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Mini Oreo Cheesecakes

Mini Oreo Cheesecakes
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Mini Oreo Cheesecakes are quick, no-bake, bite-sized desserts combining the creamy richness of classic cheesecake with a crunchy Oreo cookie crust. Perfect for last-minute treats, parties, or casual snacking, these easy-to-make cheesecakes offer customizable flavors and an impressive presentation.

Ingredients

Scale

Crust

  • 20 Oreo Cookies, crushed finely
  • 4 tablespoons butter, melted

Filling

  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (100g) sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream or whipping cream, whipped to stiff peaks

Instructions

  1. Prepare the Crust: Begin by crushing the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and pounding with a rolling pin. Mix the crumbs with melted butter until combined evenly. Press this mixture firmly into the bottom of mini cupcake liners or a mini muffin pan to form the base layer.
  2. Make the Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add sugar and vanilla extract, continuing to mix until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture, creating a light and fluffy texture perfect for mini cheesecakes.
  3. Assemble and Chill: Spoon the cheesecake filling evenly over the prepared Oreo crusts, smoothing the tops gently. Place the mini cheesecakes in the refrigerator and chill for at least 2 hours or until set. This chilling step is crucial for the cakes to firm up and develop that classic cheesecake texture.
  4. Garnish and Serve: Before serving, garnish each mini Oreo cheesecake with a mini Oreo cookie, chocolate shavings, or a fresh berry for an irresistible finishing touch. Serve chilled and enjoy every creamy, crunchy bite.

Notes

  • Chill your bowls and beaters to achieve fluffier whipped cream for the filling.
  • Use full-fat cream cheese for the richest flavor and best texture.
  • Press the Oreo crust firmly and evenly to prevent crumbling when served.
  • Fold the whipped cream gently to keep the filling light and airy without deflating it.
  • Refrigerate at least 2 hours, ideally overnight for maximum firmness.

Nutrition

Keywords: Mini Oreo Cheesecakes, No-Bake Cheesecake, Bite-Sized Dessert, Oreo Crust, Easy Cheesecake Recipe, Gluten-Free Cheesecake

Find it online: https://ninagourmet.com/mini-oreo-cheesecakes/