Golden Oreo Salted Caramel Mini Cheesecakes
Try this Golden Oreo Salted Caramel Mini Cheesecakes recipe, or contribute your own.
Try this Golden Oreo Salted Caramel Mini Cheesecakes recipe, or contribute your own.
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- for the golden oreo cookie crust
- 18 whole golden oreos
- 1/4 cup melted unsalted butter
- for the cheesecake filling
- 16 oz full-fat cream cheese - should be softened to room
- 1/4 cup yogurt room temperature
- for topping
- 1 batch of homemade golden salted caramel
- extra golden oreos for topping (this is optional)
- Carbohydrate 0.28609 g
- Cholesterol 12.6191666666667 mg
- Fat 4.77054216666667 g
- Fiber 0 g
- Protein 0.210863833333333 g
- Saturated Fat 2.93592941666667 g
- Serving Size 1 1 -18 mini cheesecake (43g)
- Sodium 7.34136666666667 mg
- Sugar 0.28609 g
- Trans Fat 0.414587216666668 g
- Calories 45 calories
Step-by-step
- Preheat oven to 350F/175C degrees. Line two cupcake pans with 18 muffin cases.
- Pulse the whole Oreos in a food processor or blender until they resemble fine crumbs.
- Pour in the melted butter and pulse a few times until the crumbs start to bind together.
- Fill each muffin case with 1 tablespoon and press down gently until it covers the entire base of the muffin case. This should be enough for 15-18 muffin cases.
- Bake in the oven for 15 minutes and put aside once done.
- In a medium bowl, using a handheld beater, beat the cream cheese until smooth on medium speed, scraping down the sides as needed.
- Once the cream cheese is smooth, add in the yogurt and sugar and beat on medium speed until incorporated, about 1-2 minutes.
- One by one, add the eggs and beat on slow speed after each egg goes in. Scrape down the sides of the bowl as needed.
- Finally beat in the vanilla extract.
- Spoon the cheesecake batter into the crusts until nearly full.
- Bake each pan for 20-23 minutes. The centers will be slightly jiggly which is fine. The cheesecake centers might have also risen up and will deflate as they cool down.
- Remove the mini cheesecakes from the oven and allow to cool at room temperature for 1 hour.
- Store the cheesecakes in the fridge and cool for at least 2-3 hours.
- Before serving, top each mini cheesecake with salted caramel and crushed pieces of Golden Oreos.
- These cheesecakes can be stored in an airtight container up to 4-5 days in the fridge.
Why did my batter curdle before the eggs even went in?
Room temperature ingredients are mandatory for achieving a smooth emulsion in mini cheesecakes. Full-fat cream cheese at 16 oz requires at least two hours on the counter to soften completely. Cold blocks will resist the paddle and trap air pockets, leading to uneven baking. Yogurt replaces the traditional sour cream here at a 1:4 ratio relative to the cheese weight. Low-fat yogurt introduces excess moisture that breaks the dairy bond. Use whole milk yogurt or full-fat Greek style to maintain structural integrity. Scrape the bowl constantly during mixing to prevent unblended pockets of sugar.
Can I swap the crust cookies without ruining the base?
Golden Oreos contain different fat and sugar ratios than standard chocolate sandwich cookies. Substituting them alters how the 1/4 cup of melted butter binds the crumbs. Pulse the cookies until fine sand forms before introducing the fat. Press exactly one tablespoon of mixture into each of the 15 to 18 muffin cases firmly. Loose bases will disintegrate when removed from the paper liners. Blind bake this crust at 350 degrees Fahrenheit for precisely 15 minutes to set the starches.
How do I prevent the centers from cracking during cooling?
Overbeating incorporates air that causes the batter to rise drastically and collapse into craters. Add the two room-temperature eggs one at a time on low speed to limit aeration. The centers should retain a slight jiggle when pulled from the oven at the 23-minute mark. Allow the pans to rest at room temperature for one full hour before transferring them to the refrigerator. Chilling sets the gelatinous proteins fully over a mandatory two-to-three-hour window. Store finished cheesecakes in an airtight container for no longer than four to five days.
