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Mini Oreo Cheesecakes Recipe

Ingredients

• 18 Oreos
• 4 Tablespoons (56g) butter, melted
• 24 oz (3 blocks or 681g) cream cheese
• 2 cups (230g) powdered sugar
• 1 Tablespoon vanilla extract
• 1 ½ cups (360ml) heavy cream
• 12 Oreos roughly chopped or crushed
• ⅓ cup (84g) dark chocolate, chopped
• ⅓ cup (84g) heavy cream
• whipped cream
• 24 mini Oreos

Instructions

1. Step 1: Make the Oreo Crust
   Grab your food processor and toss in those whole Oreo cookies. Give them a whirl until they're reduced to a fine crumbly texture. Pour in the melted butter and pulse a few more times to ensure everything gets nicely mixed together. You're aiming for a sandy mixture that can easily pack together.

2. Step 2: Prepare the Pans
   Lightly spritz two 12-count mini cheesecake pans with cooking spray. This helps when it’s time to release those beauties later. Take about a tablespoon of that Oreo mixture from Step 1 and firmly press it into the base of each cheesecake slot. Once you've filled them all, pop the pans in the fridge. This chilling session helps the crust set while you create the filling.

3. Step 3: Whip Up the Cheesecake Filling
   In your trusty stand mixer fitted with the paddle attachment, beat the cream cheese and powdered sugar until they're velvety smooth. Drop in the vanilla extract for that extra layer of flavor. You’ll know it’s ready when there’s no trace of powdered sugar left and the mixture is creamy.

4. Step 4: Incorporate the Cream and Oreos
   Switch things up by swapping the paddle for the whisk attachment. With the mixer on low, slowly pour in the heavy cream. Once it’s all in, crank up the speed to high and whip until you see those glorious stiff peaks form – this will take about 20 to 30 seconds. Remove the bowl from the stand and gently fold in the chopped or crushed Oreos. Be gentle to keep the mixture fluffy!

5. Step 5: Assemble the Cheesecakes
   Now, fill a large piping bag with your cheesecake mixture. Pipe it into your prepared pans, filling them right up to the brim. Use a small offset spatula to smooth out the tops for a neat finish. Then, tuck them in the fridge for a good 8 hours or let them have a sleepover until morning for the best set.

6. Step 6: Remove and Finish Cheesecakes
   After their rest, it’s time to liberate those cheesecakes. Gently push each cheesecake up and out from the bottom of the pan to remove them. Carefully peel away the metal base and set them aside, ready for their finishing touches.

7. Step 7: Create the Chocolate Ganache
   Combine the chopped dark chocolate and heavy cream in a heat-safe bowl. Microwave this duo in 20-second bursts, stirring in between each to help the chocolate melt evenly. Once smooth and glossy, spoon a bit over each cheesecake, letting it cool slightly to avoid melting the whole thing.

8. Step 8: Decorate and Serve
   Pipe a generous dollop of whipped cream on top of each cheesecake. Crown them with a mini Oreo for a delightful garnish. Now they're ready to serve, looking as delicious as they taste. Enjoy each bite!

Notes

Mixing up mini cheesecakes can be a breeze, but a few common hiccups might pop up along the way.

First up, over-pulsing the crust. Treat those Oreos gently in the food processor. You want fine crumbs, not dust. A sandy texture helps hold the buttery base together without turning gluey.

Whipping the cream cheese and sugar is another tricky spot. It’s tempting to rush, but patience is key! Well-whipped, it ensures a creamy texture.

Lastly, when folding in the crushed Oreos, be gentle. Over-mixing will turn your pretty white filling into a gray mess.

With these tips, you’ll have perfect mini masterpieces!

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