Air-Fryer Mini Oreo Cheesecakes
Tiny cheesecakes built on a single whole Oreo at the bottom, filled with a creamy chopped-Oreo cheesecake mix, topped with a second whole Oreo. Air-fried at 160°C for fifteen minutes, chilled to set. The bite-sized dessert that disappears in two minutes.
The Oreo cheesecake exists because someone realised that an Oreo's cookie-and-cream architecture is essentially a tiny pre-made cheesecake base. Build on that. Use one whole Oreo as the bottom of a muffin cup, fold chopped Oreos into a sweet cream-cheese filling, pour over, top with another whole Oreo. Bake gently. The result is a portion- controlled dessert that's mostly cheesecake but visually mostly Oreo.
The air fryer is unexpectedly good for small cheesecakes. The low, even heat (160°C) prevents the cracking that happens in a conventional oven at higher temperatures. Fifteen minutes and they're set; the texture firms up further as they chill.
These are a kids' birthday-party staple in Australia and Britain. They're also surprisingly elegant served at the end of a dinner with coffee — small, photogenic, slightly nostalgic.
The photo shows four mini cheesecakes on a white plate: pale cream- coloured cheesecake bodies with an Oreo embedded on top, one cut in half showing the bottom-Oreo base, chopped-Oreo flecks visible throughout the filling, dusted with powdered sugar. The kind of dessert you eat in two bites and want a third.
Method
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01
Place the bases
Set the muffin cases in a tray that fits your air fryer. Place one
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02
Make the filling
In a bowl, beat softened cream cheese with sugar until smooth. Add
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03
Fill
Spoon the cheesecake mixture into each case, dividing evenly. Fill
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04
Top
Press one whole Oreo onto the top of each cheesecake — let it sink
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05
Air fry
Heat the air fryer to 320°F (160°C). Place the muffin cases in the
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06
Cool and chill
Let cool to room temperature in the cases (about 30 minutes), then
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07
Serve
Remove from cases. Dust lightly with powdered sugar. Serve cold,