Mini Oreo Cheesecakes
Introduction
Mini Oreo Cheesecakes are a delightful treat that combines the rich creaminess of cheesecake with the classic flavor of Oreo cookies. Perfect for parties or as a sweet snack, these mini desserts are not only tasty but also easy to make. They make a great addition to any dessert table and are sure to please chocolate lovers of all ages!
Why Make This Recipe
There are plenty of reasons to whip up a batch of Mini Oreo Cheesecakes. First, they are simple to prepare and require no baking, which is perfect for beginner chefs. Second, their small size makes them perfect for sharing, allowing everyone to indulge without overdoing it. Lastly, who can resist the combination of creamy cheesecake and crunchy Oreo cookies?
How to Make Mini Oreo Cheesecakes
Ingredients:
- 2 cups Oreo cookie crumbs
- 2 tbsp granulated sugar
- 6 tbsp salted butter, melted
- 16 oz cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 2 tsp vanilla extract
- 1 1/4 cups heavy cream
- 1 cup chopped Oreo cookies
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 3/4 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp Oreo cookie crumbs
- 24 mini Oreo cookies
Directions:
Step 1: Prepare the Oreo Cookie Crust. In a bowl, mix together Oreo cookie crumbs, granulated sugar, and melted butter. Press about 1 tablespoon of this mixture into mini cheesecake pans to make the crust. Set it aside.
Step 2: Make the Cheesecake Filling. Using an electric hand mixer, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add the heavy cream, whipping the mixture until it thickens and becomes fluffy. Fold in the chopped Oreo cookies gently. Use a piping bag to fill the mini cheesecake crusts with this mixture, slightly overfilling them. Chill the cheesecakes in the refrigerator for at least 12 hours or overnight.
Step 3: Prepare the Chocolate Ganache. In a microwave-safe bowl, heat the semisweet chocolate chips and heavy cream in 15-second intervals, stirring in between until smooth. Let it cool slightly.
Step 4: Whip the Cream. In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Pipe this whipped cream using a Wilton 1M tip.
Step 5: Assemble the Mini Cheesecakes. After chilling, remove the cheesecakes from the pan. Spoon or pipe the cooled ganache on top of each cheesecake. Pipe a swirl of whipped cream over the ganache, sprinkle with Oreo crumbs, and place a mini Oreo cookie on top.
How to Serve Mini Oreo Cheesecakes
Serve Mini Oreo Cheesecakes chilled for the best taste. They look beautiful on a dessert platter and can be accompanied by fresh berries or mint leaves for extra color and flavor.
How to Store Mini Oreo Cheesecakes
Store any leftovers in an airtight container in the refrigerator. They can be kept for up to 3 days. Make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Mini Oreo Cheesecakes
- Make sure your cream cheese is at room temperature for the best texture.
- For a stronger Oreo flavor, add more chopped Oreo cookies to the filling.
- Chill the cheesecakes overnight for the best flavor and texture.
Variation
You can customize Mini Oreo Cheesecakes by using different types of cookies such as Chips Ahoy or Nutter Butter for a unique twist!
FAQs
Q: Can I make these cheesecakes ahead of time?
A: Yes! These cheesecakes can be made up to 2 days in advance and stored in the refrigerator.
Q: Do I need to use mini cheesecake pans?
A: While mini cheesecake pans are great for this recipe, you can also use muffin tins lined with paper cups.
Q: Can I freeze Mini Oreo Cheesecakes?
A: Yes, you can freeze them for up to one month. Just wrap them well to prevent freezer burn. Thaw in the refrigerator before serving.
Mini Oreo Cheesecakes
- Total Time: 720 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Mini Oreo Cheesecakes are delightful treats combining creamy cheesecake with Oreo cookie flavor, perfect for parties or as snacks.
Ingredients
- 2 cups Oreo cookie crumbs
- 2 tbsp granulated sugar
- 6 tbsp salted butter, melted
- 16 oz cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 2 tsp vanilla extract
- 1 1/4 cups heavy cream
- 1 cup chopped Oreo cookies
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 3/4 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp Oreo cookie crumbs
- 24 mini Oreo cookies
Instructions
- Prepare the Oreo Cookie Crust: Mix together Oreo cookie crumbs, granulated sugar, and melted butter. Press about 1 tablespoon into mini cheesecake pans for the crust. Set aside.
- Make the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add heavy cream, whipping until thick and fluffy. Fold in chopped Oreo cookies. Fill mini cheesecake crusts with mixture, then chill for at least 12 hours.
- Prepare the Chocolate Ganache: Heat semisweet chocolate chips and heavy cream in microwave until smooth. Let cool slightly.
- Whip the Cream: In a bowl, whip heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Pipe with a Wilton 1M tip.
- Assemble the Mini Cheesecakes: Remove from pan, top with ganache, pipe whipped cream, sprinkle with Oreo crumbs, and place a mini Oreo on top.
Notes
Chill the cheesecakes overnight for the best flavor and texture. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cheesecake, dessert, Oreo, no-bake, mini desserts