Mini Oreo Cheesecakes with Whipped Cream Recipe
Delight in these Mini Oreo Cheesecakes topped with Oreo Whipped Cream, featuring a rich cream cheese filling studded with Oreo pieces nestled on a crunchy Oreo crust. Perfectly portioned and baked to creamy perfection, they’re an irresistible treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 5 hours 43 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 your oven to 350°F (180°C). Mix the finely crushed Oreo crumbs with melted butter until they are well combined. Distribute about a teaspoon of the mixture into each muffin cup, pressing down firmly to form the crust. Bake for 5-8 minutes, then remove and allow to cool. Lower the oven temperature to 280°F (140°C).
- Filling Mix: In a mixing bowl, blend the softened cream cheese with sour cream and granulated sugar until creamy and smooth. Gradually add the whole eggs, egg yolk, heavy cream, kosher salt, and vanilla extract, mixing until the batter is smooth and homogeneous. Gently fold in the coarsely chopped Oreo cookies to incorporate them evenly without overmixing.
- Baking: Spoon the prepared cheesecake filling over each Oreo crust in the muffin tin, filling almost to the top. Tap the tin gently on the counter to release any air bubbles trapped in the batter. Bake at 280°F (140°C) for approximately 15 minutes or until the edges are set but the centers still jiggle slightly. Once baked, leave the oven door slightly ajar and allow the cheesecakes to cool gradually inside to prevent cracking.
- Chilling: After cooling to room temperature, cover the mini cheesecakes tightly with plastic wrap or an airtight cover and refrigerate for a minimum of 5 hours, preferably overnight, to set fully and develop their creamy texture and flavors.
- Oreo Whipped Cream Preparation: In a chilled mixing bowl, whip the heavy cream with vanilla extract and powdered sugar until soft peaks form. Gently fold in the crushed Oreo cookies to create the Oreo whipped cream. Pipe or dollop the whipped cream onto each chilled mini cheesecake before serving.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing and to avoid lumps.
- Press the crust mixture firmly into the muffin cups to prevent it from crumbling after baking.
- Baking at a reduced temperature and cooling in the oven reduces cracking on the cheesecake surface.
- Chilling the cheesecakes overnight allows flavors to meld and texture to firm up perfectly.
- Use paper liners for easier removal and serving of the mini cheesecakes.
- For a firmer whipped cream, chill the mixing bowl and beaters before whipping the cream.
