Mini Oreo Cheesecakes
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5.0
3 reviews
Excellent
Mini Oreo Cheesecakes
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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!
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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
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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 Information
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Calories
176kcal
(9%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
25mg
(8%)
Sodium
131mg
(5%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
245IU
(5%)
Vitamin C
0.04mg
(0%)
Calcium
17mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24cheesecake bites
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 131mg | 5% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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