Mini Oreo Cheesecakes
I made these small and delicious mini cakes with Oreo biscuits and cheese in silicone molds. There are enough ingredients in this mixture for 8-10 mini cakes depending on the size of the molds. If you do not have such silicone molds, you can arrange this fine dessert in beautiful glasses and enrich everything with fresh fruit if you wish.
Preparation steps
- For the base, grind the biscuits in a multipractice and melt the chocolate. In a mixing bowl, mix the biscuit crumbs and melted chocolate, lumps will form, but that’s how it should be. Pour one tablespoon of chocolate crumbs into the silicone molds, then press the base into the bottom of the mold with the round side of the spoon. Set aside to compress the substrate.
- Put the cream cheese in a mixing bowl and mix it well with a mixer. Melt and cool the chocolate, then add it to the cheese and mix everything again, finally add the cream and mix everything until it becomes frothy. Chop the Oreo biscuits, then add them to the above mixture and mix well, exclusively with a spatula.
- Spoon the molds with the substrate and press lightly to prevent air cushions from forming. Flatten the filled molds well, then store everything in the freezer for 2-3 hours or overnight if it's easier for you. Meanwhile, on a steamer or in the microwave, melt the chocolate and 100 ml of cream, melted and mixed well, set aside to cool.
- Squeeze the cooled cakes out of the mold and transfer them to a tray or plate, then cover the entire upper surface with melted chocolate. Since the cakes are iced, the chocolate will be squeezed immediately. Beat the other part of the cream into a icing, then with the help of a pastry bag, apply one rosette to each cake and finally press one biscuit into each rosette.
