Mini Oreo Cheesecake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
32 mins
-
Servings
10
-
Calories
376 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Mini Oreo Cheesecake
Report
These delectable bite-sized treats feature a creamy cheesecake filling with a crunchy Oreo crust, making them the perfect blend of sweet, tangy, and chocolatey flavors. A must-try dessert for any occasion, these mini cheesecakes are sure to impress your taste buds with every bite.
Share:
Ingredients
- 200 g Oreos for the crust
- 50 g butter unsalted, melted
- 300 g cream cheese softened
- 100 g icing sugar
- 1 tsp vanilla extract
- 200 ml double cream
- 6 Oreos crushed, for the filling
- Additional Oreos for decoration (optional)
Instructions
- Preheat the oven to 160°C (fan-assisted).
- Line a muffin tin with paper cupcake cases.
- Crush the 200g of Oreos in a food processor or by placing them in a sealed bag and crushing with a rolling pin until fine crumbs form.
- Mix the crushed Oreos with the melted butter until well combined.
- Divide the mixture evenly among the cupcake cases, pressing it firmly into the bottom of each one.
- Chill the crusts in the fridge while preparing the filling.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the icing sugar and vanilla extract, and beat until well combined.
- In a separate bowl, whip the double cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fold in the crushed Oreos until evenly distributed throughout the filling.
- Spoon the filling over the chilled crusts, filling each cupcake case almost to the top.
- Bake the cheesecakes in the preheated oven for 15-18 minutes, or until the edges are set but the centres are still slightly wobbly.
- Remove from the oven and allow to cool completely at room temperature.
- Once cooled, transfer the cheesecakes to the fridge to chill for at least 2 hours, or until firm.
- Before serving, top each cheesecake with a halved or whole Oreo for decoration, if desired.
Notes
- For best results, ensure all ingredients are at room temperature before beginning.
- These mini cheesecakes can be stored in an airtight container in the fridge for up to 3 days.
- Experiment with different Oreo flavours for a fun twist on this classic recipe.
- Nutritional facts:
- The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Trans Fat
0.2g
Cholesterol
64mg
(21%)
Sodium
206mg
(9%)
Potassium
124mg
(4%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
824IU
(16%)
Vitamin C
0.1mg
(0%)
Vitamin D
0.4µg
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 64mg | 21% |
| Sodium | 206mg | 9% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 824IU | 16% |
| Vitamin C | 0.1mg | 0% |
| Vitamin D | 0.4µg | 2% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
