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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!

Ingredients

Scale

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

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.

Find it online: https://yumfoodusa.com/luxe-oreo-mini-cakes-dipped-in-chocolate/