Mini Oreo Cheesecakes
The best mini Oreo cheesecakes! These are the ultimate Oreo cheesecake bites - perfect mouthfulls of Oreo cookie crumb and cheesecake all topped off with whipped cream and a mini Oreo cookie!
Equipment
- 24-hole mini muffin tin
Ingredients
Ingredients for Oreo cookie crusts
- ¾ cup Oreo cookie crumbs
- 2 tablespoon unsalted butter melted
Ingredients for Oreo cheesecake filling
- 8 oz spreadable cream cheese or soft cheese (see note)
- ¼ cup superfine granulated sugar or caster sugar
- 1 egg
- 2 tablespoon sour cream
- ¼ cup Oreo cookie crumbs
- ½ teaspoon vanilla extract
Ingredients for Topping
- ½ cup heavy whipping cream or double cream
- ½ tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 24 mini Oreo cookies
Instructions
- Preheat the oven to 350°F (175C/155C Fan) and line a 24-hole mini muffin pan with mini cupcake liners.
- Begin by mixing together the Oreo crust ingredients - the crushed Oreo cookies and melted butter.
- Once you have a moistened crumb mixture, spoon this into the prepared liners - about ½ teaspoon per liner. Divide evenly amongst the cases and press firmly into the bases. Set aside while making the filling.
- In a mixing bowl, beat together the cream cheese and sugar until smooth.
- Add the egg, vanilla and sour cream, whisking to combine. Finally add in the crushed Oreo cookies and stir to evenly distribute.
- Spoon the filling on top of the Oreo bases - about 1 teaspoon per case. Divide evenly.
- Place the pan in the centre of the preheated oven and bake for about 12 minutes until set. (see note)
- Once baked, remove from the oven and allow to cool - first on the counter and then in the refrigerator for at least 4 hours to thoroughly chill.
- When ready to serve, whip the heavy cream, powdered sugar and vanilla extract until stiff peaks form. (see note)
- Transfer the cream to a piping bag fitted with a star nozzle and pipe dollops on the top of each chilled mini cheesecake. (see note)
- Top each cheesecake bite with a mini Oreo cookie for a finishing touch before serving.
Notes
This recipe calls for soft spreadable cream cheese. Block cream cheese can be used as a substitute, but this will need to be softened at room temperature first and you may find it takes longer to beat smoothly into the filling.
With mini cheesecakes, you may find that some begin to crack on the top - especially if your oven runs a bit uneven. This isn't a massive problem. The cheesecakes will mostly shrink back in on themselves, hiding the cracks. You'll also be topping with whipped cream, which will hide any remaining bits.
For a more detailed guide in making homemade whipped cream, see my easy stabilized whipped cream recipe.
If you don't have a piping bag or nozzles, don't worry! You can always simply dollop out cream with a small kitchen spoon to give each cheesecake a little topping.
Nutrition
Calories: 176kcalCarbohydrates: 18gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 25mgSodium: 131mgPotassium: 62mgFiber: 1gSugar: 11gVitamin A: 245IUVitamin C: 0.04mgCalcium: 17mgIron: 2mg
Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!