Description
Mini Ferrero Rocher Cheesecakes are a decadent treat featuring a rich cheesecake filling made with Ferrero Rocher candies atop an Oreo crust, finished with a luscious chocolate cream frosting.
Ingredients
Scale
- Crust
- 15 Oreos, whole
- 4 tablespoons melted butter
- Cheesecake Filling
- 5 Ferrero Rocher candies, frozen
- ¼ cup 2% or whole milk, lightly warmed
- 8 ounces cream cheese, softened to room temp (full fat, brick style)
- ¾ cup granulated sugar
- ½ cup sour cream
- ½ cup heavy cream or whipping cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons cornstarch
- Chocolate Cream Frosting
- 3 cups whipped cream
- ½ cup unsweetened cocoa powder, sifted if it’s lumpy
- ½ cup confectioners’ sugar, sifted if it’s lumpy
- 6 Ferrero Rocher candies, for garnishing
Instructions
- Line a 6-count standard sized muffin pan with paper liners; set aside.
- For the crust, blend the Oreos in a food processor until a fine dust is created, then mix in the melted butter until you achieve a wet sand consistency.
- Divide the Oreo mixture among the 6 muffin cavities and press down to create the crust layer. Refrigerate while making the cheesecake filling.
- Preheat the oven to 320F (160C).
- In a food processor, blend the frozen Ferrero Rocher, warmed milk, and create a smooth paste; set aside.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Scrape down the sides.
- Add the sour cream, ½ cup heavy cream, and vanilla, mixing until just combined.
- Add the Ferrero Rocher mixture and cornstarch, and beat to incorporate.
- Pour the cheesecake filling over the Oreo crust, smooth the tops.
- Bake in a water bath for 40 minutes, or until the filling begins to set.
- Allow the cheesecakes to cool at room temperature for 4 hours, then refrigerate for at least another 4 hours, or overnight.
- For the frosting, whip the chilled cream with cocoa powder and confectioners’ sugar until stiff peaks form.
- Transfer the frosting to a pastry bag and pipe onto each cheesecake or spoon it on directly.
- Garnish each cheesecake with a Ferrero Rocher candy and serve. Store extras in the fridge for 2-3 days or freeze for up to a month.
Notes
- Ensure the cream cheese is softened properly for a smooth filling.
- Chilling the cheesecakes overnight improves flavor and texture.
- Use a water bath to prevent cracks in the cheesecake.
- The whipped cream can also be used as a topping for other desserts.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cheesecake
- Calories: 400
- Sugar: 33g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg