Craving cheesecake but don't want the commitment of a full-sized one? These mini Oreo cheesecakes are the perfect solution! They’re incredibly easy to make, irresistibly delicious, and ideal for parties, potlucks, or a simple, satisfying dessert any night of the week. Get ready to dive into a world of creamy, chocolatey goodness with this easy recipe that’s sure to become a new favorite in your healthy meal rotation.
Ingredients:
For the Oreo Crust:
- 1 ½ cups Oreo cookies, finely crushed (about 12-15 Oreos)
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened to room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup heavy cream
- ¼ cup mini chocolate chips (optional)
Instructions:
Make the Oreo Crust:
- Crush the Oreos: Place the Oreos in a zip-top bag and crush them into fine crumbs using a rolling pin or food processor. Aim for a consistent texture without any large pieces.
- Combine with Butter: In a medium bowl, combine the crushed Oreos with the melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press into Molds: Press the Oreo mixture firmly into the bottom of mini muffin tins. Use the bottom of a measuring cup or spoon to create an even layer. You can also use a mini tart pan if desired.
Prepare the Cheesecake Filling:
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. An electric mixer is helpful here but you can also use a whisk for a good arm workout!
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Incorporate Heavy Cream: Gently fold in the heavy cream until just combined. Be careful not to overmix. If using, add the mini chocolate chips at this stage.
- Fill the Crusts: Spoon the cheesecake filling evenly into the prepared Oreo crusts, filling each about ¾ full.
Bake and Cool:
- Bake: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center. Overbaking can lead to cracks.
- Cool: Let the mini cheesecakes cool completely in the muffin tin before transferring them to a wire rack to cool completely. This prevents them from cracking.
- Chill: Refrigerate the mini cheesecakes for at least 2 hours, or preferably overnight, to allow them to fully set and the flavors to meld.
Tips for Mini Cheesecake Perfection:
- Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature for a smooth and creamy filling.
- Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecakes.
- Baking Time: Baking times may vary slightly depending on your oven. Start checking for doneness at 12 minutes.
- Cooling is Key: Allowing the cheesecakes to cool completely in the tin prevents them from cracking as they cool.
Variations:
- Different Cookie Crust: Experiment with other crushed cookies like graham crackers or chocolate sandwich cookies.
- Flavored Cheesecake: Add a tablespoon of lemon zest, orange zest, or cocoa powder to the filling for extra flavor.
- Topping it Off: Garnish with fresh berries, chocolate shavings, or a dollop of whipped cream.
Nutritional Information (per mini cheesecake, approximate):
- Calories: Approximately 150-200
- Fat: 10-15g
- Protein: 3-4g
- Carbohydrates: 15-20g
These delicious mini Oreo cheesecakes are the perfect quick dinner dessert, a delightful treat for a party, or a satisfying end to any day. Enjoy!