Ingredients
The following ingredients have 12 Servings
- 3 puff pastry thawed
- 250 g cream cheese softened
- 1/2 cup cream
- 1/4 cup caster sugar
- 100 g mini Oreo biscuits
- 100 g white chocolate melted
- 1/2 tsp vanilla essence
- 1 tsp gelatine powder
- 0.125 cup water boiling
- 25 g dark chocolate melted
Instruction
- Preheat oven to 180 degrees. Grease a 12 hole muffin tin and set aside.
- Using a 10cm round cutter, cut 12 rounds from the puff pastry. Ease each round into a hold of the muffin tray. Place some baking paper over the top and fill with baking weights or rice.
- Place muffin tin in oven and bake for 15 minutes. Remove weights and paper and bake for a further 10 minutes or until the bottom of each pastry case is browned. Note: The pastry will puff up a bit once weights have been removed. Carefully press down to remove air, being careful of the steam.
- Remove from oven and allow to cool.
- Place boiling water in a coffee cup and sprinkle gelatine over the top. Stir with a fork to dissolve. Set aside to cool slightly.
- Place white chocolate in a microwave safe bowl and microwave in short bursts until melted. Set aside to cool slightly.
- Place softened cream cheese into a mixing bowl and mix on medium speed with electric beaters until smooth.
- Add cream, vanilla essence, sugar, gelatine mixture and white chocolate to the cream cheese. Mix with electric beaters until combined.
- Reserve 12 Oreo biscuits for decoration. Chop each remaining mini Oreo biscuit into 4 pieces and gently fold them through the cheesecake mixture.
- Leaving the pastry cases in the muffin tin, carefully spoon cheesecake mixture into each pastry case. Top with a mini Oreo biscuit and place in fridge for 30 minutes.
- Remove mini cheesecakes from fridge. Place dark chocolate in a microwave safe bowl and microwave in short bursts until melted. Using a spoon or fork, drizzle chocolate over the cheesecakes. Place back in fridge to set for a further hour.
