Mini Oreo Cheesecakes

Prep time: 30 minutes

Bake time: 20 minutes

Resting time: Overnight 

Ingredients: Makes 13 mini Oreo Cheesecakes 

For the Base:

* 13 Whole Oreos

For the Cheesecake:

* 12 Oreos crushed 

* 12oz Cream Cheese at room temperature 

* 1/2cup Granulated Sugar

* 1tbsp Cornstarch

* 1/8tsp Salt

* 1/2cup Sour Cream at room temperature 

* 1 + 1/2tsp Vanilla Extract 

* 2 Eggs at room temperature 

For the Chocolate Ganache:

* 1cup Semi sweet Chocolate Chips

* 1/2cup Whipping Cream 

For the Topping:

* 3/4cup Heavy Whipping Cream 

* 4tbsp Confectioners Sugar 

* 1/2tsp Vanilla Extract 

* 2-3 Oreos crushed into fine powder

* 6-7 Oreos cut into halves 

Directions/Method:

1. Pre-heat oven to 325 degrees. Line 13 muffin cups with liners. Place a whole Oreo at the bottom of each liner. 

2. Combine the cream cheese, cornstarch and sugar in the bowl of stand mixer or use a handheld mixer. Beat the ingredients together until combined and creamy (2 minutes on medium speed). 

3. Ensure to scrape the sides and bottom of the bowl, add the sour cream and vanilla and continue beating, just enough to combine. Add the salt and beat for 30 seconds more. 

4. Add the eggs one at a time, beating in between each addition. Beat just enough to combine (do not overbeat). Scarpe down the sides and bottom of the bowl to ensure everything is combined. 

5. Using a rubber spatula, combine the crushed Oreos into the mixture. Folding it in just enough to combine. Tap the bowl on the counter a few times to ensure any air bubbles escape. 

6. Transfer the mixture to the prepared liners, using an ice cream scoop. You can fill the liners almost to the top. Bake at 325 degrees for 20-22 minutes. 

7. Remove from the oven and leave to cool completely on a wire rack. Once cool, place in the refrigerator to chill, preferably overnight, if not for a minimum of 4 hours. 

8. Once cheesecakes have chilled in refrigerator, make the chocolate ganache. To make the ganache, place the semi sweet chips in a heat proof bowl. Heat the whipping cream in a pan, bringing it to a simmer. Pour the cream over the chocolate chips, close it with a plate or lid, and leave for 2-3 minutes. Remove lid and using a hand whisk, whisk the cream and chocolate together until smooth and creamy. 

9. Take the cheesecakes out of the refrigerator and using a spoon, pour some of the ganache over the top of each cake. Place back in the refrigerator to chill for another 1-2 hours. 

10. To make the whipped topping, using a hand held electric beater or a stand mixer with whisk attachment, combine the whipping cream and confectioners sugar and whip on medium speed. Increase to high after 3 minutes. Once medium peaks start to form, add in the vanilla and continue whisking on high, until stiff peaks form. Place the bowl in the refrigerator until you are ready to transfer the whipped cream to a piping bag and pipe onto the cheesecakes. 

11. When ready, remove the liners off each cheesecake, place them on a plate, and pipe the whipped cream on to each one. I used a Wilton 2D nozzle. You will see that the chocolate ganache has set. Sprinkle the crushed Oreo crumbs over the whipped topping, and place the halved Oreos on top of each cheese cake.  

Enjoy!!!

  

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