Mini Cheesecakes


Mini Cheesecakes
Introduction: Cheesecake is a very popular desert and can be found on almost any restaurant menu. It consists of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar; and a bottm layer consists of a crust or base made from crushed cookies, crackers, pastry, or sponge cake. The combination of the cream cheese and Nutella in this recipe is a winner, try it out and I hope you will concur.
Prepared and Photographed by:
Recipe Source: Adapted from Recipe Tin Eats
Serves: 4
Prep time: 
Total time: 
Biscuit Base
  • 1 packet (4.8 oz / 137g) oreo cookies
  • 3 tbsp / 45g unsalted butter, melted
  • 8oz (250g) Philadelphia cream cheese, softened
  • ¾ cup + 2 tbsp. (240g) Nutella (or hazelnut spread)
  • ¼ cup (65ml) heavy cream
  • ½ cup (30g) icing sugar
  • ½ tsp vanilla extract
  • ⅓ cup (80g) Nutella
  • ¾ cup (185) ml heavy cream
  • 2 tbsp. (25g) sugar
  1. Line a standard 12 hole muffin tin with paper patties
  2. Place the Oreos in a food processor and grind to fine crumbs
  3. Mix Oreo crumbs with butter, divide between holes and press firmly to flatten.
  4. Beat cream cheese until smooth. Then beat in icing sugar, Nutella and vanilla extract. Add cream and beat for 2 to 3 minutes or until fluffy like frosting.
  5. Divide mixture between holes, smooth out top, put in the freezer for 30 minutes until firm
  1. Beat cream until starts to thicken, add sugar then beat until soft peaks form
  2. Transfer to piping bag and pipe cream on each mini cake
  3. Place Nutella in one corner of a small ziplock bag and microwave for 15 seconds on high
  4. Snip a a tiny hole in one corner of the ziplock bag and drizzle over cheesecakes. Serve cool. Enjoy!

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