Delightful Oreo Mini Cheesecakes for a Sweet Treat
45
min
206
Calories
15g
Fats
15g
Carbs
4g
Protein
These Oreo Mini Cheesecakes combine the creamy texture of cheesecake with the crunchy delight of Oreos in a bite-sized dessert that's perfect for any occasion. With just 206 calories per serving, they're a guilt-free way to indulge your sweet tooth.
Ingredients:
Step 1: Prepare the Oreos
Begin your mini cheesecake journey by separating 12 Oreo cookies, keeping the cream side up, and ensuring the other half remains cream-free. These will be your delicious bases and toppers for the cheesecakes. It's a simple step that adds an authentic Oreo crunch to every bite!
Pro Tip: Use a gentle twist to separate the Oreos without breaking them.
Step 2: Crush Additional Oreos
Take the remaining Oreos—yes, both the biscuits and the cream—and give them a whirl in your food processor until they're finely crushed. This mix will be used to create a deliciously crunchy bottom layer for your cheesecakes. It's crucial to pulse to a fine texture to ensure an even base that will hold up our creamy filling.
Pro Tip: For an even crush, pulse in short bursts rather than running the processor continuously.
Step 3: Preheat Oven and Prepare Muffin Tin
While preheating your oven to 150°C (302°F), line your muffin tin with paper cups. Spoon a heaped teaspoon of your crushed Oreo mixture into each cup, gently pressing down with a mini roller pin to create a firm base. This step sets the stage for our cheesecakes, creating a solid foundation for the creamy filling to come.
Pro Tip: Ensure the crumbs are evenly distributed for a consistent base in each cup.
Step 4: Mix the Filling
In a blissful combination, beat together the cream cheese and sugar until smooth, then incorporate the whipping cream, vanilla extract, and egg yolks. This mix should be whisked at a low speed to maintain the cheesecake's dense texture, ensuring a decadently smooth and creamy filling.
Pro Tip: Mixing at a low speed prevents too much air from being incorporated, keeping the filling smooth.
Step 5: Fold in Egg Whites
For that light yet creamy texture, whisk your egg whites with cream of tartar until soft peaks form, then gradually add sugar until stiff. Carefully fold these into your cream cheese mixture with a rubber spatula. This technique introduces air, making the cheesecakes slightly fluffy yet rich.
Pro Tip: Folding gently ensures the mixture stays light and airy.
Step 6: Assemble and Bake
Spoon the luscious cream cheese mixture into your prepared cups, topping each with an Oreo half. The visual of the Oreos peeking out from atop encapsulates the essence of this dessert—simple, elegant, and irresistibly Oreo. Bake in a water bath for 20 minutes, ensuring each mini cheesecake cooks evenly to perfection.
Pro Tip: A water bath helps prevent cracks by cooking the cheesecakes gently.
Step 7: Chill and Serve
Patience is key—let your mini cheesecakes cool in the oven with the door slightly open to avoid sudden temperature changes that can cause cracks. Then, chill them in the refrigerator for at least 3 hours. This not only solidifies them but enhances their flavor, making them the ideal chilled treat.
Pro Tip: Chilling overnight enhances the flavors even more.
