Chip Mom’s Kitchen #40: Oreo Mini Cheesecakes

- Posted September 20th, 2017 by

Every once in a while the infernal notification machine that is Facebook throws something worth while at me gives me an idea that temporarily justifies its continued ruinous existence.

What’s this? A delectable delite that I wanted to remember from forever ago? Thanks, Zucc, you actually did something right for a change! Time to make some…

Oreo Mini Cheesecakes!

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

Less difficult than your average full cheesecakes, these mini versions cut some corners to delicious results.

Quest Items:
20 Oreos
3/4 C Powdered Sugar
2 8oz Packages of Cream Cheese
2 egg whites
pinch of salt
1/4 C Heavy Whipping Cream
1/4 C chocolate chips

Musical Accompaniment:

Illustrated Guide:

Delicious pile of goodies? Check.

Insert one Oreo in the bottom of each muffin cup. Eat three. Replace.

Crush 8 Oreos by the method of your choosing. I was going for speed, so I used my food processor.  Some prefer to smash it with a hammer (or rolling pin). Mix together cream cheese and powdered sugar.

Add egg whites one at a time and stir until just combined. Wheeeeeeeeeeeeeeeee!

Fold in Oreo chunks.

Evenly divide the cheesecake-y goodness, which will pretty much fill each cup. Pop into an oven preheated to 300*F/150*C for 25 minutes.

While waiting on the oven, heat the heavy cream on low and add the chocolate chips.  I only had baker’s chocolate so I ended up needing to add some extra powdered sugar to make it edible.

After cooling completely, top cheesecakes with chocolate ganache and let set.  Then eat them. All of them. The picture is blurry because I took a bite then HAD TO PUT IT DOWN TO TAKE THE PICTURE ZOMG I NEEDED TO EAT THE REST YOU ARE SO LUCKY THIS PICTURE EXISTS.


Enjoy! And don’t forget, Chip Mom luvs ya!

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