No Bake Oreo Cheesecake Cups | How To Make Yummiest Oreo Cheesecake Cups | Oreo Cheesecake Cups

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Take 32 disposable cups with lids for serving.

Crush 32 Oreo biscuits in a mixer.

Melt 50 grams of unsalted butter in the microwave for about 30 seconds.

Blend the crushed biscuits and melted butter together until well combined.

Measure out half a cup of the crushed biscuit mixture and set aside.

Press the biscuit mixture into the bottom of each disposable cup using a teaspoon to create a base.

Refrigerate the cups for 10 minutes to set the base.

Whip 200 ml of chilled whipping cream in a bowl until stiff peaks form.

Add 1 teaspoon of vanilla essence and 1.5 cups of mascarpone cheese to the whipped cream and mix together.

Incorporate 1/3 cup of icing sugar and the reserved half cup of crushed Oreo biscuits into the mixture and blend until smooth.

Transfer the mixture into a piping bag for easy filling.

Fill each cup with the cream mixture, leaving space for the chocolate ganache layer.

Smooth the top of the filling with a spoon for a neat appearance.

Prepare the chocolate ganache by microwaving regular cream and mixing in the crushed chocolate until smooth.

Pour a thin layer of chocolate ganache over each filled cup.

Top each cup with an Oreo biscuit and cover with lids.

Chill the cups for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens