These mini sized Oreo cheesecakes are combination of creamy cheesecake filling with Oreo chunks, trapped between an Oreo cookie at the bottom and generous layer of silky chocolate ganache on top.
INGREDIENTS:
. 20 Oreo cookies ( 12 left whole for the bottom of . cupcakes and 8 chopped for the filling)
. ¾ cup powdered sugar
. 1 lbs cream cheese
. 2 egg whites
. pinch of salt
. ¼ cup heavy cream
. ¼ cup chocolate chips
Instructions:
1. Preheat oven to 300 F. Line standard muffin tins with paper liners and place 1 whole Oreo cookie in the bottom of each cup.
2. Beat together cream cheese and powdered sugar until it’s smooth.
3. Add eggs whites one at a time and mix until combined but use medium speed and do not over mix it.
4. Add pinch of salt and mix.
5. Fold in coarsely chopped Oreo cookies
6. Fill each cup over the Oreo cookie , almost to the top
7. Bake for about 25 minutes (untill the centers apear set and the toothpick inserted in the center
comes out clean).
8. To make chocolate ganache, melt the chocolate and stir in the heavy cream until combine evenly.
9. With a spoon spread the ganache over the cooled cupcakes and let them cool completely at room temperature before store them in the fridge.
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