Recipe: Mini Oreo Cheesecakes

Makes: 6

Round cookie cutter: 7cm diameter 2cm depth
Six small cheesecake tins (these are available on amazon)They are non-stick and are easy to use.
Medium sized baking tray
Food processor/blender
2 small saucepan
Mixing bowl (1 large 3 small)
Hand whisk

For the base:
2 packs of oreos (154g packs x2)
20g coconut oil
For the filling:
1 pack of silken tofu (340g)
150g soaked cashews (I place the cashews in water for 1 hour before use)
½ tbsp lemon juice
½ tbsp vanilla extract
125g coconut oil
150g sugar
75ml water
12.5 Agar agar
For the ganache:
100ml soya milk
250g dark chocolate
For the oreo buttercream:
420g Icing sugar
225g flora

1.) Place the small cheesecake tins on a tray.
2.) Begin by taking the oreos;  put 8 into one bowl to the side (ready to use later). The rest, scrape out the filling of each oreo into a small bowl. Place the cookie halves into a food processor and blitz until crumbs. Put the oreo crumbs into a small bowl.
3.) Heat the coconut oil in a pan, mix until melted. Add the coconut oil into the oreo crumbs and mix until combined.
4.) Spoon 2tbsp of the oreo mixture into each of the tins and push down with the back of the spoon. Place the tray in the fridge for the cheesecake bases to set.
5.) For the filling blitz the silken tofu, cashew nuts, coconut oil (125ml), lemon juice and vanilla extract in the blender/ food processor and blitz until smooth. Leave to the side and begin making the sugar syrup.
6.) Place the sugar, water and agar agar into a pan, bring the boil for two minutes gently whisking to fully incorporate the agar into the syrup.
7.) Once the syrup has been boiling for two minutes pour it into the food processor / blender with the tofu mixture and mix until fully combined. Make sure to work quickly with the cheesecake mixture so that the filling does split.
8.) Pour the cheesecake mixture into the tins until they are all level. Place in the fridge to set for 40 minutes or in the freezer for 10 minutes.
9.) In the meantime, begin to make your chocolate ganache. Place the chocolate and the soya milk into a small pan and whisk on medium heat until the chocolate has melted and the mixture looks glossy and at dropping consistency. Take the pan off the heat, place to the side and leave to cool.
10.) Take the cheesecakes out of the fridge / freezer once they are set.  Spoon the chocolate ganache on top, use as much or as little as you would like, I used 2tbps of ganache per cheesecake. Put the cheesecakes back into the fridge and leave to cool for a further 10-15 minutes.
11.) For the oreo buttercream, whisk the flora and icing sugar together until light and fluffy. Add 2 oreos into the buttercream and continue to whisk until they are completely broken into small crumbs. Fill a piping bag with the buttercream (a piping nozzle is optional).
12.) Take the oreo cheesecakes out of the fridge, push the base of the tin up (to release the cheesecakes). Then pipe the buttercream on top of the ganache and add oreo on top. Eat and enjoy!

Feel free to share your creations on your socials and tag us @erpinghamhouse and @erpinghamhousebtn.

More news

Subscribe to Erpingham House today

*We’d like to keep in touch with you about all our restaurants with exclusive news and advance booking opportunities. We will contact you about special events, new openings as well as the latest seasonal menus. We will keep your data secure, and of course would never sell or share data. You can change your mind at any time by clicking unsubscribe on any email you receive. View our Privacy Policy here.

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.