These Oreo Chocolate Mini Cheesecakes have a scrumptious Oreo cookie crust, a creamy chocolate cheesecake filling, topped with tasty soft cream and garnished with your favorite berries (raspberries pairs best for me) that makes them a crowd favorite dessert. These are very well enjoyed at any gathering and serve as party table decor and are absolutely loved by chocolate lovers. ;)
Author: Valya at Valya's Taste of Home
Cheesecake Batter Instructions:
2packs24 pieces – Oreo cookies
2tbsp.– melted unsalted butteroptional
38 oz. – 227 g – softened cream cheese
½cup100 g – organic sugar
½cup– cocoa powder
⅛tsp.– sea salt
1tsp.– vanilla extract
3– extra-large eggsor 4 large
24– foil cupcake liners
1cup237 ml – cold heavy cream
2tbsp.– organic sugaror powdered sugar
Preheat oven to 325 F (163 C). Combine sugar, cocoa powder and stir well to combine. Set aside until ready for use.
Crush Oreo cookies in the food processor add melted butter and process it again to combine (I always omit adding butter, the crust holds its self pretty good). Line 2 (12 cupcake pan) or 1 (24 cupcake pan) with cupcake liners and fill each cupcake liner with 1 ½ tbsp. of Oreo crumbs. Press the crumbs down using the same measuring spoon. Set aside until ready for use.
Using a stand mixer with paddle attachment beat cream cheese well until smooth in texture. Scrape the cream cheese down the sides of the mixer bowl using a silicone spatula, add sugar and cocoa powder mixture and beat it for a couple of minutes or until combined. Scrape the sides and bottom of a mixer bowl and beat it once more for about a minute or so to ensure all the cream cheese, sugar and cocoa powder are incorporated.
Reduce mixing speed to low and add sea salt, vanilla extract and one egg at a time. Increase the speed to med/high and beat the mixture for a couple of minutes. Scrape the sides and bottom of a mixer bowl and beat it again for about a minute.
Divide cream cheese batter evenly in between 2 (12 cupcake pan) or 1 (24 cupcake pan). Bake in preheated oven for 15 – 18 minutes (I bake mine for full 18 minutes).
Remove from the oven very carefully preventing any pan shaking and let the cheesecakes cool in the pan. Remove from the pan, let it cool completely before topping with cream and berries. (The cheesecakes will have raised round tops and they will settle down making the cheesecakes straight and even tops; the cheesecakes shouldn’t sink in making a little nest, if that happened then the cheesecakes were overbaked, try reducing the baking time by a couple of minutes).
Combine sugar and heavy cream and beat just until thickens. Fill 16” decorating bag with 1M Wilton tip and pipe cream on top of each cheesecake. Place the fruit of your choice on top of the cream. Refrigerate for 4 hours before serving. (NOTE: I prefer cheesecakes softened so I remove them from the fridge 30 minutes before serving.)
Oreo Chocolate Mini Cheesecakes https://www.valyastasteofhome.com/oreo-chocolate-mini-cheesecakes/