Checkout this Mini Oreo Cheesecake Cake for Two for a romantic dessert perfect for anniversaries, valentines day or JUST BECAUSE!!!
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Nine short years ago there was a little lady dressed in a sexy little police outfit, working security at the local annual rave, where she met a fine looking man who was building the outhouse for said rave…
Fast forward nine years and here I am, telling you the story of how I met the love of my life and how this beautiful dessert came to be!
This 3.5″ tower of love was created for my wonderful husband, to celebrate our 9 year anniversary! His favourite dessert is my No Bake Oreo Cheesecake, so I designed it with that in mind. He bends over backwards for me each and every day so I wanted to make him something special to show him how much I appreciate him and everything he does!
What is a Mini Oreo Cheesecake Cake?
This epic mini oreo cheesecake starts with a layer of chocolate cake, then a large layer of no bake oreo cheesecake. Whipped cream binds crushed oreo crumbs to the sides of the cake and then it is topped with more whipped cream and oreo cookies! Yum!
How to Make Mini Oreo Cheesecake
Start with the chocolate cake layer.
Use a stand mixer to whip butter and sugar until light and fluffy. Mix in an egg, cold coffee and vanilla. In a separate bowl combine flour, baking powder, cocoa and salt, then add to the wet ingredients and mix until just combined.
Bake in a 4.5″ pyrex (2 cup round pyrex baking dish) at 350° for 14-16 minutes or until a toothpick comes out clean. Cool for a few minutes before flipping the cake out of the dish to cool.
Now make the oreo cheesecake.
Use the processor attachment of an immersion blender or a food processor to pulse a couple of oreo cookies into smaller chunks, then set aside.
Using a stand mixer whip heavy cream into soft peaks, sift in icing sugar then continue whipping until firm peaks form. Scrape the whipped cream into a separate bowl and set aside.
Whip cream cheese, icing sugar, vanilla then half of the whipped cream until just combined. Fold in the crushed Oreos and refrigerate the second half of the whipped cream. Crush a few more oreos, this time into finer crumbs and set aside for later.
Time to build the cake!
Start by trimming the cake. Cut out a 3.5″ circle using the cookie cutter and then trim off the top of the cake so that it is nice and level.
Cut a piece of parchment into a rectangle then spray with cooking oil. Wrap it around the circle, tightly, to form a circular wall around the cake. Tape it for extra security!
Fill the circle with the oreo cheesecake and smooth the top, then refrigerate for a few hours until the cheesecake has firmed up. If you are in a hurry you can freeze for at least an hour
Once the cake has set, use an icing spatula to apply a light layer of the whipped cream to the sides of the cake, then cover with the oreo crumbs – it can get pretty messy!
Add the leftover whipped cream into a piping bag and pipe it out onto the top of the cake. Roughly break up the remaining oreo cookies and add to the top!
Optional garnish: melt the chocolate chips and heavy cream on half power in the microwave, then once cool, pipe or drizzle on top of the cake! Beautiful!
Tips and Tricks
- Looking for a whole bunch of cheesecake tips? Check out this Cheesecake Tips post!
- 2. It’s a good idea to start with room temperature cream cheese in this recipe. If your cream cheese is still cold it won’t be able to mix properly with the other ingredients, and you will end up with a cheesecake that isn’t as creamy and smooth as it could be!
- 3. It is important to allow the no bake cheesecake to set properly, otherwise when you remove the parchment paper the cheesecake could end up slouching or completely ‘melting’ down off the cake! The horror! … yes I’ve had this happen to me before when I was being impatient!
- 4. Tape the parchment paper together around the cake section to ensure the paper is tightly fitted to the cake and paper won’t come undone when you add the cheesecake. One time I forgot the tape and ended up with a very messy situation.
- 5. Don’t forget to spray the parchment paper with spray oil to prevent the cheesecake sticking to the paper when you go to remove it!
- 6. Cocoa and icing sugar can be very clumpy so you should always, always, always sift them before adding to anything! I have a handy dandy sifter that I just hold over the bowl of my stand mixer whenever I add these ingredients!
Can you freeze mini oreo cheesecakes?
You sure can, they freeze really well! Although I’d be very, very surprised if you were able to contain yourself and not devour the entire cake in one sitting! Cheesecake lasts in the refrigerator for 5-6 days, but can freeze for 6-8 months!
Love these cute cheesecake cakes? Try these next:
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Mini Oreo Cheesecake Cake for Two
- 1.5 tbsp butter room temp
- 2 tbsp sugar
- 1 egg
- 1/4 tsp vanilla extract
- 3 tbsp flour
- 1/4 tsp baking powder
- 2 tsp cocoa powder
- 1 pinch salt
- 2 tbsp cold coffee
- 6 tbsp heavy cream
- 2.5 tbsp icing sugar divided
- 4 oz cream cheese room temp
- 1/4 tsp vanilla extract
- 3 oreo cookies
- 5 oreo cookies divided
- 1 tbsp semi sweet chocolate chips for optional garnish
- 2 tsp heavy cream for optional garnish
- 4.5″ Round Pyrex Baking Dish (2 cup round pyrex dish)
- Stand Mixer
- Immersion Blender with Processor Attachment or Food Processor
- 3.5″ Round Cookie Cutter
- Parchment Paper
- Cooking Spray Oil
- Icing Spatula
- Piping Bag
- Heat oven to 350°, grease and flour the 4.5″ pyrex.
- Using a stand mixer and paddle attachment whip the butter and sugar until light and fluffy. Scrape the bowl then mix in the egg, cold coffee and vanilla until fully combined.
- In a separate bowl combine the flour, baking powder, sifted cocoa and salt. Pour the dry ingredients into the wet ingredients and mix just until combined.
- Scrape into the pyrex and bake until a toothpick comes out clean, about 14-16 minutes. Cool for five minutes before flipping out of the pyrex to cool properly.
- Using the processor attachment of an immersion blender or a food processor, pulse the 3 oreo cookies into smaller chunks. Set aside.
- Using the stand mixer with whisk attachment whip the heavy cream into soft peaks, sift in 1 tbsp icing sugar then continue whipping until firm peaks form. Scrape the whipped cream into a separate bowl and set aside.
- Replace the whisk attachment for the paddle attachment and whip the cream cheese until all the lumps are gone. Sift in 1.5 tbsp icing sugar and whip again then scrape the bowl. Mix in the vanilla then half of the whipped cream until just combined. Fold in the crushed Oreos.
- Refrigerate the second half of the whipped cream and crush 3 more Oreos, this time into finer crumbs. Set aside for later.
- Start by trimming your cake. Cut out a 3.5″ circle using the cookie cutter and then trim off the top of the cake so that it is nice and level.
- Cut a piece of parchment into a 4″ x 11″ rectangle then spray with cooking oil. Wrap it around the circle, tightly, to form a circular wall around the cake. Tape it for extra security!
- Fill the circle with the oreo cheesecake and smooth the top, then refrigerate for a few hours until the cheesecake has firmed up. If you are in a hurry you can freeze for at least an hour.
- Using an icing spatula apply a light layer of the whipped cream to the sides of the cake, then cover with the oreo crumbs – it can get pretty messy!
- Add the leftover whipped cream into a piping bag and pipe it out onto the top of the cake. Roughly break up the remaining two oreo cookies and add to the top!
- Optional garnish: melt the chocolate chips and heavy cream on half power in the microwave, then once cool, pipe or drizzle on top of the cake! Beautiful!