Mini Oreo Cheesecakes with Oreo Whipped Cream Recipe
These Mini Oreo Cheesecakes with Oreo Whipped Cream are a delightful no-fuss dessert perfect for Oreo lovers. Featuring a crunchy Oreo crust, creamy cheesecake filling studded with chopped Oreos, and topped with luscious Oreo whipped cream, these individual cheesecakes are easy to make and guaranteed to impress.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust:
- 160g Oreo cookies, finely crushed
- 50g butter, melted
For the Filling:
- 340g cream cheese, softened
- ½ cup sour cream
- ½ cup granulated sugar
- 2 whole eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¼ cup heavy cream
- 8 Oreo cookies, coarsely chopped
For the Oreo Whipped Cream:
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 80g Oreo cookies, crushed
Instructions
- Crust Preparation: Line a muffin tin with paper liners and preheat the oven to 350°F (180°C). Mix the finely crushed Oreo cookies with melted butter until well combined. Press about a teaspoon of the mixture into each muffin cup to form the crust. Bake for 5-8 minutes and then let cool. Lower the oven temperature to 280°F (140°C) for baking the filling later.
- Filling Mix: In a mixing bowl, blend the softened cream cheese with sour cream and sugar until smooth and creamy. Gradually incorporate the whole eggs, egg yolk, heavy cream, kosher salt, and vanilla extract, mixing until just combined. Gently fold in the coarsely chopped Oreo cookies to distribute evenly.
- Baking the Cheesecakes: Spoon the cheesecake filling over the cooled crusts in the muffin tin, filling each cup nearly to the top. Tap the tin gently to release any air bubbles in the batter. Bake in the lowered temperature oven (280°F / 140°C) for about 15 minutes, or until the edges are set but the center still jiggles slightly when shaken. Once baked, allow the cheesecakes to cool in the oven with the door cracked open to prevent cracking.
- Chilling: After cooling to room temperature, cover the cheesecakes tightly and place them in the refrigerator to chill for at least 5 hours or preferably overnight. This step is crucial for setting and developing the creamy texture.
- Preparing Oreo Whipped Cream: Before serving, whip the heavy cream with vanilla extract and powdered sugar until soft peaks form. Gently fold in the crushed Oreo cookie pieces. Pipe or dollop the Oreo whipped cream onto each mini cheesecake just before serving for added flavor and decoration.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Baking at a lower temperature helps prevent cracking and creates a creamier texture.
- Chilling overnight enhances the flavor and texture of the cheesecakes.
- Use paper liners in the muffin tin for easy removal.
- You can adjust the amount of chopped Oreos in the filling to your liking.
- For best results, crush Oreos fresh for the whipped cream topping so they maintain texture.
