Mini Oreo Cheesecakes with Oreo Whipped Cream Recipe
Indulge in these delightful Mini Oreo Cheesecakes topped with creamy Oreo whipped cream. Featuring a crunchy Oreo crust, a smooth and creamy cheesecake filling studded with Oreo chunks, and a luscious whipped cream frosting blended with crushed Oreos, these bite-sized desserts are perfect for parties, celebrations, or any sweet craving.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 5 hours 43 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 your oven to 350°F (180°C). Mix the finely crushed Oreo crumbs with melted butter until well combined. Press a teaspoon of the mixture into each muffin cup to form an even crust. Bake for 5-8 minutes, then remove and let cool. Lower the oven temperature to 280°F (140°C) for baking the filling.
- 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 thoroughly to combine. Gently fold in the coarsely chopped Oreo cookies to incorporate them evenly.
- Baking: Spoon the cheesecake filling over the cooled crusts in each muffin cup and tap the pan gently to release any air bubbles. Bake at the reduced temperature of 280°F (140°C) for about 15 minutes, or until the edges are set and the centers remain slightly jiggly. Once done, leave the cheesecakes to cool inside the oven with the door ajar to prevent cracking.
- Chilling: After the cheesecakes have cooled to room temperature, cover them tightly and refrigerate for at least 5 hours, preferably overnight, to allow them to fully set and develop rich flavor.
- Oreo Whipped Cream: Before serving, combine heavy cream, vanilla extract, and powdered sugar in a chilled bowl. Whip the mixture to stiff peaks. Fold in the crushed Oreo cookies gently, then pipe or spoon the Oreo whipped cream on top of each mini cheesecake.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Do not overbake the cheesecakes; slight jiggle in the center ensures creamy texture.
- Chilling overnight improves flavor and texture.
- Use full-fat dairy for best taste and consistency.
- Gently folding in chopped Oreos prevents breaking them apart too much.
