Mini Oreo Cheesecake with Chocolate Mousse – mini cheesecake with a thick Oreo cookie crust, topped with a light and creamy chocolate mousse. You won’t believe how delicious these rich chocolate desserts are. Homemade Oreo cheesecakes are your wildest and sweetest dreams come true.
Ingredients
For Oreo bark:
18 whole Oreos crushed into fine crumbs
1/4 cup unsalted butter – melted
For the filling of the cheese cake:
16 ounces of cream cheese, softened at room temperature
3/4 cup of granulated sugar
1/4 cup sour cream
1 tablespoon of flour
3 egg whites
1 teaspoon vanilla extract
For the chocolate mousse:
3 egg yolks
6 tablespoons of powdered sugar
1 2/3 cups heavy whipped cream
5 ounces of semi-sweet baking chocolate, finely chopped.
4-5 crushed Oreos
2-3 tablespoons of milk (or more if needed)
16-18 mini Oreo cookies to decorate
Instructions
To make the crust:
Preheat oven to 350 degrees F, line muffin trays with 18 liners, set aside.
Stir in melted butter and finely ground Oreo. Press a heaping tablespoon of the mixture into the bottom of each pan. Should have enough for 16-18 cups. Bake for 5 minutes and allow to cool slightly.
Fill with cheesecake:
In a large bowl beat the cream cheese at medium speed until completely smooth. Add sugar and sour cream and beat on medium speed until combined. Add egg whites, one at a time, beating on low speed after each addition. DO NOT OVER-MIX!
Add the vanilla extract and the flour. Put the mass of the cheesecake in the crust so that the cups are almost full. Bake for 20-25 minutes. Remove from oven and let cool to room temperature, then transfer to refrigerator to cool completely.
To make the chocolate mousse:
In a medium saucepan, stir together egg yolks, powdered sugar and 1/3 cup whipped cream, simmer until it begins to thicken and almost doubles in size, BEATING CONSTANTLY (you don’t want to make scrambled eggs).
Remove from heat and add chopped chocolate until completely melted. Let it cool down to room temperature, stirring from time to time.
Separately, whisk the remaining 1 1/3 cups of heavy whipped cream until stiff peaks form. Beat a quarter of the mixed cream into the chocolate cream to lighten it. Add the rest of the cream gently but carefully.
Add the crushed Oreos.
If the mousse is too thick to be mounted, add the milk (add 1 tablespoon at the time until it reaches the desired consistency).
Garnish with mini Oreos before serving.
Keep them in the refrigerator and put them at room temperature before serving.