Mini Cookies and Cream White Chocolate Cheesecake

Ok so I saved the best for last, mini cookies and cream cheesecakes! Oreos make for the BEST chocolate cream biscuit to use for cookies and cream, I don't know what it is about them but they are simply the best (better than all the rest!). I decided to try something a little different with the bases this time and used a whole oreo cookie as the base. They fit perfectly into the bottoms of my cupcake tray!

One thing though, the edges of the cookie base went pretty soft after spending time in the fridge :( and some of the bases didn't come out of the tray very well. Next time I make them (and there will be plenty of next times!) I think I will make them in white cupcake papers. That way you wont lose any of the biscuit base when removing them from the tray. 

I found that these tasted better after being in the fridge for a couple of days. The cheesecake really firmed up and the cookie pieces went soft. Surprisingly the biscuit bottom stayed fairly firm, just the edges where there is no cream went soft. BTW how cute do the oreo bases look when cut open like that?? Yummo!!

This recipe also makes a great slice or cake so feel free to change it up. You will probably need to adjust the base but just follow this recipe for a solid oreo base. 

Mini Cookies and Cream White Chocolate Cheesecake

(Recipe adapted from Cookies and Cream Cheesecake from Nestle's Australia's Sweet Baking Favourites)

What you will need

 3 packets oreo biscuits

100g butter, melted

1 tsp gelatine

2 tbsp hot water

190g cream cheese

95ml condensed milk

150ml thickened cream

1/2 cup white chocolate, melted

What you will need to do

For the bases, place an oreo in the bottom of each cup in a silicone cupcake tray.

For the white chocolate cheesecake, place gelatin and hot water in a small bowl and mix until dissolved. In a separate bowl beat the cream cheese and condensed milk until smooth. Add cream, gelatin mix, melted white chocolate and beat until combined. Crush one and a half packets of oreos and add to the mix. Mix until combined. Spoon mixture on top of bases. Cut remaining oreos into quarters and place on top of each cheesecake. Place in fridge to set.

Mini Honeycomb White Chocolate Cheesecakes

Honeycomb, what glorious stuff! Crunchy and sweet and when chocolate coated, an absolute dream. I'm usually a creamy and soft kind of gal, but for honeycomb I make an exception. I used Cadbury Crunchie bars for this recipe but there are heaps of other great honeycomb confectionaries available you  could easily substitute for. 

The honeycomb that was mixed into the cheesecake went all melty after being in the fridge for a while. I liked it but it may not be everyone's cup of tea so consider yourselves warned! The oreo base is super rich so you could replace it with a plain biscuit base to eliminate some sweetness, urm but why would you want to...? Overall super delicious sweet little treat :)

Mini Honeycomb White Chocolate Cheesecake

(Recipe adapted from Cookies and Cream Cheesecake from Nestle's Australia's Sweet Baking Favourites)

What you will need

1 packet oreo biscuits

100g butter, melted

1 tsp gelatine

2 tbsp hot water

190g cream cheese

95ml condensed milk

150ml thickened cream

1/2 cup white chocolate, melted

3 Crunchie bars

What you will need to do

For the base, place a 12 cup cupcake silicon tray on a baking tray and set aside. Crush the oreo biscuits and mix with melted butter. Place a spoonful of mixture into each cup of the cupcake tray and press down firm (I used the end of a rolling pin to press them down hard). Place into fridge to set.

For the white chocolate cheesecake, place gelatin and hot water in a small bowl and mix until dissolved. In a separate bowl beat the cream cheese and condensed milk until smooth. Add cream, gelatin mix, melted white chocolate and beat until combined. Chop up 2 Crunchie bars into small pieces and add to the mix. Mix until combined. Spoon mixture on top of bases. Chop up the remaining Crunchie bar into big chunks and place a chunk of top of each cheesecake. Return to fridge to set.

Mini Rocky Road White Chocolate Cheesecake

It's no secret,  I LOVE rocky road! I love marshmallows, I love nuts and I love chocolate. I also love white chocolate cheesecake and the two together become deliciousness overload. After a few days in the fridge, the marshmallows start to melt into the cheesecake and turn so unbelievably soft and sweet.

I chose an oreo biscuits base as I've made it before and it is just divine. I may have forgotten the cherry or jelly aspect of rocky road in these but they honestly don't need it, they are delicious enough as is. I love making things in miniature, but you can totally make this as one big cheesecake if you wish.

Mini Rocky Road White Chocolate Cheesecake

(Recipe adapted from Cookies and Cream Cheesecake from Nestle's Australia's Sweet Baking Favourites)

What you will need

1 packet oreo biscuits

100g butter, melted

1 tsp gelatine

2 tbsp hot water

190g cream cheese

95ml condensed milk

150ml thickened cream

1/2 cup white chocolate, melted

2 picnic bars

1 bag marshmallows

What you will need to do

For the base, place a 12 cup cupcake silicon tray on a baking tray and set aside. Crush the oreo biscuits and mix with melted butter. Place a spoonful of mixture into each cup of the cupcake tray and press down firm (I used the end of a rolling pin to press them down hard). Place into fridge to set.

For the white chocolate cheesecake, place gelatin and hot water in a small bowl and mix until dissolved. In a separate bowl beat the cream cheese and condensed milk until smooth. Add cream, gelatin mix, melted white chocolate and beat until combined. Chop up picnic bar into small pieces and add to the mix. Chop up marshmallows into quarters and add to the mix. Mix until combined. Spoon mixture on top of bases. Return to fridge to set.

Mini Kinder Bueno White Chocolate Cheesecakes

Kinder has got to be one of my favourite chocolate brands (if anyone knows where I can still buy Kinder's Happy Hippos LET ME KNOW!) So I decided to mix in some Kinder Buenos to this batch, I just adore the creamy filling.

Unfortunately the wafers went a bit soggy when mixed in with the filling :( , but the creamy goodness of the Bueno was still delicious and a great match with the white chocolate flavour. I wished I could have used straight Buenos for the base but I did not have a tin that would fit them nicely.

When I bought the Kinder Bueno, I had been tossing up between Ferrero Rochers and the Bueno. I decided that the Ferrero Rocher deserved its own complete hazelnut cheesecake whereas the Bueno would work better with the white chocolate. Although these cheesecakes were delicious, I can't help thinking what the Ferrero Rochers would have tasted like in this cheesecake! 

Mini Kinder Bueno White Chocolate Cheesecake

(Recipe adapted from Cookies and Cream Cheesecake from Nestle's Australia's Sweet Baking Favourites)

What you will need

1 packet plain biscuits

100g butter, melted

1 tsp gelatine

2 tbsp hot water

190g cream cheese

95ml condensed milk

150ml thickened cream

1/2 cup white chocolate, melted

3 packets Kinder Buenos

1 extra packet Kinder Bueno for decoration

What you will need to do

For the base, place a 12 cup cupcake silicon tray on a baking tray and set aside. Crush the biscuits and mix with melted butter. Place a spoonful of mixture into each cup of the cupcake tray and press down firm (I used the end of a rolling pin to press them down hard). Place into fridge to set.

For the white chocolate cheesecake, place gelatin and hot water in a small bowl and mix until dissolved. In a separate bowl beat the cream cheese and condensed milk until smooth. Add cream, gelatin mix, melted white chocolate and beat until combined. Roughly chop Kinder Buenos and add to mix. Pour mix onto bases. Roughly chop the extra Buenos and place pieces on top of each cheesecake and place in fridge to set.