Description
Creamy mini oreo cheesecakes bring delightful layers of indulgence to dessert lovers. Chocolate cookie crusts and smooth cream cheese filling create an irresistible treat you’ll want to savor with friends and family.
Ingredients
Scale
Main Ingredients:
- 24 ounces (681 grams) cream cheese
- 18 Oreos
- 12 Oreos, roughly chopped or crushed
- 24 mini Oreos
Binding and Sweetening Ingredients:
- 2 cups (230 grams) powdered sugar
- 4 tablespoons (56 grams) butter, melted
- 1 tablespoon vanilla extract
Topping and Garnish Ingredients:
- 1 1/2 cups (360 milliliters) heavy cream
- 1/3 cup (84 grams) dark chocolate, chopped
- 1/3 cup (84 grams) heavy cream
- whipped cream
Instructions
- Pulverize whole Oreo cookies in a food processor until they reach a fine, sandy consistency. Drizzle melted butter and pulse until thoroughly combined, creating a cohesive crumbly mixture.
- Lightly coat mini cheesecake pans with cooking spray. Distribute approximately one tablespoon of Oreo crust mixture into each pan cavity, pressing firmly to create a compact base. Refrigerate the pans to solidify the crust while preparing subsequent components.
- Using a stand mixer with paddle attachment, blend cream cheese and powdered sugar until achieving a silky, lump-free texture. Incorporate vanilla extract, mixing until the filling becomes uniformly smooth and creamy.
- Switch to whisk attachment and gradually introduce heavy cream on low speed. Increase mixer speed to high, whipping until stiff peaks form within 20-30 seconds. Gently fold chopped Oreos into the mixture, maintaining its airy consistency.
- Transfer cheesecake filling to a large piping bag. Carefully pipe mixture into prepared pans, filling to the brim. Smooth tops using an offset spatula for a polished appearance. Refrigerate for 8 hours or overnight to set completely.
- After chilling, carefully release cheesecakes from pans by pushing upward from the bottom. Remove metal bases, preparing for final embellishments.
- Create chocolate ganache by combining chopped dark chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each to ensure even melting. Once smooth, drizzle ganache over each cheesecake.
- Add a decorative swirl of whipped cream atop each cheesecake. Garnish with a miniature Oreo cookie for an elegant finishing touch. Serve chilled and enjoy the decadent treat.
Notes
- Pulse Oreos until they reach a fine, sandy texture to ensure a compact and flavorful base that holds together perfectly.
- Chill the crust before adding filling to help it set and prevent crumbling when removing from the pan.
- Use a whisk attachment for the cream to achieve stiff peaks, which gives the cheesecake its light and airy texture.
- Incorporate chopped Oreos gently to maintain the mixture’s fluffy consistency and prevent deflating the whipped cream.
- These mini cheesecakes can be prepared a day in advance, making them ideal for parties or gatherings.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 364
- Sugar: 25g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg