Mini Oreo Cheesecakes with Mascarpone Whipped Cream
These Mini Cheesecakes with Oreo Crust are the ultimate bite-sized dessert — a crunchy chocolate cookie base, a silky lemon-vanilla cheesecake center, and a cloud of stable mascarpone whipped cream crowned with fresh berries. Baked in a mini muffin pan, this easy recipe yields 24 perfectly portioned cheesecakes that are crowd-pleasing, make-ahead friendly, and just sweet enough. Perfect for parties, holidays, baby showers, or whenever you need a stunning little dessert that tastes as gorgeous as it looks.
- Category: Dessert
- Method: Baking
Ingredients
Units
Scale
Oreo Cookie Crust
- 16 oreo cookies
- 1/4 cup unsalted butter, melted
- pinch of salt
Cheesecake
- 8 ounce block of full-fat cream cheese, room temperature
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (60 grams) sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- 1 large egg, room temperature
- 1 teaspoon all purpose flour
Mascarpone Whipped Cream Topping
- 4 ounces mascarpone cheese
- 1/8 cup of powdered sugar
- 1/2 teaspoon vanilla paste (or vanilla extract)
- 150 grams heavy cream, cold
More Topping Suggestions
- fresh strawberries, raspberries, blueberries, chocolate ganache
Instructions
- Preheat oven to 350°F. Line a 24 mini muffin pan with muffin liners. (If using a standard muffin pan, line with 9 liners.)
- Crust: Combine the crushed oreos with the melted butter and salt. Mix well until it forms a wet, sandy mixture. Divide evenly into each liner, about 2 teaspoon into each liner in the 24 muffin pan. (If using a standard sized muffin pan, spoon about 1 1/2 tablespoons into each of the 9 liners.) Press down firmly on the sandy mixture with your fingers or use the back of a flat measuring spoon. Bake for 4 minutes for the mini muffins. (Or 5 minutes for the standard muffin.)
- Filling: Combine the cream cheese and sugar into the mixing bowl of your stand mixer with the whisk attachment. Beat the cream cheese and sugar on medium high speed until smooth and creamy, about 1 minute. Add the sour cream, vanilla, lemon juice and beat on medium until fully combined, about 1 minute. Add the egg and flour and beat until just combined, about 30 seconds. Divide the batter between all the liners.
- Give the muffin a gentle tap on your counter to remove any air bubbles. Bake for 10 minutes, until the edges are set and the center is slightly jiggly. (Bake for 18 minutes if using a standard muffin pan.)
- Set the muffin pan to cool for 20 minutes at room temperature. Then remove the lined cheesecakes from the muffin pan and transfer them to a wire rack to continue to cool for another 20 minutes. Keep the liners on the cheesecake.
- After cooling, transfer the lined cheesecakes onto a container. Cover and refrigerate for at least 2 hours or up to 3 days.
- Whipped Topping: Combine the mascarpone and powdered sugar in the bowl of your stand mixer with the whisk attachment. Whisk on medium-high for 3 minutes until mixture if light and fluffy. Change the speed to low and slowly drizzle in the cold heavy cream. Once incorporated, increase the speed to medium and whisk for about 4 to 5 minutes, until the whipped fluffy.
- Pipe or dollop some whipped mascarpone mixture on to each cheesecake and top with fresh berries.