Mini Oreo Cheesecakes
Indulge in these Mini Oreo Cheesecakes, a delicious no-bake dessert perfect for cookies and cream lovers! With a crunchy Oreo crust, a creamy Oreo cheesecake filling, decadent chocolate ganache, and fluffy whipped cream, these little treats are sure to impress at any gathering.
Ingredients
For the Oreo Cookie Crust:
2 cups Oreo cookie crumbs
2 tablespoons granulated sugar
6 tablespoons salted butter, melted 杻
For the Oreo Cheesecake Filling:
16 oz cream cheese, room temperature 燎
1 cups powdered sugar
2 teaspoons vanilla extract
1 cups heavy cream 拏
1 cup chopped Oreo cookies
For the Chocolate Ganache:
cup semisweet chocolate chips
cup heavy cream 拏
For the Whipped Cream:
cup heavy cream 拏
2 tablespoons powdered sugar
teaspoon vanilla extract
Additional Ingredients:
2 tablespoons Oreo cookie crumbs for garnish
24 mini Oreo cookies for garnish
Instructions
1 Prepare the Oreo Cookie Crust:
In a mixing bowl, stir together the Oreo cookie crumbs, granulated sugar, and melted salted butter until well combined.
Using a small cookie scoop about 1 tablespoon, portion the crumbs into mini cheesecake pans. Firmly press the crumbs into the bottom of each pan to form the crust. Set aside.
2 Make the Oreo Cheesecake Filling:
In a large bowl, use an electric hand mixer to cream the cream cheese, powdered sugar, and vanilla extract until smooth.
Pour in the heavy cream and whip the cheesecake mixture on medium-high speed until it thickens and becomes light and fluffy.
Gently fold in the chopped Oreo cookies.
3 Fill the Cheesecake Pans:
Fill a piping bag with the Oreo cheesecake mixture and pipe it onto the Oreo cookie crusts, filling slightly above the top of the pan.
Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, carefully remove the cheesecakes from the pans.
4 Prepare the Chocolate Ganache:
In a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream.
Heat in the microwave in 15-second intervals, stirring in between, until the chocolate is melted and the ganache is smooth. Set aside to cool slightly.
5 Make the Whipped Cream:
In a bowl with an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream.
6 Assemble the Cheesecakes:
Pipe or spoon the slightly cooled chocolate ganache on top of each cheesecake.
Pipe a small swirl of whipped cream on top of the ganache.
Sprinkle with additional Oreo cookie crumbs and top each cheesecake with a mini Oreo cookie for garnish.
Enjoy your delightful Mini Oreo Cheesecakes!