Description
Delightful mini cheesecakes filled with cookies-and-cream mousse and topped with rich Oreo crumble.
Ingredients
Scale
- 8 oz Cream cheese (softened)
- 1 cup Whipped topping or whipped cream
- 1 cup Oreo cookies (crushed)
- 1 tsp Vanilla extract
- 1/2 cup Powdered sugar
- 2 tbsp Butter (melted, for crust or binding)
- 6 Mini sponge cakes or cheesecake base
- Extra cookie crumbs for garnish
Instructions
- Blend cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Fold in whipped topping and crushed Oreos to create a creamy filling.
- Slice mini sponge cakes in half and spread a generous layer of the cookies-and-cream filling inside.
- Stack or reassemble them into “bombs,” smoothing the edges.
- Top with more cream and a heavy sprinkle of crushed Oreos.
- Chill for 2 hours to firm up.
- Serve cold for a soft, creamy center with crunchy cookie texture.
Notes
- Ensure cream cheese is softened for easy blending.
- Use extra cookie crumbs for a decorative touch.
- Chilling time is essential for the best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chill
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake bomb
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg