Luxe Oreo Mini Cakes Dipped in Chocolate

Elegant Chocolate-Covered Oreo Mini Cakes are rich, decadent, and visually stunning treats that combine layers of Oreo cookies, creamy filling, and a smooth chocolate coating. These mini cakes are perfect for special occasions, parties, or as an indulgent dessert to impress guests.

Why You’ll Love This Recipe

• No-Bake and Easy: Simple to make with minimal effort.
• Rich and Decadent: A perfect balance of crunchy Oreo layers and smooth chocolate.
• Beautiful Presentation: A glossy chocolate coating makes them look professionally made.
• Perfect for Any Occasion: Great for parties, birthdays, or afternoon tea.
• Customizable: Add different flavors or toppings for variety.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Mini Cakes:

• 24 Oreo cookies
• 4 oz (115g) cream cheese, softened
• ½ teaspoon vanilla extract
• ½ cup heavy cream (for layering, optional)

For the Chocolate Coating:

• 8 oz (225g) dark or milk chocolate, finely chopped
• 1 tablespoon coconut oil or butter (for a glossy finish)

For Garnish (Optional):

• White chocolate drizzle
• Gold leaf or edible glitter
• Crushed Oreo crumbs
• Fresh berries

Directions

1. Make the Oreo Mini Cake Base

1. Line a baking sheet with parchment paper.
2. Crush 12 Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.
3. In a bowl, mix the crushed Oreos with cream cheese and vanilla extract until smooth.
4. Spread a small amount of the mixture onto a whole Oreo cookie and stack another Oreo on top, pressing lightly.
5. Repeat to make 12 mini cake stacks and place them on the prepared baking sheet.
6. Chill in the refrigerator for 30 minutes to firm up.

2. Melt the Chocolate for Coating

1. In a heatproof bowl, melt chopped chocolate and coconut oil in the microwave in 20-second intervals, stirring between each, until smooth.
2. Let the melted chocolate cool slightly before dipping.

3. Coat the Mini Cakes in Chocolate

1. Using a fork or dipping tool, dip each Oreo mini cake into the melted chocolate, ensuring it is fully coated.
2. Tap off excess chocolate and place back onto the parchment-lined baking sheet.
3. Chill for 10-15 minutes until the chocolate sets.

4. Garnish and Serve

1. Drizzle with melted white chocolate or decorate with crushed Oreos, gold leaf, or fresh berries.
2. Let set at room temperature for a few minutes before serving.

Servings and Timing

• Servings: 12 mini cakes
• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Total Time: 45 minutes

Variations

• Peanut Butter Oreo Cakes: Add a thin layer of peanut butter between the Oreo layers.
• Mint Chocolate: Use mint Oreos and add a drop of peppermint extract to the cream cheese.
• Cookies and Cream Delight: Mix chopped Oreos into the melted chocolate before coating.
• Vegan Option: Use dairy-free chocolate and vegan cream cheese.
• White Chocolate Version: Coat with melted white chocolate for a different look and taste.

Storage and Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze for up to 1 month. Thaw at room temperature before serving.
• Reheating: Not needed—enjoy chilled or at room temperature.

FAQs

Can I use different cookies?

Yes! Try chocolate chip cookies, shortbread, or gluten-free cookies.

How do I get a smooth chocolate coating?

Let the chocolate cool slightly before dipping and tap off excess chocolate.

Can I make these ahead of time?

Yes! These mini cakes store well and taste even better the next day.

What’s the best way to drizzle white chocolate?

Use a small piping bag or a spoon to create a delicate drizzle effect.

Can I add a filling between the Oreos?

Absolutely! Try Nutella, peanut butter, or caramel for extra richness.

How do I prevent chocolate from pooling at the bottom?

Place the dipped cakes on a wire rack so excess chocolate drips off.

Can I use store-bought chocolate coating?

Yes! Candy melts or pre-made dipping chocolate work well.

What’s the best chocolate to use?

Use high-quality dark, milk, or white chocolate for the best flavor and texture.

How do I make the chocolate coating shiny?

Adding a little coconut oil or butter to the melted chocolate gives it a glossy finish.

Can I decorate them differently?

Yes! Try adding sprinkles, edible flowers, or crushed nuts for variety.

Conclusion

Elegant Chocolate-Covered Oreo Mini Cakes are the perfect combination of rich chocolate, crunchy cookies, and creamy filling. These bite-sized treats are easy to make yet look impressive enough for any occasion. Try them today and indulge in a deliciously decadent dessert!

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These Elegant Chocolate-Covered Oreo Mini Cakes are a decadent no-bake dessert featuring layers of soft Oreo crumbs, rich chocolate ganache, and a silky chocolate coating. Perfect for parties, weddings, or holiday treats, these bite-sized cakes are beautifully indulgent and easy to make. A stunning fusion of cookies and cream meets gourmet chocolate!

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 mini cakes 1x
• Category: Desserts
• Method: No-Bake
• Cuisine: American / Gourmet
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Servings: 8 mini cakes

For the Oreo Cake Layers:

• 2 packs (about 30 cookies) Oreo cookies, finely crushed
• 4 tbsp unsalted butter, melted
• 1/2 cup cream cheese, softened

For the Chocolate Ganache Filling:

• 1/2 cup (120ml) heavy cream
• 4 oz (115g) dark or semi-sweet chocolate, chopped
• 1 tsp vanilla extract

For the Chocolate Coating:

• 8 oz (225g) dark chocolate or milk chocolate, melted
• 1 tbsp coconut oil (for smoothness and shine)

For Garnish (Optional):

• Edible gold leaf or gold dust
• White chocolate drizzle
• Crushed Oreo crumbs
• Fresh berries or edible flowers

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Instructions

1. Make the Oreo Cake Layers:

1. In a bowl, mix crushed Oreos, melted butter, and cream cheese until combined.
2. Press the mixture into mini cake molds (or roll into thick discs using a cookie cutter).
3. Chill in the fridge for 15-20 minutes until firm.

2. Prepare the Ganache Filling:

1. Heat heavy cream in a saucepan until just simmering.
2. Pour over chopped chocolate and let sit for 1-2 minutes before stirring.
3. Stir until smooth, then add vanilla extract. Let cool slightly.

3. Assemble the Mini Cakes:

1. Spoon a layer of chocolate ganache onto each Oreo base.
2. Add another Oreo layer on top, gently pressing down.
3. Freeze for 30 minutes until firm.

4. Coat in Chocolate:

1. Melt dark chocolate with coconut oil until smooth.
2. Dip or pour melted chocolate over each mini cake, ensuring full coverage.
3. Let excess chocolate drip off, then place on parchment paper to set.

5. Decorate & Serve:

1. Garnish with gold leaf, white chocolate drizzle, or crushed Oreos for an elegant touch.
2. Chill for 15 minutes before serving.

Notes

• No mini molds? Use a muffin tin with cupcake liners for easy shaping.
• Want extra crunch? Add a layer of chopped hazelnuts or almonds between the Oreo layers.
• Storage: Keep refrigerated for up to 5 days or freeze for up to 1 month.