Mini Oreo Cheesecake is a mini dessert recipe that is a bite-size treat. An Oreo cookie crust, velvety cheesecake that is perfect for a weeknight dessert or birthday dessert.
Ingredients
Chocolate Layer
1 1/2Cflour
3tbspcocoa powder
1tspbaking soda
1/2tspkosher salt
10tbspunsalted butter, softened
1Csugar
2large egg yolk
2tbspwhole milk
2tsppure vanilla extract
Cheesecake Filling
2 - 8ozcream cheese, softened
1Csugar
½Csour cream
¾tsppure vanilla extract
⅛tspkosher salt
2large eggs
1 1/2Coreos ground
1package of mini oreos
Oreo Whipped Cream
1 ½Cheavy whipping cream
¼Powdered Sugar
½Cground oreos
1large piping bag fitted with star tip
Instructions
Preheat oven to 350 degrees and line a cupcake pan with cupcake liners, then set aside.
Using a large bowl, whisk together the flour, cocoa powder, baking soda, and salt together. This will be the base of your Oreo cheesecakes.
Using a standing mixer, beat together the butter and sugar until light and fluffy.
Beat in the egg yolk, milk, and vanilla extract.
Gradually mix in the dry ingredients until combined.
Spoon about 1 tbsp of the batter into each cupcake liner.
Bake the cookie crust in the oven for about 5 - 7 minutes.
Set aside to cool
Cheesecake Filling
Bring oven temp down to 325
Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy
Beat in the sour cream, vanilla and salt until combined
Beat in the eggs, 1 at a time until combined. Do not overmix or this can cause your cheesecake to break.
Mix in 1 cup of ground oreos into the cheesecake batter
Scoop about ¼ C of the cheesecake batter into the cupcake liners
Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set
Allow cooling completely
Oreo Whipped Cream
Using a large bowl and hand mixer, beat together all ingredients until stiff with peaks
Pipe dollops of the oreo whipped cream onto the top of the cheesecakes