Mini Oreo Cheesecakes are delicious and so easy to make. You only need a cupcake baking tin and many Oreo cookies. You’re going to love them! Creamy, cold and crunchy.
Ingredients:
- 400 g mascarpone cheese room temp
- 70 g regular granulated sugar
- 12 g vanilla sugar
- 2 eggs room temp
- 200 g Oreo crumbs
- 12 Oreo cookies
Mini Oreo cheesecakes are DELISH. I love cheesecakes, so much. I would have been eating them all day – if I could. I was thinking about mini versions of my favourite cheesecake, the Oreo cheesecake. Just a pure, creamy cheesecake mixture with chunks of Oreo cookies. So I tried the simplest version of making a cheesecake. No electric mixer, no special ingredients.
And it went great. So please, enjoy my recipe for mini Oreo cheesecakes. ❤️
HOW TO MAKE MINI OREO CHEESECAKES:
Preheat the oven to 170℃. Prepare a cupcakes baking tin
Prepare a bowl. Mix mascarpone cheese with an egg whisker or a fork until it’s creamy. Add sugars, eggs and mix again.
Add Oreo crumbs in the end. Give it a good stir.
Put an Oreo cookie on the bottom of every cupcake’s hole. Add cheesecake mixture on top and bake for 15-20 minutes. Take the baking tin out of the oven and let the cupcakes cool completely. Put them into the fridge for at least 5 hours before eating.
WOULD YOU LIKE TO TRY MORE DESSERTS?
If you decide to make Mini Oreo Cheesecakes, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods.
Mini Oreo Cheesecakes
Ingredients
- 400 g mascarpone cheese room temp
- 70 g regular granulated sugar
- 12 g vanilla sugar
- 2 eggs room temp
- 200 g Oreo crumbs
- 12 Oreo cookies
Instructions
- Preheat the oven to 170℃. Prepare a cupcakes baking tin
- Prepare a bowl. Mix mascarpone cheese with an egg whisker or a fork until it's creamy. Add sugars, eggs and mix again.
- Add Oreo crumbs in the end. Give it a good stir.
- Put an Oreo cookie on the bottom of every cupcakes hole. Add cheesecake mixture on top and bake for 15-20 minutes. Take the baking tin out of the oven and let the cupcakes cool completely. Put them into the fridge for at least 5 hours before eating.
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