Description
Creamy mini oreo cheesecakes bring delightful bite-sized indulgence straight from New York’s dessert scene. Sweet cream cheese nestles atop classic chocolate cookies, offering rich chocolate-vanilla harmony that melts perfectly on your palate.
Ingredients
Scale
Main Ingredients:
- 8 ounces (225 grams) cream cheese, softened
- 1 cup (240 milliliters) heavy whipping cream
- ¼ cup (50 grams) granulated sugar
Oreo Cookies:
- 12 Oreo cookies (whole, for the base)
- 6 Oreo cookies, crushed
- 3 Oreo cookies, crushed (for garnish)
Flavoring:
- ½ teaspoon vanilla extract
Optional Topping:
- Whipped cream (optional)
Instructions
- Prepare a clean mixing bowl and blend cream cheese with sugar and vanilla extract until achieving a velvety, uniform consistency with no visible lumps.
- In a separate chilled bowl, vigorously whip heavy cream, continuously beating until it develops stiff, elegant peaks that hold their shape perfectly.
- Delicately incorporate the whipped cream into the cream cheese mixture, using a gentle folding technique to maintain the airy texture and prevent deflating the whipped cream.
- Carefully crush Oreo cookies into fine, uniform crumbs, ensuring a consistent texture without large chunks.
- Sprinkle the crushed Oreo crumbs into the creamy mixture, stirring gently to distribute evenly throughout the cheesecake batter.
- Prepare individual serving cups or a baking pan by lining with additional crushed Oreo crumbs as a base layer for added crunch and flavor.
- Carefully pour the Oreo-infused cheesecake mixture into the prepared serving vessels, smoothing the top with a spatula to create an elegant finish.
- Refrigerate the mini cheesecakes for several hours or overnight to allow the flavors to meld and the texture to set completely.
- Before serving, garnish with additional crushed Oreos or whole cookies for a decorative and delicious final touch.
Notes
- Choose room temperature cream cheese to ensure a smooth, lump-free mixture that blends effortlessly.
- Crush Oreos finely for a consistent texture, using a food processor or placing cookies in a sealed bag and crushing with a rolling pin.
- Avoid overmixing the whipped cream when folding into the cream cheese base to maintain a light, airy consistency.
- Consider using reduced-fat cream cheese and Greek yogurt for a slightly healthier version without compromising the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg