These delightful mini cheesecakes combine the rich flavour of Oreo cookies with a creamy cheesecake filling, all baked to perfection in muffin cases. Perfect for parties, gatherings, or a sweet treat anytime!
Ingredients:
Yield 12 mini cheesecakes
For the Base:
- 10 Oreo biscuits
- 1 tbsp melted butter
For the Cheesecake Filling:
- 340g cream cheese
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 5 Oreo cookies (10 halves, filling removed)
For the Whipped Cream Topping:
- 1 cup double cream
- 2 tbsp icing sugar
- ½ tsp vanilla extract
Method:
- Preheat your oven to 170°C (340°F) and line a muffin tray with 12 cupcake cases.
- Prepare the Base: In a food processor, blend the 10 Oreo biscuits until they resemble fine crumbs. Mix the crumbs with the melted butter. Divide the mixture evenly among the 12 cases and press down firmly to form a base. Bake for 5 minutes, then remove from the oven and set aside to cool.
- Prepare the Filling: In a mixing bowl, combine the cream cheese and granulated sugar. Mix until smooth and creamy. Add the vanilla extract and egg, mixing until fully incorporated. Fold in the 10 Oreo halves (either roughly crushed or blended into fine crumbs).
- Assemble: Divide the cheesecake mixture evenly among the 12 cases, filling each about three-quarters full. Bake in the preheated oven for 15–18 minutes, or until set. Allow to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Prepare the Whipped Cream: In a mixing bowl, whisk the double cream, icing sugar, and vanilla extract until stiff peaks form.
- Serve: Top each chilled cheesecake with a dollop of whipped cream and garnish with a crushed Oreo biscuit.
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