Coffee Oreo Cheesecakes

---

PREP TIME: 20

BAKE TIME: 22 MIN

TOTAL TIME: 42 MIN

---

Coffee and Oreos is a match made in heaven.

Ingredients

The Crust

• 1 Cup Oreo Cookie Crumbs
• 3 Tbsp Unsalted Melted Butter
• 1 Tbsp Sugar

Chocolate Ganache

• 1/2 Cup Semisweet Chocolate Chips
• 1/3 Cup Heavy Whipping Cream

Cheesecake Filling

14oz Room Temp Cream Cheese

2/3 Cup Sugar

1/3 Cup Siggi's Vanilla Yogurt

2 Tbsp Heavy Whipping Cream

1 1/2 Tbsp Espresso Powder

2 Large Eggs

1 Tsp Vanilla

1/3 Cup Crushed Oreo Cookies

Instructions

Make sure all ingredients for the cheesecake are room temp so everything comes together nicely.

1. Preheat oven to 300F and prepare a cupcake pan with baking cups.
2. On a bowl add sugar and oreo cookie crumbs and mix until combined. Add butter and mix again until combined.
3. Spread evenly between all 12 cups and press down until is it even. Cover with plastic wrap and refrigerate while you make the cheesecake filling.
4. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat cream cheese and sugar for 3-4 minutes until combined and smooth.
5. Add eggs one at a time mixing in slow speed until the eggs are mostly combined then beat on med-high until combined.
6. In a small bowl add the yogurt, heavy whipping cream, espresso powder and vanilla. Mix it and add it to the cream cheese filling on med-high speed until combined.
7. Add crushed oreos and give it a gentle mix.
8. Remove the crust from the refrigerator and evenly divide the batter between the cupcake cups filling each until the top.
9. Bake for 20-23 minutes until just slightly jiggly in the center.
10. Allow to cool completely and then cover in plastic wrap and refrigerate for atleast 4-6 hours.
11. Once the cupcakes are set remove carefully from the pan. I like to use a sharp icing spatula reaching in one corner and pushing up gently from the bottom. If it gives you a little trouble when the spatula is on the bottom and you have a grip on the bottom give it a gentle twist to the sides then push up its good to use the gold paper cups rather than the white thin ones for this reason.!
12. Make the ganache by adding the chocolate chips and heavy whipping cream to a microwave safe bowl and microwave in 30 second intervals mixing inbetween. It should only take 2 to 3 rounds and once it's mixed and silky allow to cool but not set. Mix every 15 minutes until cool.
13. Top the cheesecakes with ganache and whipped topping I used Truwhip also sprinkle more cookie crumbs and on top.
14. Enjoy!

TIPS

1. You can keep these refrigerated for 5 days and take out your desired amount.
2. Share your pics with me on social media! #sweetmelibakery