Chocolate Oreo Mousse Cheesecake

Growing up, my mother would bake DELICIOUS Oreo cheesecakes! It was a rarity that she would bake them, but when she did, I would devour as many as I could!

I found this recipe on Pinterest and gave it a shot for a bake sale, and it was a delicious success!

Ingredients:

For the crust:

18 crushed whole Oreos (into fine crumbs)

1/4 cup unsalted butter- melted

For the cheesecake filling:

16 oz cream cheese- soften to room temp.

3/4 cup granulated sugar

1/4 cup sour cream

1 Tablespoon flour

3 egg whites

1 teaspoon vanilla extract

Chocolate mousse (optional)

3 egg yolks

6 Tablespoons powdered sugar

1 & 2/3 cup heavy whipping cream

5 oz semisweet baking chocolate chips

4-5 crushed oreos

2-3 Tablespoons milk

16-18 mini oreos for garnish

Instructions:

Crust

  1. Preheat oven to 350 degrees F. Line cupcake pans with liners (18).
  2. Stir together melted butter and finely crushed Oreo. Press 1 heaping Tablespoon of mixture into the bottom of each liner. Bake for 5 minutes and allow to cool.

Filling

  1. In a large bowl, beat the cream cheese on medium speed until completely smooth. Add the sugar and sour cream. Beat on medium speed until combined. Add the egg whites, one at a time. Beat on low after each addition. DO NOT OVER MIX!
  2. Beat in the vanilla extract and flour. Spoon the cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25 minutes. Remove from oven and allow to cool at room temp., then store in refrigerator to cool completely.

Chocolate Mousse

  1. In a medium sauce pan, stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over LOW heat until it starts thickening and doubles in size, whisking CONSTANTLY! And I mean CONSTANTLY!! (If not you’ll fry your eggs. Trust me. It happened lol).
  2. Remove from heat and stir in chocolate chips until completely melted. Cool at room temp. and stir occasionally.
  3. Separately beat remaining 1 1/3 cups heavy whipping cream until stiff peaks form. Whisk 1/4 of mixed cream into the chocolate custard to lighten. Fold in remaining cream gently, but thoroughly.
  4. Stir in crushed oreos.
  5. Stir in 1 Tablespoon of milk in the mousse is too thick for piping.
  6. Garnish with mini oreo (and whipped cream if desired) before serving.
  7. Store in refrigerator and bring to room temp. before serving.

Good luck!

-G

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