• Liisa Lee

Oreo Cheesecake Minis with Ganache and Whipped Cream!

These lil babies are gluten-free and don't need a water bath. How easy is that?



This makes 6 mini cheesecakes in a single muffin tin.


A friend wrote to me, and asked for a cheesecake recipe. How could I resist! Thanks to Jim, and his love of cheesecake and chocolate.


To me, these are the perfect single serving dessert and a fun "ta-da" moment at any party. Do they need to look perfect? Heck no! It's the unfussy but decadent look I love so much.



Makes 6 mini cheesecakes



INGREDIENTS: Crust: 10 Gluten-Free Oreos crushed

1 1/2 tbsp melted butter

Cheesecake: 1 8 oz package cream cheese (room temp)

1/4 c sour cream

1 egg

1/4 c sugar

1 tsp vanilla

2 Gluten-Free Oreos crushed Ganache:

4 oz semisweet chocolate, chopped

4 oz heavy cream (half & half works too, but it won't set up as well)

Garnish: ganache, whipped cream, 3 GF Oreos halved, GF Oreo crumbs



DIRECTIONS:

  • preheat oven to 350

  • line muffin tin with cupcake liners (I prefer the parchment over the crinkle fold ones)

  • Crush the Oreos in a plastic bag with a rolling pin or in a blender (I used my Bullet)

  • combine oreos and melted butter in a bowl until well mixed

  • using a tablespoon, drop mixture into cupcake liners and divide evenly, pressing down to create your crust

  • in a new bowl, beat your cream cheese until it's fluffy (a couple minutes)

  • add sour cream, egg and vanilla and beat again after each addition

  • add the remaining two crushed Oreos and fold them in. (Just fold them in, David!)

  • using a 1/4 cup measure, distribute batter evenly between the 6 muffin cups

  • bake 20 minutes, or until tops are lightly golden

  • cool completely then refrigerate for a couple hours or overnight before adding ganache and garnishes



Ganache:

  • hope chocolate and place in a heat proof bowl

  • in a saucepan, bring cream to a slight simmer

  • remove from heat and pour cream into chocolate

  • whisk gently until completely combined (trust!) it will also get thicker as it cools

To Assemble:

  • let ganache cool to set up

  • remove cakes from fridge and allow to thaw a few minutes before removing from muffin pan

  • Choose your adventure!: Either leave cheesecakes in their muffin liners, or remove them before garnishing

  • with a tablespoon drizzle ganache over cakes to cover top (and drip down sides if you remove the liners for some flair)

  • let that set up a few minutes

  • add a swirl of whipped cream on top

  • top with half an Oreo and dust with Oreo crumbs (or more ganache if you're wild and crazy - do you.)

Serve and enjoy.


NOTES: This recipe can be doubled to make 12.

Don't worry if the cakes crack a bit when you remove them from the oven. As they cool, they'll sink a bit and come back together. Keep these covered in the fridge, and decorate just before serving. They'll keep a few days.

These will keep in the freezer for about a month (undecorated) in a freezer safe container. Thaw them overnight in the fridge, then on the counter, day of, for about 5-10 min.




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