salt and stir briefly to combine.
- Gently fold in the coarsely chopped Oreo pieces, distributing them evenly through the batter.
- Spoon the cheesecake filling into each liner, filling nearly to the top so the filling bakes into a nice dome over the cookie base.
- Bake for about 25 minutes, or until the centers are set and a toothpick inserted into the middle comes out clean or with only a few moist crumbs.
- Make the ganache by gently melting the chocolate chips and stirring in the heavy cream until smooth and glossy. Allow the ganache to cool slightly so it thickens but stays pourable.
- After the cupcakes have cooled to room temperature, spoon or spread the ganache over each cupcake. Let them cool completely before refrigerating. Chill in the refrigerator for at least an hour to set the ganache and firm up the filling.
Tips and Variations
For the best texture, use room-temperature cream cheese and mix only until smooth. If you prefer a richer chocolate topping, increase the chocolate to 1/3 cup and reduce the cream slightly. For added presentation, garnish each cupcake with a mini Oreo half or a sprinkle of crushed cookie just before serving.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature for 10–15 minutes before serving for a softer texture. These cupcakes can also be frozen for longer storage: place them in a single layer in a freezer-safe container and freeze for up to one month. Thaw overnight in the refrigerator.
Serving Suggestions
Serve these mini cheesecakes chilled, alongside coffee or a scoop of vanilla ice cream. They make a great finger dessert for parties and are easy to portion and transport.
