These perfectly portioned mini vanilla cheesecakes are super quick and easy to make! They have an Oreo crust, a surprise edible cookie dough center and are topped with creamy chocolate ganache.
Making mini cheesecakes using cupcake tins is one of my favorite spins on the classic dessert since the bake and cool time are much quicker! You’ll be able to whip up this dessert and eat it within the same day, whereas most larger cheesecakes are best enjoyed after chilling over night.
Tips for making this recipe:
- Line the cupcake tin with paper or silicone cupcake liners so that the cheesecake doesn’t stick to the pan.
- Make sure to firmly press the Oreo crust down so that it doesn’t crumble when you remove the cupcake liner.
- Do not over beat the cheesecake batter, especially after adding the eggs!
- Fill the cupcake tins to the top with cheesecake batter (without them overflowing).
Happy baking!
Cookie Dough-Stuffed Mini Cheesecakes
These perfectly portioned mini vanilla cheesecakes are super quick and easy to make! They have an Oreo crust, a surprise edible cookie dough center and are topped with creamy chocolate ganache.
Ingredients
For the Oreo Crust
- 16-18 Oreo Cookies finely crushed
- 4 tablespoons butter melted
For the Cookie Dough Filling
- 6 tablespoons unsalted butter softened
- ⅔ cup light brown sugar packed
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour cooked (see instructions)
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
For the Cheesecake Batter
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 eggs
For the Chocolate Ganache Topping
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
To make the Oreo crust
- Preheat oven to 350 degrees.
- Add paper liners to cupcake tins (this recipe makes 12-14 mini cheesecakes).
- Use a rolling pin or food processor to finely crush the Oreos.
- Place the crushed Oreos in a medium bowl and mix with melted butter.
- Place a heaping tablespoon of the crust mixture into each cupcake tin and use your fingers or the back of the measuring spoon to firmly press the mixture down (see photo above). Set aside.
To make the cookie dough filling
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
- Add in milk, vanilla extract and salt. Mix until combined. Scrape down the bowl once complete.
- Add flour to a microwave-safe bowl and heat on high in the microwave for 90 seconds, stopping every 15-20 seconds to stir the flour. Set aside to cool for 2-3 minutes.
- Let the flour cool, then add it to wet ingredients in 3-4 portions, mixing well after each addition.
- Use a large spoon to mix in the chocolate chips.
- Form 1-2 teaspoon-sized cookie dough balls and place them on top of the Oreo crust. Press them down slightly to flatten them (see photo above). Set aside.
To make the cheesecake batter
- In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
- Add sugar, vanilla extract, flour and salt. Beat on medium until smooth. Scrape down the bowl once complete.
- Add in eggs and beat on low until just combined. Do not over beat.
- Use a cookie dough scoop or a spoon to pour batter into each cupcake tin. Use a spoon to spread it evenly. Each cupcake tin should be filled to the top, without spilling over.
- Bake for 20-25 minutes, or until the center does not jiggle.
- Remove from oven and let cool to room temperature.
To make the chocolate ganache topping
- Use the microwave or stove to heat heavy cream until it is just about to boil.
- Gently stir in chocolate chips. Stir constantly until the mixture is smooth.
- Spoon the ganache over each mini cheesecake and spread evenly.
- Place the cheesecakes in the fridge to cool for at least 2-3 hours before enjoying.
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