Mini Baked Cheesecakes with Oreo Crust and Fresh Berries Recipe
These Mini Baked Cheesecakes feature a crunchy Oreo biscuit base topped with a creamy, tangy cream cheese filling. Perfectly portioned for individual servings, they are baked to a smooth and luscious finish, then garnished with melted chocolate and fresh berries for an elegant touch. A delightful dessert that’s both easy to make and wonderfully indulgent.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 190g Oreo biscuits (1 ½ packets)
- 65g butter, melted
Filling
- 250g cream cheese
- ⅔ cup sugar
- 1 tsp vanilla essence
- ¼ cup sour cream
- 2 eggs
- 1 Tbsp lemon juice
- 1 Tbsp plain flour
Toppings
- Melted chocolate (for drizzling)
- Fresh berries (for garnish)
Instructions
- Preheat the Oven: Set your oven to 140°C fan bake and prepare a 12-cup muffin tin by lining each cup with muffin cases to ensure easy removal of the cheesecakes after baking.
- Prepare the Base: Crush the Oreo biscuits finely using a food processor or a rolling pin. Transfer the crumbs to a bowl, add the melted butter, and mix until well combined. Distribute this mixture evenly among the muffin cases and press down firmly with the back of a spoon to form a compact base. Place the tin in the freezer to chill and set while you prepare the filling.
- Make the Filling: In a mixing bowl, whip the cream cheese, sugar, and vanilla essence using a mixer until the sugar is fully dissolved and the mixture is smooth. Add sour cream and blend again. Incorporate the eggs one at a time, mixing well after each addition. Finally, add lemon juice and plain flour, and mix until all ingredients are thoroughly combined.
- Assemble and Bake: Remove the chilled bases from the freezer, then spoon the cream cheese filling evenly over each base in the muffin tin. Bake your mini cheesecakes in the middle of the preheated oven for 25-30 minutes, or until the tops are set but still slightly wobbly in the center.
- Cool and Chill: Take the cheesecakes out of the oven and allow them to cool at room temperature for about 30 minutes. After cooling, transfer the tray to the refrigerator and chill for at least 1 hour until the cheesecakes are fully set.
- Add Toppings: Once chilled, drizzle melted chocolate over each mini cheesecake and garnish with fresh berries to add color, texture, and extra flavor.
Notes
- You can substitute Oreo biscuits with any chocolate sandwich cookies if preferred.
- Chilling the base before adding the filling helps prevent mixing and keeps the crust intact while baking.
- Ensure not to overbake; the cheesecake should still have a slight wobble when done to maintain a creamy texture.
- Use room temperature eggs to help the filling mix smoothly without clumping.
- For a dairy-free version, use dairy-free cream cheese and sour cream alternatives.
