No Bake Mini Oreo Cheesecake

Making these no bake mini Oreo Cheesecake for tomorrow lunch appointment. I like this easy no bake recipe. The trick for a nice smooth dislodge of the cheesecake is using silicon mould.^^

You can serve this cheesecake frozen or let it sit at room temperature for 15 mins if you prefer a soft cheesecake dessert. Yield 24 mini Oreo Cheesecake. 

Recipe:
Crust:
12 pairs of original Oreo cookies, crushed into fine crumbs
113g unsalted butter, melted 

Cheesecake Filling:
175g thickening cream chilled, whipped to medium stiff peaks
250g Philadelphia cream cheese, softened room temperature
100g granulated sugar 
2 tbsp fresh lemon juice
1 tsp pure vanilla extract
8 pieces of crushed Oreo cookies
additional 24 mini Oreos as topping to the cheesecake 

Method:

1. Prepare the crust: Place 12 pairs (together with its cream) of Oreo cookies in a zipper lock, use the flat bottom of a drinking mug to crush the cookies to fine crumbs. Alternatively you can use the food processor. Add in the melted butter, mix well. Divide the crust mixture into 24 mini cheesecake silicon mould. About 1 tsp of mixture per cavity. Press down the crust mixture into the bottom of the mould. Set aside for later use.

2. Prepare the cheesecake filling: In a clean mixing bowl, use the electric mixer to whisk the thickening cream to medium stiff peaks. Cover the cream with a plastic wrap, chill in the fridge.

3. Heat up a small soup saucepan, place a clean big bowl on top as a double boiler. Place the softened cream cheese in the bowl, cream the cream cheese until smooth. Remove the bowl from the bottom hot saucepan. Add sugar, lemon juice, and vanilla extract. Scrape down the bowl to ensure thorough mixing. 

4. Fold in the crushed Oreo cookies. Add 1/3 of the thickening cream to the cream cheese mixture. Fold to combine. Add remaining thickening cream mixture. Fold well. 

5. Assemble: Divide the cheesecake filling into 24 cheesecake cavity. Level the top of the cheesecake. Top the cheesecake with a mini Oreo cookies. Place in freezer for at least 4 hours or set. 

6. Once the cheesecake is firm, dislodge the cheesecake from the silicon mould.