5-Ingredient Mini Oreo Cheesecakes

Ingredients

• 16 Oreo cookies (crushed for the base and filling, plus extra for garnish)
• 2 tbsp unsalted butter (melted)
• 1 cup double cream (whipped to stiff peaks; divided use)
• 8 oz cream cheese (softened)
• 0.25 cup icing sugar (also known as powdered sugar)

Steps

1. 1

   In a small bowl, combine the crushed Oreos and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.

2. 2

   In a separate large bowl, whisk the double cream until stiff peaks form. Set this aside to be used in the filling and for topping.

3. 3

   In another bowl, whisk the softened cream cheese and icing sugar together until the mixture is completely smooth and no lumps remain.

4. 4

   Gently fold two-thirds of the whipped cream into the cream cheese mixture until combined.

5. 5

   Add more crushed Oreos to the cheesecake mixture and fold them in gently to create the cookies-and-cream effect.

6. 6

   Line a cupcake tin with paper liners. Scoop the Oreo and butter base mixture into the cupcake cases and press down firmly with the back of a spoon to create a solid base.

7. 7

   Scoop the Oreo cheesecake filling onto the bases and smooth out the tops with a spoon or spatula.

8. 8

   Place the cheesecakes in the freezer for 15 minutes to set.

9. 9

   Once set, pipe the remaining whipped cream onto the top of each cheesecake and garnish with half an Oreo cookie.

Notes

For the best texture, ensure the cream cheese is at room temperature before whisking to avoid lumps. If you prefer a firmer cheesecake, you can chill them in the refrigerator for 2-4 hours instead of the quick freezer method.

Nutrition per serving

• dessert
• no-bake
• oreo
• cheesecake
• snack
• vegetarian
• easy