Go Back
Print
Recipe Image
Smaller
Normal
Larger
Simple Mini Oreo Cheesecake Dessert
No ratings yet
Print
Pin
Calories:
Author:
Matt Dobson
Ingredients
Base
250
g
oreo cookies
Cheesecake Layer
1 1/2
tsp
gelatine
2
tbsp
hot water
250
gm Oreo cookies
500
g
cream cheese at room temp
395
g
can NESTLÉ Sweetened Condensed Milk
1 1/2
tsp
vanilla bean paste
½
cup
double cream
125mL
Ganache Layer
1
cup
NESTLÉ Dark Melts
150g
1/4
cup
double cream
Topping
200
ml
whipping cream
1
TBS
icing sugar
1
tsp
vanilla bean paste
30
mini oreos
Instructions
Place serving glasses or mini wine testers on a tray. (This will make moving them in & out of the fridge easier.
Base
Place 250gm original oreo's in the TM. Crumb 5sec/speed 9. Repeat until crumb is formed.
Add an even layer of crumb to the bottom of each serving glass or wine taster plastic glass.
Cheesecake
Dissolve the gelatine in hot water and reserve for later.
Place the second packet of oreos in the TM.Crumb 5sec/speed 9. Reserve in a bowl for later.
Add the cream cheese condensed milk and vanilla to the TM. Mix 30 sec/speed7. Repeat if the cheesecake mixture isn't completely smooth.
Add the gelatine to the cheesecake mixture. Combine 10sec/speed6.
Gently mix the 1/2 cup of cream through the cheesecake with the reserved crumbed Oreo. 5 sec/ speed 3.
Place the mixture into a large piping bag and pipe the cheese cake filling into the serving glasses.
Refrigerate the cheesecakes.
Chocolate Ganache Layer
Place the chocolate and cream into a microwave safe container. Melt in 30 second bursts stirring in between.
Once the ganache is smooth, chillon the bench until the chocolate reaches room temperature.
Place the ganache in a piping bag.
Pipe a layer of chocolate over the cheesecake layer.
Return the cheesecakes to the fridge.
Topping
Pour cream, vanilla and icing sugar in a bowl.
Use a stick blender to whip the mixture.
Place the cream in a piping bag.
Pipe the cream onto the cheesecake and add an oreo to the top.
Place the dessert back in the fridge until serving time.