Mini Oreo Cheesecake Recipe

Oreos are perhaps the best biscuits in the world. They are my favourite and no doubt most of the worlds too. At the moment there are lots of videos containing Oreos and how amazing they are on Facebook (if you haven’t seen any, look up Buzzfeed and all of their pages and you will see what I mean). They are not only deliciously tasty, but they are also very versatile and can be used in a lot of different cooking. So when my mother asked me to make something for a lunch party she was having, I knew I had to try my hand at some Mini Oreo Cheesecakes, because who doesn’t like Oreos and cheesecake, so why not combine the two of them, right? I have smashed a few different recipes together and have made my own which is simple, easy and makes the tastiest cheesecakes ever. Normally they would have Oreos as the base for the cheesecake, but I knew that that would make it sweet-er, so instead I chose to use Chocolate Ripple Biscuits as the base, allowing a different taste, but also the chance to eat more!

Mini Oreo Cheesecake!

Ingredients you will need:

  • Oreos – about 25 biscuits (but it really depends on how much you like the taste of Oreos and how strongly you want to taste them in the cheesecake, the more Oreos the more Oreo it will taste)
  • 500 g Cream Cheese (at room temperature)
  • 1 tablespoon Vanilla Extract
  • 80 ml Thickened Cream
  • ¾ cups sugar
  • 100 ml unsalted butter (melted)
  • 1 packet Chocolate Ripple’s (or any other plain chocolate biscuits)

Tools you will need:

  • Cupcake tray (12-16 cupcakes)
  • Cupcake Patties
  • Electric hand beater
  • Bowl x 3
  • Rolling pin
  • Scooper
  • Measuring tools
  • Microwave proof bowl

Method to make Mini Oreo Cheesecakes:

  • Layout cupcake patties in cupcake tray and set aside
  • Melt the unsalted butter in the microwave and set aside
  • Using a rolling pin and a bowl (or in a glad wrap bag), break the Chocolate Ripple Biscuits into a sandy rough texture
  • Combine the Chocolate Ripple Biscuits that have been crushed and sugar into a bowl and bring together
  • Add the melted butter to the sugar and Chocolate Ripple Biscuit sand and combine well (It’s not going to seem wet enough, so to check, clump a little bit in your hands to make sure it sticks, if it doesn’t, add a little bit more melted butter and try again)(It will be fine though with these measurements)
  • Then gently and equally divide the mixture into the cupcake patties and press it down to make a base, but be sure you don’t tear the patties and you should have what looks like a normal cheesecake base but in miniature form
  • Place in the fridge whilst you make the rest of the cheesecake filling
  • Put your softened cream cheese in a bowl and run the electric hand mixer or free standing mixer through it
  • Add the thickened cream, and vanilla extract into the bowl of cream cheese and combine it together
  • Add in about 15 Oreo biscuits with the cream still in them into the cream cheese bowl and continue to combine until you have a combined mixture
  • Take your cupcake patties out of the fridge and scoop equal amounts of mixture into the patties with bases until you have finished all the mixture (it shouldn’t fill a whole pattie, depending on which type you are using)
  • For added effect and yumminess take the remaining Oreos and scoop out the cream (eat the cream or throw it away) and place in a bowl and using a rolling pin crush and smash the biscuits until you get different sizes and textures and then crumble on top of the mini cheesecakes
  • Keep in the fridge for hours or until you are ready to eat them
  • Enjoy!
View from the top – with added Oreo crumble

Note: this recipe works best with room temperature cream cheese as you don’t have to work for a long period of time bringing the rest of the ingredients into it. I used small, long topped patties and the mixtures in total came up about ¾ of the away with only a small gap up the top. You can add as much Oreos into the cream cheese mixture as you like, I like adding a small amount on the top for added crunch and because whoever is going to eat it will know what they are going to be eating.

You can store these if you have any leftover in your fridge for about 4-5 days in a container or glad-wrapped. I ended up making 12 normal cupcake patties Mini Oreo Cheesecakes and 2 larger ramekin cheesecakes as I didn’t have enough cupcake patties. You can use which ever bowl, ramekin or cupcake patties you like for this recipe really.

These Mini Oreo Cheesecakes are especially sweet but not overly sweet. The Chocolate Ripple base down the bottom cuts through the sweetness as they aren’t as sweet as the rest of the ingredients. These mini treats are cool for birthdays or girl’s night in or even when you have guests over.

One is definitely not enough!

Have a go at these tiny treats and let me know how you go.

Stick around…


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