Friday, 18 January 2019

Mini Nutella Oreo Cheesecakes.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

We made it to Friday!

It's been a very long week and at the start of it, I promised you guys this recipe on Instagram.
These beauties are mini Nutella Oreo cheesecakes and my current favourite dessert. I say that about every dessert I make but seriously, these cheesecakes are something special.
We have to go back to Ramadan 2018 and see where they came from. If you remember, I thought it was a great idea to bake 72 mini baked cheesecakes to hand out to family and friends as Iftar gifts. I went with three flavours: the traditional vanilla with strawberry jam, an in-season mango, and Nutella Oreo to keep the kids happy.

Suffice to say, the Nutella Oreo turned out to be everyone's favourite and I could not wait to bake them again and share them here with all of you. We start with a crispy Oreo biscuit base. I initially thought that the Oreo would make everything too sweet but to my surprise, the tart cream cheese balanced the flavour out. Then, comes the cheesecake middle. It's smooth, creamy and packed with plenty of Nutella. Eggs are added because this is a baked cheesecake. Don't be nervous if you're new to baking your cheesecake - I'll walk you through each step.
Once completely baked and cooled, we can serve. You can serve the cheesecakes as they are but I thought I would make mine extra special with the addition of a glossy Nutella glaze, a quick swirl of whipped cream and plenty of shaved chocolate. Dessert perfection.

Cheesecake, previously: mini mango cheesecakes // apple crumble cheesecake bars // no-bake chocolate orange cheesecake 

A Simple List of Ingredients:

For the Biscuit Base:

1. Oreo Biscuits (cookies and cream biscuits)
2. Butter

For the Filling:
1. Cream or Soft Cheese
2. Sugar
3. Double Cream
4. Salt
5. Vanilla Essence
6. Nutella
7. Eggs

For the Glaze:

1. Nutella
2. Double Cream

Bismillah, let's begin!


First, let's prepare the oven and tin. Pre-heat the oven to 180C or Gas Mark 4. Line two 12-hole cupcake tins with 18 paper cases.


For the biscuit base, there are 2 options. You could simply place 1 Oreo biscuit at the bottom of each paper case. I preferred this method - in total, you'll need 18 Oreo Biscuits.


The 2nd option is the traditional biscuit base. Take 18 Oreo Biscuits and ...


.... blend in a food processor until you have crumbs.


Stir in 45g Melted Butter - add it in stages because you may not need all of it.


It's ready when the mixture looks like wet sand and clumps together.


Divide the biscuit mixture between the paper cases - about 1 teaspoon per case. Press in and bake at 180C for 10 minutes. Cool until needed.


Turn the oven down to 150C or Gas Mark 2 and get ready to make the Nutella cheesecake filling.


In the bowl of a stand mixer, measure out 340g Cream Cheese, at room temperature.


Beat until smooth.


Add in 75g Caster Sugar.


Pour in 90ml Double Cream.


Beat with an electric mixer until the mixture is smooth and thick.


Add 1/4 teaspoon Salt.


And, 1 teaspoon Vanilla Essence.


Stir them in until combined.


Then, it's time for the Nutella! You can use any other chocolate hazelnut spread too.


Add in 280g Nutella.


Beat well until the Nutella is completely mixed in.


We are making baked cheesecakes so we'll need eggs. Crack 2 large Eggs in a bowl and give them a beat with a fork.


Pour in the beaten eggs and beat until they just combined. Our cheesecake filling is ready!


Make sure that the oven is on at 150C or Gas Mark and let's assemble the cheesecakes.


Divide the filling between the paper cases - about 1 and 1/2 tablespoons per cheesecake.


The method is the same if you've used just Oreos as the base.



Bake the cheesecakes at 150C or Gas Mark 2 for 20-25 minutes. Then, turn the oven off and open the door slightly. Let the cheesecakes sit there for 1 hour.


Take the cheesecakes out of the oven and let them cool at room temperature. Then, place into the fridge until completely cold.


Once the cheesecakes are cold, we can glaze them with the easiest Nutella glaze.


Heat 60ml Double Cream in the microwave for 40 seconds until warm. Add 140g Nutella.


Whisk to combine and the glaze is ready.


Time to glaze!


Spoon and spread 1 teaspoon of the glaze over each cheesecake. I prefer a thick glaze but you may thin it out with more double cream if you prefer.


Glaze all the cheesecakes then chill them in the fridge for 1 hour or until the glaze has set. It won't set completely hard.


Once set, we can decorate and finish!


I used Whipped Cream and Chocolate Shavings to decorate mine.


On goes the cream.


And, chocolate shavings to finish!


Time to try one! Let's peel off the paper case and see what a cheesecake looks like!

Let's slice one in half and see what it looks like!

You're going to love these. Be sure to store them in the fridge, if they last that long.


Mini Nutella Oreo Cheesecakes.

an Oreo base, creamy Nutella cheesecake filling, and a decadent Nutella glaze to finish.

Prep Time: About 30 minutes + up to overnight to chill.
Bake Time: About 25 minutes.
Serves: Makes 18 mini cheesecakes.

Ingredients

For the Biscuit Base
20 Oreo Biscuits
45g Butter, melted

For the Filling
340g Cream Cheese, at room temperature
75g Caster Sugar 
90ml Double Cream
1/4 teaspoon Salt
1 teaspoon Vanilla Essence
280g Nutella
2 large Eggs, lightly beaten

For the Glaze
140g Nutella
60ml Double Cream

To Decorate
Whipped Cream
Chocolate Shavings

Prepare the oven and tins:
  • Pre-heat the oven to 180C or Gas Mark 4. Line two 12-hole cupcake tins with 18 paper cupcake cases.
Make the biscuit base:
  • Option 1 - Simply place 1 Oreo biscuit into each paper case. No need to bake!
  • Option 2 - Blend the Oreo biscuits until they are crumbs. Mix in melted butter and divide the mixture between the paper cases - roughly 1 teaspoon per case. Press the biscuit mixture down and bake at 180C for 10 minutes. Set aside to cool.
Mix the filling:
  • Turn the oven down to 150C or Gas Mark 2.
  • In a stand mixer or with an electric hand mixer, beat the cream cheese until smooth. Add in the sugar and double cream before beating until smooth and thick. Stir in the salt and vanilla essence. 
  • Add in the Nutella and beat until well combined. Pour in the beaten eggs and stir until just combined.
Bake and cool the cheesecakes:
  • Divide the filling between the paper cases - roughly 1 and 1/2 tablespoon per cheesecake.
  • Bake the cheesecakes at 150C for 20-25 minutes. Then, turn the oven off and open the door slightly. Let the cheesecakes sit there for 1 hour.
  • Take the cheesecakes out of the oven and let them cool at room temperature. Then, place in the fridge until completely cold.
Glaze the cheesecakes:
  • Heat the cream in the microwave for 40 seconds or until warm. Add the Nutella and let it sit for a few minutes before whisking until well combined. If things aren't fully melted, pop into the microwave for another 10 seconds.
  • Place about 1 teaspoon of the glaze over the cold cheesecakes. Chill in the fridge until the glaze has set - around 1 hour.
Decorate the cheesecakes:
  • Pipe over whipped cream and sprinkle with shaved chocolate.
Serve:
  • Serve the cheesecakes immediately. If not eating right away, store in an airtight container in the fridge.

Keep me in your duas please, and enjoy your Nutella Oreo cheesecakes!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

12 comments

  1. Salaam sis
    Where have you been? You shared a great recipe after a long time.

    ReplyDelete
    Replies
    1. I know! So sorry - been busy with work. Hoping to share another new recipe next week!

      Delete
  2. I am surely saving this up to try for the girls someday! They love Oreos and Nutella though I try to keep them minimal for both... good for portion control... :)

    ReplyDelete
  3. Salaam, You can make a big one too right? Using same quantities n oven temp etc?

    ReplyDelete
    Replies
    1. Yes, should be fine. But you may need to bake longer.

      Delete
  4. Salaam sister any chance you can make this without the eggs and baking? My ovens on the blink and I really want to try these.

    ReplyDelete
    Replies
    1. Yes, but then it would be a no-bake cheesecake. Still really tasty!

      Delete
  5. Going to make these for the first time tomorrow. InshaAllah will make a percet Ramadan dessert for the family!

    ReplyDelete
    Replies
    1. Really hope you like them. They are perfect in Ramadan!

      Delete
  6. Salaam sister, I live in the Netherlands and we don't have double cream here, do you know what I could use in place of that?

    ReplyDelete

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