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Mini Oreo Basque Cheesecake Recipe

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4.1 from 13 reviews

This easy Mini Oreo Basque Cheesecake recipe offers a rich, creamy and burnt-topped delight with the added crunch of crushed Oreos. Perfectly portioned for two, this no-fuss cheesecake is baked at high heat to achieve the signature caramelized exterior and luscious, slightly jiggly center. It’s a quick dessert that combines the classic Basque cheesecake technique with the beloved flavors of Oreos for an indulgent treat.

Ingredients

Cheesecake Batter

  • 1 cup cream cheese, softened to room temperature
  • ⅓ cup granulated sugar
  • ½ cup heavy cream
  • 1 large egg, at room temperature
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Mix-ins

  • 1/3 cup crushed Oreos

Instructions

  1. Preheat the Oven: Preheat your oven to 450°F (232°C) to ensure it reaches a high temperature for the Basque-style cheesecake’s distinctive burnt top.
  2. Mix Cream Cheese and Cream: In a mixing bowl, use a fork to blend the softened cream cheese and heavy cream together until the mixture is smooth and creamy, eliminating lumps.
  3. Add Dry Ingredients and Flavorings: Incorporate the sugar, cornstarch, vanilla extract, and salt into the mixture. Whisk vigorously until the batter becomes light and fluffy, which helps with the cheesecake’s texture.
  4. Add Egg: While continuing to whisk, add the egg and mix until the batter is fully combined and smooth.
  5. Fold in Oreos: Carefully fold the crushed Oreos into the batter to evenly distribute cookie pieces without overmixing which might deflate the batter.
  6. Prepare Baking Dishes: Line two mini Dutch ovens (approximately 3 inches wide by 2 inches high) with parchment paper, allowing the paper to extend over the edges to facilitate easy removal after baking.
  7. Bake: Divide the batter evenly between the prepared Dutch ovens and bake in the preheated oven at 450°F on convection setting for about 18 minutes. The cheesecakes should develop a deeply golden to almost dark brown top with centers that are set but still have a slight jiggle.

Notes

  • Using room temperature ingredients helps achieve a smooth batter without lumps.
  • Do not overbake; the center should retain a slight jiggle to ensure creamy texture.
  • The high oven temperature is key to the signature burnt exterior typical of Basque cheesecakes.
  • Parchment paper should overhang the baking dishes for easy removal of the mini cheesecakes.
  • Convection baking helps achieve even browning; if unavailable, monitor closely to prevent overbrowning.
  • This recipe yields two individual mini cheesecakes, perfect for portion control or a small dessert treat.

Find it online: https://marthatasty.com/mini-oreo-basque-cheesecake-recipe/