Mini Cookies and Cream Cheesecakes

Indulge in these delightful Mini Cookies and Cream Cheesecakes, a perfect blend of crunchy cookie base, creamy filling, and fluffy topping. They're a simple, elegant dessert that's sure to impress at any gathering or satisfy your sweet cravings at home.

Prep Time 55

Chill Time 6

Total Time 6 55

Servings Mini Cupcakes

Calories 401kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

Crumb Base

150 g (5 2/7 oz) chocolate cookie crumbs - Oreos
70 g (⅓ cups) butter unsalted

Filling

2 teaspoon (2 teaspoon) gelatine powder
2 tablespoon (2 tablespoon) water hot
250 g (1 cups) cream cheese
½ cup (½ cup) superfine sugar or caster sugar
300 ml (1 ¼ cups) heavy cream
2 teaspoon (2 teaspoon) vanilla extract
¼ cup (¼ cup) chocolate cookie crumbs - Oreos

Topping

200 ml (6/7 cups) heavy cream
1 tablespoon (1 tablespoon) powdered sugar

Garnish

3 (3) Oreos cut into 4 pieces each
1 tablespoon (1 tablespoon) chocolate cookie crumbs

INSTRUCTIONS

Crumb Base

Combine cookie crumbs and melted butter in a bowl. Mix well.
Evenly distribute the mixture into the holes of a silicone cupcake mould or a cupcake tray lined with baking cups. Press down to form the base. Refrigerate while preparing the filling.

Filling

Mix gelatine with boiling water until fully dissolved. Keep it in a warm water bath to prevent setting.
Blend cream cheese and sugar in a bowl until the sugar dissolves. Add vanilla and heavy cream, mixing until it starts to thicken.
Gradually add the warm gelatine mixture to the cream cheese while mixing, until fully incorporated and thick.
Gently fold in the cookie crumbs.
Pipe the filling into the moulds over the base.
Smooth the top with an angled spatula.
Freeze overnight.

Topping

Whip heavy cream and powdered sugar to stiff peaks.
Transfer to a piping bag with a 1M tip.
Pipe a small ruffle of whipped cream onto each cheesecake.
Garnish each with a piece of Oreo and a sprinkle of cookie crumbs.

To Serve

Refrigerate for two hours to thaw before serving.

NOTES

Uniform Bases: Use a measuring spoon or cup to ensure equal distribution of the base mixture for uniform cheesecake sizes.

Smooth Filling: Ensure your cream cheese is at room temperature for a smoother, lump-free filling.

Gelatine Consistency: Keep the gelatine mixture warm to avoid it setting prematurely, which can cause lumps in your filling.

Freezing Time: Allow enough time for the cheesecakes to set properly in the freezer, ideally overnight.

Thawing: Thaw in the refrigerator, not at room temperature, to maintain the texture and prevent melting.

Garnish Just Before Serving: Add the whipped cream and Oreo garnish just before serving to keep them fresh and visually appealing.

Piping Technique: Practice your piping technique on a plate first if you’re not confident. This helps ensure beautiful toppings on each cheesecake.

NUTRITION