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Delicious Mini Ferrero Rocher Cheesecakes recipe photo

Mini Ferrero Rocher Cheesecakes

These Mini Ferrero Rocher Cheesecakes are rich, indulgent, and surprisingly easy to make. Perfect for any occasion!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 15 pieces Oreos whole
  • 4 tablespoons melted butter
For the Filling:
  • 5 pieces Ferrero Rocher candies frozen
  • ½ cup 2% or whole milk lightly warmed
  • 8 ounces cream cheese softened to room temp (full fat, brick style)
  • ¾ cup granulated sugar
  • ¾ cup sour cream
  • ½ cup heavy cream or whipping cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons cornstarch
For Topping:
  • 3 cups whipped cream
  • ¼ cup unsweetened cocoa powder sifted if it's lumpy
  • ¼ cup confectioners sugar sifted if it's lumpy
  • 6 pieces Ferrero Rocher candies for garnishing

Equipment

  • Mini cheesecake pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Whisk

Method
 

Mini Ferrero Rocher Cheesecakes Cooking Guide
  1. Step 1: Prepare the crust - Preheat your oven to 325°F (160°C). In a food processor, pulse the 15 whole Oreos until finely crushed. In a mixing bowl, combine the crushed Oreos with the 4 tablespoons of melted butter. Mix until the mixture resembles wet sand.
  2. Step 2: Form the crust - Distribute the Oreo mixture evenly among the cups of your mini cheesecake pan, pressing it down firmly to create a compact crust. Bake in the preheated oven for about 5-7 minutes, then remove and let cool while you prepare the filling.
  3. Step 3: Make the cheesecake filling - In a large mixing bowl, add the softened cream cheese and beat with an electric mixer until smooth. Gradually add the ¾ cup granulated sugar, mixing until fully combined. Next, add the ¾ cup sour cream, ½ cup warmed milk, 1 teaspoon vanilla extract, and 2 tablespoons cornstarch. Beat until the mixture is creamy and well combined.
  4. Step 4: Add the whipped cream - In a separate bowl, whip the ½ cup heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  5. Step 5: Assemble the cheesecakes - Spoon a generous amount of the cheesecake filling over the cooled Oreo crusts, filling each cup about two-thirds full. Take the 5 frozen Ferrero Rocher candies and gently press one into the center of each cheesecake. Cover the candies with more cheesecake filling until the cups are almost full.
  6. Step 6: Bake - Bake the cheesecakes in the oven for about 20-25 minutes or until the edges are set but the centers remain slightly jiggly. Turn off the oven and leave the cheesecakes inside with the door slightly ajar for about an hour to cool gradually.
  7. Step 7: Chill - Once cooled, remove the cheesecakes from the oven and let them cool to room temperature. Then, refrigerate them for at least 4 hours or overnight for best results.
  8. Step 8: Top and serve - Before serving, whip the 3 cups of whipped cream with the ¼ cup confectioners sugar and ¼ cup cocoa powder until soft peaks form. Pipe or spoon the whipped cream over each cheesecake and garnish with a Ferrero Rocher candy on top.

Notes

  • Make these cheesecakes a day ahead for the best flavor.
  • Experiment with different candies for unique variations.
  • Store in an airtight container in the refrigerator for up to 5 days.