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Mini Choco-Oreo cheesecake

Servings: 16 Total Time: 2 hrs 48 mins Difficulty: Intermediate
Mini Choco-Oreo cheesecake 1

Indulge in mini Oreo cheesecakes: creamy, chocolatey, and perfectly bite-sized with a crunchy cookie base!

Mini Choco-Oreo cheesecake

5 from 7 votes
These mini cheesecakes are easy and quick to make with their crispy Oreo base and their light cream perfect for all your occasions.
Total Time 2 hrs 48 mins Difficulty: Intermediate Servings: 16

Ingredients

Cooking Mode Disabled

For the batter

For the filling

Instructions

  1. Melt the chocolate
    Melt the chocolate drops au bain-marie (also known as water bath). Let it cool completely (room temperature).
  2. Prepare the base
    Crush the Oreo together with the melted butter until blended well.
  3. Prepare the Baking Pan
    Place the cupcake papers on the baking pan.
  4. Fill with Cookie Dough
    Fill with a layer of cookie dough about 15 gr. 
  5. Flatten the Cookie Dough
    Wrap some film around a glass and press it flat (this way you avoid sticking and press everything well firm and flat). Repeat the process.
  6. Whisk the Cream Cheese
    Add the cream cheese to a deep bowl and whisk for a minute.
  7. Add Sugar and Vanilla
    Add the sugar and vanilla sugar, then beat together for another 2 minutes.
  8. Incorporate the Eggs
    Add the eggs one at a time, beating until each egg is fully incorporated.
  9. Add the Chocolate
    Add the melted chocolate and mix well.
  10. Add the Sour Cream
    Lastly, add the sour cream and beat together for 1 minute until well blended.
  11. Pipe the Cream Cheese Batter
    Add the cream cheese batter into a piping bag and pipe it on top of the cookie dough.
  12. Bake the Cheesecakes
    Place the cupcakes in a preheated oven at 150℃ for about 18 minutes.
  13. Cool the Cheesecakes
    The center of the cheesecake should be wobbly when it comes out of the oven. Do not bake too long, as it may start to dry out and crack. Place the cupcakes in the turned-off oven to cool for about an hour or until the oven has cooled. Wait for them to reach room temperature before putting them in the refrigerator; this takes about 2 hours. Cover and store in the refrigerator for at least 3 hours, preferably overnight.

User Reviews

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Based on 7 ratings
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  1. Holly

    Perfectly balanced flavors and texture. Will make it again!

  2. Phlix

    Amazing flavor! The smooth chocolate filling pairs so well with the crispy Oreo base.

  3. Olivia

    Easy to make and incredibly tasty! The chocolate flavor is just divine with the Oreo crust.

  4. Leonie

    Perfect bite-sized treat! The combination of Oreo and creamy chocolate is just amazing.

  5. Elena

    Incredible mini desserts! The Oreo base and rich chocolate filling are a perfect combo.

  6. Ophelia

    Creamy cheesecake with an Oreo crust. Perfectly portioned, making each bite irresistibly rich.

  7. Hazel

    Rich and creamy with a crunchy Oreo base. Mini perfection in every bite.

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