This Mini Oreo Cheesecake recipe features an Oreo cookie crust and creamy chocolate cheesecake filling garnished with your favorite berries.
Course Dessert
Cuisine Italian
Keyword Mini Oreo Cheesecake
Prep Time 10 minutesminutes
Cook Time 18 minutesminutes
4 hourshours
Total Time 4 hourshours28 minutesminutes
Servings 24
Author Valya's Taste of Home
Ingredients
For the Cheesecake Base and Batter
24- Oreo cookies
2tbsp.– melted unsalted butter
3 - 8 oz. – softened cream cheese
½cup– organic sugar
½cup– cocoa powder
⅛tsp.– sea salt
1tsp.– vanilla extract
3– extra-large eggs (or 4 large)
24– foil cupcake liners
For the Cheesecake Cream Topping
1cup– cold heavy cream
2tbsp.– organic sugar (or powdered sugar)
Raspberries and mint leaves for decor
Instructions
Prepare Mini Oreo Cheesecake Base
To begin, preheat your oven to 325 F. In a mixing bowl, combine granulated sugar and cocoa powder, and stir well to mix. Set this aside for now.
Crush your whole Oreo cookies into fine crumbs using a food processor. You can add melted butter to this mixture, but it's optional – I often omit it as the crust holds up well on its own.
Next, line your muffin tins with paper liners. Fill each liner with 1 ½ tbsp. of Oreo crumbs, then press the crumbs down firmly using the back of the measuring spoon. Set these aside for the moment.
Make the Cream Cheese Filling
In a mixing bowl, beat the cream cheese until it's smooth in texture. Be sure to scrape the cream cheese down the sides of the bowl using a silicone spatula.
Add the sugar and cocoa powder mixture to the cream cheese and beat for a couple of minutes, or until it's well combined. Scrape the sides and bottom of the bowl to ensure all the ingredients are fully incorporated, then beat the mixture for another minute or so.
Reduce the mixing speed to low and add the sea salt, vanilla extract, and one egg at a time.
Increase the speed to medium-high and beat the mixture for a couple of minutes. Again, scrape the sides and bottom of the bowl and beat for another minute to ensure a smooth, consistent batter.
Bake the Mini Oreo Cheesecakes
Divide the cream cheese batter evenly between your muffin tins. Bake in your preheated oven for 15 – 18 minutes.
Carefully remove the cheesecakes from the oven to prevent any shaking, and let them cool in the pan. Once they've cooled, remove the cheesecakes from the pan and let them cool completely before adding the toppings.
For the cream, combine sugar and heavy cream and beat until it thickens. Fill a 16” decorating bag with a 1M Wilton tip and pipe the cream on top of each cheesecake.
Place the fruit of your choice on top of the cream. I recommend refrigerating the cheesecakes for 4 hours before serving.
However, if you prefer a softer cheesecake, you can remove them from the fridge 30 minutes before serving. Enjoy your delicious mini Oreo cheesecakes!