The Oreo single-portion cheesecake is a modern American dessert made as handy individual servings. I created this recipe for today, March 6, which is celebrated as “Oreo Day”. It is a cocoa cookie filled with vanilla cream, with a characteristic dark, almost black color, first created in a New York bakery in 1912.
- Difficulty: Easy
- Cost: Budget
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Cooking time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 1 cup heavy whipping cream
- 9 oz soft cream cheese (like Philadelphia)
- 14 cookies Oreo® cookies (+ 4 cookies)
- 5.5 tbsp butter
- 1 tbsp powdered sugar
- 1 tbsp cornstarch
Tools
- Kitchen scale
- Small saucepan
- Bowl
- Electric mixer
- Spatula
- Food processor
- Tablespoon
- Teaspoon
- Refrigerator
- Stove
- 4 Glasses
Steps
To prepare the Oreo single-portion cheesecake…
Melt the butter in a small saucepan. Meanwhile, place 14 Oreo cookies in the food processor and pulse until finely ground.
Transfer the ground cookies to a bowl, add the melted butter, mix with a spoon and spoon some of the cookie mixture into the glasses, forming a layer about 3/8 inch high. Keep the remaining cookie mixture aside; you’ll use it for the final decoration.
Place the glasses with the cookie base in the refrigerator for a few minutes.
Pour the heavy whipping cream into another bowl, add 1 tbsp powdered sugar and start whipping it with an electric mixer.
When the cream begins to thicken, add the soft cream cheese and 1 tbsp cornstarch. Beat the mixture for a few more minutes until smooth.
Spoon a few tablespoons of the cream into the glasses and form a layer about 3/4 inch high. In each glass, crumble one Oreo cookie and cover it with the remaining cream, creating the final layer. Level it well with a spoon.
Finally, garnish each glass with the reserved cookie-and-butter mixture from the base. Refrigerate the Oreo cheesecakes for at least 30 minutes before serving.
