Description
Creamy Oreo Overload Mini Cheesecakes promise chocolate-packed indulgence for dessert enthusiasts. Rich cream cheese nestles between crunchy Oreo crusts, delivering irresistible layers of sweet satisfaction you’ll crave again and again.
Ingredients
Scale
Crust Ingredients:
- 1.5 cups crushed Oreo cookies (about 15 Oreos)
- 3 tablespoons melted butter
Filling Ingredients:
- 16 ounces (2 blocks) cream cheese, softened
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup heavy whipping cream
- 6 whole Oreos (for stuffing)
Topping Ingredients:
- 1 cup crushed Oreos
- 0.5 cup chocolate sauce (for drizzling)
- Whole Oreos for garnish
Instructions
- Crush Oreo cookies into fine crumbs and blend thoroughly with melted butter to create a cohesive crust mixture. Press the mixture firmly into mini cheesecake molds, ensuring an even, compact base. Refrigerate for 15 minutes to set.
- Using an electric mixer, whip cream cheese until velvety smooth. Gradually incorporate powdered sugar and vanilla extract, blending until creamy and free of lumps. In a separate bowl, whip heavy cream until it forms sturdy, stiff peaks.
- Delicately fold whipped cream into the cream cheese mixture, creating a light, airy filling. Gently spoon a thin layer of this filling over the chilled Oreo crust.
- Position a whole Oreo cookie precisely in the center of each mini cheesecake as a delightful surprise layer. Carefully cover the cookie with remaining cheesecake filling, smoothing the surface to create a seamless appearance.
- Carefully transfer the mini cheesecakes to the refrigerator. Chill for 4-6 hours or preferably overnight to allow flavors to meld and texture to set perfectly.
- Before serving, generously sprinkle crushed Oreo cookies over the top. Elegantly drizzle rich chocolate sauce in a decorative pattern. Crown each mini cheesecake with a whole Oreo cookie for a dramatic presentation.
Notes
- Press the Oreo crumb mixture firmly and evenly into the mini cheesecake molds to create a solid, compact base that won’t crumble when serving.
- Allow cream cheese to soften at room temperature for 30-60 minutes before mixing to ensure a smooth, lump-free filling without overbeating.
- Fold whipped cream gently into the cheesecake mixture using a spatula in circular motions to maintain the airy texture and prevent deflating.
- These mini cheesecakes can be frozen for up to 2 weeks. Wrap individually in plastic wrap and store in an airtight container for quick dessert access.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg