mini cookies & cream cheesecakes

I love a baked cheesecake and adding cookies and cream flavour is just a natural progression of dessert. I tried making these a few different ways in my thermomix but the trick is to to have large biscuit crumbs. The easiest way to crush the cookies is in a zip lock bag with a rolling pin as adding them to a food processor even for a few pulses seems to create a fine powder of some biscuits and leave the others whole.

You can skip making the bases if you prefer to add a whole cookie to the bottom of the tin, just be prepared for the cheesecake mixture to surround the cookie. While it taste’s delicious they don’t look as good when serving. You can also avoid any base by pouring the cheesecake mixture into small greased ramekins and baking for 25minutes.

This recipe makes 24 mini cheesecakes.

ingredients

for cheesecake base

• 180g oreo cookies (I used gluten free creme chocolate biscuits from Woolworths)
• 50g butter

for the cheesecake filling

• 500g Philadelphia cream cheese
• 120g caster sugar
• 100g sour cream
• 2 eggs
• 2 teaspoons vanilla essence
• 120g oreo cookies

directions

for the cheesecake base

1. Preheat oven to 180ºC and grease 2x mini cheesecake tins with removable bases.
2. Add cookies and butter in a blender or food processor until the crumbs are combined. If using Thermomix add 10 seconds, speed 7.
3. Spoon 1 heaped teaspoon into each mini cheesecake hole. Use a small glass or wooden tart tamper to press the mixture firmly into the holes.
4. Bake for 5 minutes and remove to cool while working on the filling.

for the cheesecake filling

1. In a food processor mix together cream cheese and sugar until smooth. (Thermomix 10 seconds, speed 5) Scrape down sides.
2. Add sour cream, egg and vanilla to cheese mixture. (Thermomix 10 seconds, speed 5)
3. Place cookies into a zip lock bag and crush with rolling pin until all broken. You don’t need to make fine crumbs so keep some large pieces. Stir into cream cheese mixture until just combined.
4. Pour on top of the bases, filling to just below the top. Tap the trays to ensure each section has an equal portion of mixture.
5. Bake in a 180ºC oven for 25 minutes. Remove from oven and allow to cool on kitchen bench before allowing to set overnight in the fridge before trying to remove from tray.

If you love a mini cheese cake have a look at our mini lemon meringue cheesecakes.