Description
Indulge in these Oreo Chocolate Mini Cheesecakes with a crunchy Oreo crust and a rich, velvety chocolate filling topped with a glossy ganache.
Ingredients
Scale
- 200 g Oreo cookies, crushed
- 80 g melted butter
- 400 g cream cheese, softened
- 120 g sugar
- 2 eggs
- 200 ml heavy cream
- 1 teaspoon vanilla extract
- 10 Oreo cookies, crushed
- 150 g dark chocolate
- 120 ml heavy cream (for ganache)
- Whipped cream (for topping)
- Mini Oreo cookies (for decoration)
- Crushed Oreo crumbs (for garnish)
Instructions
- Preheat your oven to 160°C (320°F) and line a muffin tray with paper liners.
- Mix the crushed Oreo cookies with the melted butter until well combined.
- Press the crust into the base of each muffin liner, forming an even layer.
- Beat the softened cream cheese and sugar in a mixing bowl until smooth.
- Incorporate the eggs one at a time, mixing gently until creamy.
- Pour in the heavy cream and vanilla, mixing until smooth.
- Fold in the crushed Oreos delicately to maintain airiness.
- Fill the muffin liners up to ¾ full with the cheesecake mixture.
- Bake for 18-22 minutes, ensuring the centers jiggle slightly.
- Cool completely on a wire rack, then refrigerate for at least 2 hours.
- Heat the 120 ml of heavy cream in a saucepan, then pour over the chopped dark chocolate, stirring until smooth to make the ganache.
- Pour the ganache over the cooled mini cheesecakes.
- Decorate with whipped cream, crushed Oreos, and mini Oreo cookies on top.
Notes
These cheesecakes can be made a day in advance and taste even better after chilling overnight.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 300
- Sugar: 14g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: cheesecake, Oreo, mini desserts, chocolate, easy recipes