Salted Caramel Oreo Cheesecakes… could there be a more perfect pairing? Sweet, but a teeny bit salty – the caramel is an amazing compliment to a lovely smooth and creamy vanilla cheesecake. And Oreos – who doesn’t love em?
I have a certain love for small, itsy, teeny sweet things. Maybe it’s because you feel like you can get away with eating a couple, or a few and it’s still OK. I mean, you only had a small one! Even though it was actually more than one… so what?! Especially when salted caramel is involved. I mean, I eat it out of the jug at my place… When I make it it’s barely cool before I’m shoving a spoon in the jug to do a ‘taste test’. You can use bought or home made caramel sauce, but because I’m biased, you can’t go past this Salted Caramel Sauce…
And these babies have crushed Oreos as the base.. I could go on & on about Oreos, but I won’t. It’s just simple. They’re chocolate. They’re yum and I love ’em. So why not add them to cheesecakes?
And at any time of year a prepare-ahead dessert is welcome. You can make them a few days ahead if you like. Then pour on some Salted Caramel before you serve them. I topped mine with another Oreo coz… well why not!
This foundation cheesecake recipe is one I use all the time. I use it when I make one of my faves – Mango Ripple Cheesecake. And the Mini Strawberry Cheesecakes that I love… It’s just a perfect cheesecake recipe to add different flavours to and it’s really easy to make.
Mini Salted Caramel Oreo Cheesecakes
– 100g / 3.5oz melted butter
– 500g / 17.5 oz cream cheese at room temperature
– 3/4 cup caster / superfine sugar
– 1 tablespoon vanilla extract or the seeds from 2 vanilla beans
– 3 teaspoons powdered gelatin dissolved in 1/4 cup boiling water
– 1 cup cream for whipping
– 1 cup Salted Caramel Sauce
– Extra Oreos for decoration (optional)
Line a cupcake tray with cupcake liners
Separate the 2 halves of the Oreos, scraping out the cream filling. Using a food processor, process the Oreos to fine crumbs. Add the melted butter and process until combined. Press a tablespoon full of the mixture into the bases of the cupcake liners. Refrigerate for around an hour.
Meanwhile, place the cream cheese and sugar in the bowl of an electric mixer and beat until nice and smooth and there are no lumps.
Make sure that there are no lumps in the gelatin mixture and beat it into the cream cheese mixture. Add the vanilla or vanilla bean seeds and beat gently until combined.
Whip the cream and fold into the cream cheese mixture gently until well combined.
Spoon 1/3 of a cup of cheesecake mixture into each cupcake liner. Refrigerate for at least 3 hours.
Remove the cheesecakes from the fridge and peel the cupcake liners off gently. You can either prepare them to serve immediately or pop them back in the fridge until you are ready to serve.
Pour 1-2 tablespoons of Salted Caramel Sauce onto each cheesecake & top with 2 Oreo halves if using.
Makes 12 mini cheesecakes.