Featured Recipe
Mini Oreo Cheesecakes Twist
By Kate
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Small no-bake Oreo cheesecake bites with a thicker crust base and cream cheese mixed with mascarpone for creaminess. Chopped pecans added for crunch, sour cream swapped for Greek yogurt to add tang and tighten texture. Egg replaced with cornstarch slurry for safety and easier prep. Whipped topping flavored with a hint of espresso powder to cut richness. Baked at 330°F for 25 minutes until edges strong but center slightly jiggly. Cooling followed by overnight chill for best set and clean slicing.
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Prep:
25 min
Cook:
25 min
Total:
Serves:
18 servings
cheesecake
Oreo
no-bake
dessert
sweet
Introduction
Oreo plus cheesecake is a classic pairing but never really just basic done well enough. Swap some ingredients for better texture and to quiet over-sweetness; add a crunch element to entertain the palate. No raw eggs involved—ease of prep with cornstarch substitute, safer for warm kitchens and impatient tasters. The batter feels thicker, richer with mascarpone blending in, more silk on tongue. Greek yogurt sharpens the flavor and tightens structure better than plain sour cream. Take your time cooling and chilling. Rack your mind on texture, moisture, and cracking; watching those small details makes or breaks. Whip the cream just right, powder sugar measurements are flexible but keep the espresso subtle or skip if sensitive to bitterness. The sturdy Mini Oreo base inside paper liners keeps cheesecake bites tidy. This approach works well for parties or grab-and-go snacks—make a day ahead for stress-free serving.
Ingredients
About the ingredients
Cream cheese is the backbone but peaks when mixed with mascarpone—adds creaminess and less firmness so no chalky mouthfeel. Greek yogurt brings acidity, substitute plain sour cream if unavailable but cut back a little on liquids elsewhere to avoid slurry. Cornstarch slurry replaces raw eggs; a trick I use often for safer custard-like fillings with firm hold. Chopped pecans are optional but add nice texture contrast. Replace pecans with walnuts or skip nuts for simpler version. Oreo cookies: separate some whole for the crust base, remaining chopped for inside batter. For whipped cream: chill tools and cream before whipping; espresso powder is optional but helps cut richness. Powdered sugar can swap with confectioners sugar, adjust sweetness to taste. Lining the muffin tin with good quality liners or even silicone cups recommended for clean removal.
Method
Technique Tips
Oven temps vary; start checking at 20 minutes, watch edges for firm set and top dryness but still soft jiggle center. Overbaking causes cracks and grainy texture. Cool at room temp so steam escapes gently; too hot environment causes sweating condensation. The overnight chill breaks down residual moisture and firms texture, making cutting and handling neat. Whipping cream to soft peaks prior to sugar prevents grainy closed lumps and stabilizes final stiff peaks. If whip overwhips and breaks, add a spoonful fresh cream to rescue. Scoop batter with medium scoop, fill close to rim but don’t overfill to prevent bubbles or spillovers. Folding chopped Oreos and nuts in final step minimizes seizing batter or deflating air bubbles critical for creamy texture.
Chef's Notes
- 💡 Chill tools before whipping. Keep the heavy cream cold. Helps maintain stability. Whip until you see soft peaks, then add sugar gradually. Avoid grainy texture.
- 💡 Watch the baking time. Oven varies. Check at 20 minutes for edges. Jiggle center is fine. Overbaking leads to cracks. Steady hands when cooling.
- 💡 Substitutions matter. No mascarpone? Use extra cream cheese. Greek yogurt works where sour cream can't. Cornstarch is safer than raw eggs.
- 💡 Use quality liners or silicone molds for easy removal. Good investment. Prevents sticking. No mess when serving. Court the crowd with visual appeal.
- 💡 Mixing is crucial. Fold in crushed Oreos and nuts gently. Too much beat can deflate batter. Preserve air for that creamy texture on the tongue.
