Ingredients:

  • 180g Oreo cookie crumbs, finely pulsed
  • 56g unsalted butter, melted and slightly cooled
  • 1g sea salt
  • 450g full-fat cream cheese, room temperature
  • 100g powdered sugar, sifted
  • 5ml pure vanilla extract
  • 240ml cold heavy whipping cream (min 36% fat)
  • 100g Oreo cookies, coarsely chopped
  • 12 mini Oreos for garnish

Instructions:

  1. Line a standard 12 slot muffin tin with paper or foil liners.
  2. Combine 180g Oreo crumbs, 56g melted butter, and 1g sea salt in a bowl. Mix until the texture resembles wet sand.
  3. Distribute the crumb mixture into the 12 liners. Press down firmly using a flat bottomed glass until the base is solid and even.
  4. Beat 450g of room temperature cream cheese and 100g of powdered sugar until the mixture is silky and free of lumps.
  5. Incorporate 5ml of vanilla extract into the cream cheese mixture. Note: This adds the aromatic baseline for the filling.
  6. In a separate chilled bowl, whip 240ml of cold heavy cream until stiff peaks form and the whisk leaves clear tracks.
  7. Gently fold the whipped cream into the cream cheese mixture. Note: Use a J motion with your spatula to keep the air trapped.
  8. Fold in 100g of coarsely chopped Oreos until just distributed.
  9. Divide the filling evenly among the muffin liners. Smooth the tops with the back of a spoon.
  10. Refrigerate for at least 120 minutes until the tops feel firm to a light touch.
  11. Garnish with mini Oreos and additional whipped cream if desired before serving.