Indulge in mini Oreo cheesecakes: creamy, chocolatey, and perfectly bite-sized with a crunchy cookie base!
Total Time
2 hrs 48 mins
Ratings
4.9 from 8 votes
Difficulty:
Intermediate
Servings:
16
Description
These mini cheesecakes are easy and quick to make with their crispy Oreo base and their light cream perfect for all your occasions.
Ingredients
For the batter
200g Oreo
85g unsalted butter (melted)
For the filling
460g cream cheese
145g granulated sugar
16g vanilla sugar
225g cocoa drops
2 eggs
150g sour cream
extra Oreo (to decorate with)
Instructions
1
Melt the chocolateMelt the chocolate drops au bain-marie (also known as water bath). Let it cool completely (room temperature).
2
Prepare the baseCrush 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 DoughFill with a layer of cookie dough about 15 gr.
5
Flatten the Cookie DoughWrap 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 CheeseAdd the cream cheese to a deep bowl and whisk for a minute.
7
Add Sugar and VanillaAdd the sugar and vanilla sugar, then beat together for another 2 minutes.
8
Incorporate the EggsAdd 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 CreamLastly, add the sour cream and beat together for 1 minute until well blended.
11
Pipe the Cream Cheese BatterAdd 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.
