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Cookie Dough-Stuffed Mini Cheesecakes

These perfectly portioned mini vanilla cheesecakes are super quick and easy to make! They have an Oreo crust, a surprise edible cookie dough center and are topped with creamy chocolate ganache.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 3 hours
Total Time: 3 hours 55 minutes

Ingredients

For the Oreo Crust

  • 16-18 Oreo Cookies finely crushed
  • 4 tablespoons butter melted

For the Cookie Dough Filling

  • 6 tablespoons unsalted butter softened
  • ⅔ cup light brown sugar packed
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour cooked (see instructions)
  • ½ teaspoon salt
  • ¾ cup semi-sweet chocolate chips

For the Cheesecake Batter

  • 16 ounces cream cheese softened
  • ½ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 eggs

For the Chocolate Ganache Topping

  • ½ cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

To make the Oreo crust

  • Preheat oven to 350 degrees.
  • Add paper liners to cupcake tins (this recipe makes 12-14 mini cheesecakes).
  • Use a rolling pin or food processor to finely crush the Oreos.
  • Place the crushed Oreos in a medium bowl and mix with melted butter.
  • Place a heaping tablespoon of the crust mixture into each cupcake tin and use your fingers or the back of the measuring spoon to firmly press the mixture down (see photo above). Set aside.

To make the cookie dough filling

  • Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
  • Add in milk, vanilla extract and salt. Mix until combined. Scrape down the bowl once complete.
  • Add flour to a microwave-safe bowl and heat on high in the microwave for 90 seconds, stopping every 15-20 seconds to stir the flour. Set aside to cool for 2-3 minutes.
  • Let the flour cool, then add it to wet ingredients in 3-4 portions, mixing well after each addition.
  • Use a large spoon to mix in the chocolate chips.
  • Form 1-2 teaspoon-sized cookie dough balls and place them on top of the Oreo crust. Press them down slightly to flatten them (see photo above). Set aside.

To make the cheesecake batter

  • In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
  • Add sugar, vanilla extract, flour and salt. Beat on medium until smooth. Scrape down the bowl once complete.
  • Add in eggs and beat on low until just combined. Do not over beat.
  • Use a cookie dough scoop or a spoon to pour batter into each cupcake tin. Use a spoon to spread it evenly. Each cupcake tin should be filled to the top, without spilling over.
  • Bake for 20-25 minutes, or until the center does not jiggle.
  • Remove from oven and let cool to room temperature.

To make the chocolate ganache topping

  • Use the microwave or stove to heat heavy cream until it is just about to boil.
  • Gently stir in chocolate chips. Stir constantly until the mixture is smooth.
  • Spoon the ganache over each mini cheesecake and spread evenly.
  • Place the cheesecakes in the fridge to cool for at least 2-3 hours before enjoying.