Mini Oreo Cheesecakes with Oreo Whipped Cream Recipe
Delight in these Mini Oreo Cheesecakes topped with decadent Oreo whipped cream. Featuring a crunchy Oreo crust, creamy cheesecake filling studded with Oreo chunks, and a whipped cream topping infused with crushed Oreos, these individual treats are perfect for dessert lovers craving a rich, cookies-and-cream experience.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 6 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 fully combined. Distribute a teaspoon of this mixture into each muffin cup, pressing it down to form an even crust layer. Bake for 5-8 minutes, then remove and allow to cool. Reduce 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 the mixture is smooth and creamy. Gradually add in the eggs and egg yolk, then mix in the heavy cream, kosher salt, and vanilla extract until fully incorporated. Gently fold in the coarsely chopped Oreo cookies to distribute them evenly throughout the filling.
- Baking: Spoon the cheesecake filling evenly over each pre-baked Oreo crust in the muffin tin. Tap the tin gently on the counter to release any trapped air bubbles. Bake at 280°F (140°C) for about 15 minutes or until the edges are set but the center still has a slight jiggle. Once done, allow the cheesecakes to cool inside the oven with the door slightly ajar, which helps prevent cracking.
- Chilling: After cooling to room temperature, cover the cheesecakes tightly and refrigerate for at least 5 hours, preferably overnight, to let them set completely and develop flavor.
- 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, then pipe or dollop the Oreo whipped cream atop each mini cheesecake just before serving.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake the cheesecakes; the center should remain slightly jiggly when done.
- Allow chilling overnight for best texture and flavor development.
- Use paper liners for easy removal and clean presentation.
- For a gluten-free version, substitute Oreos with gluten-free chocolate sandwich cookies.
