Mini Oreo Cheesecakes

I love oreo and I love cheesecake. That wasn’t always the case and when I was a kid I was very suspicious of a cake that could be make out of cheese, but it was oreo cheesecake the made me change my mind and now I LOVE cheesecake. I thought it would be great to try out a recipe that made tiny individual ones.

These little layered cakes taste absolutely amazing and are such a lovely little treat to bring out at the end of dinner.

Hope you enjoy them as much as we have!

Mini Oreo Cheesecakes

This recipe make 18 cakes at 257 calories each.

img_2418

Ingredients:

Crust

  • 18 oreos (crushed up)
  • 1/4 cup butter (melted)

Cheesecake

  • 450g cream cheese (soft cheese)
  • 3/4 cup castor sugar
  • 1/4 cup sour cream
  • 3 egg whites
  • 1 Tbs flour
  • 1 tsp vanilla

Mousse Topping

  • 3 egg yolks
  • 6 Tbs icing sugar
  • 1 2/3 cup double cream (whipping cream)
  • 140g dark chocolate (chopped up)
  • 4 oreos (crushed up)

Preparation:

  1. Preheat the oven to 170 C and line a baking tray with 18 cupcake liners.
  2. For the crust, crush up oreos (you can do this in a ziplock bag with a rolling pin) and mix well with the melted butter.
  3. Press about 1 Tbs of the mixture into the bottom of each cupcake liner and baking the oven for 5 minutes.       img_2400
  4. While the bottom layer cools, start the cheese cake.
  5. Beat the cream cheese on medium until smooth.
  6. Add sugar and sour cream and mix on medium until combined.
  7. One at a time, add the egg white allowing them to mix on low after each addition, but be careful not to over mix.
  8. Mix in the vanilla and flour just until combined.               img_2401
  9. Spoon the mixture into the cupcake liners (about 1 heaped Tbs each).
  10. Bake for 20-25 minutes.                img_2410
  11. Allow the cheesecake to cool at room temperture and then chill in fridge while making the mousse.
  12. For the mousse, combine the egg yolks, sugar and 1/3 cup double cream in a medium sized saucepan.
  13. Place the pan over low heat and whisk the ingredients constantly while they warm. You want the mixture to double in size and take on a foamy texture.
    • Careful here, if you stop mixing you might get scrambled eggs.
  14. Remove the mixture from the heat and add the chopped chocolate, mixing until all chocolate is melted and you have a smooth texture.        img_2409
  15. Allow the chocolate mixture to cool to room temperture, mixing occasionally.
  16. When the chocolate is cooled, whip the rest of cream into soft peaks.
  17. Take 1/4 of the cream and whisk it into the chocolate mixture.
  18. Fold in the rest of the cream.
  19. Stir in the four crushed oreos.                     img_2411
  20. Place the mousse in a piping bag and pipe into swirls on the top of each cake. img_2419
  21. Store the cheesecakes in the fridge until ready to enjoy!

Hope you like these as much as I do! It has been hard not to engulf them all!

 

Also if you find that you have a lot of mousse left over at the end, I recommend piping it into little bowls and having it as its own yummy mousse dessert.

Here is an easy to print version:

Mini Oreo Cheesecakes

Ingredients:

Crust

  • 18 oreos (crushed up)
  • 1/4 cup butter (melted)

Cheesecake

  • 450g cream cheese (soft cheese)
  • 3/4 cup castor sugar
  • 1/4 cup sour cream
  • 3 egg whites
  • 1 Tbs flour
  • 1 tsp vanilla

Mousse Topping

  • 3 egg yolks
  • 6 Tbs icing sugar
  • 1 2/3 cup double cream (whipping cream)
  • 140g dark chocolate (chopped up)
  • 4 oreos (crushed up)

Preparation:

  1. Preheat the oven to 170 C and line a baking tray with 18 cupcake liners.
  2. For the crust, crush up oreos (you can do this in a ziplock bag with a rolling pin) and mix well with the melted butter.
  3. Press about 1 Tbs of the mixture into the bottom of each cupcake liner and baking the oven for 5 minutes.
  4. While the bottom layer cools, start the cheese cake.
  5. Beat the cream cheese on medium until smooth.
  6. Add sugar and sour cream and mix on medium until combined.
  7. One at a time, add the egg white allowing them to mix on low after each addition, but be careful not to over mix.
  8. Mix in the vanilla and flour just until combined.
  9. Spoon the mixture into the cupcake liners (about 1 heaped Tbs each).
  10. Bake for 20-25 minutes.
  11. Allow the cheesecake to cool at room temperture and then chill in fridge while making the mousse.
  12. For the mousse, combine the egg yolks, sugar and 1/3 cup double cream in a medium sized saucepan.
  13. Place the pan over low heat and whisk the ingredients constantly while they warm. You want the mixture to double in size and take on a foamy texture.
    • Careful here, if you stop mixing you might get scrambled eggs.
  14. Remove the mixture from the heat and add the chopped chocolate, mixing until all chocolate is melted and you have a smooth texture.
  15. Allow the chocolate mixture to cool to room temperture, mixing occasionally.
  16. When the chocolate is cooled, whip the rest of cream into soft peaks.
  17. Take 1/4 of the cream and whisk it into the chocolate mixture.
  18. Fold in the rest of the cream.
  19. Stir in the four crushed oreos.
  20. Place the mousse in a piping bag and pipe into swirls on the top of each cheese cake.
  21. Store the cheesecakes in the fridge until ready to enjoy!
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