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4 from 2 votes

White Chocolate Cheesecake Tartlets

Tartlets with a Golden Oreo crust and white chocolate, vanilla bean specked, cheesecake filling topped with fresh berries.
Prep Time25 mins
Chill Time4 hrs
Course: Dessert
Servings: 8 tartlets

Ingredients

For the Crust

  • ½ cup unsalted butter
  • 3 cups Golden Oreos with filling removed (about 35 Oreos)

For the Filling

  • 6 oz white chocolate
  • 8 oz softened cream cheese
  • ½ cup heavy whipping cream
  • 1 ½ teaspoon vanilla bean paste
  • berries for topping

Instructions

For the Crust

  • Preheat oven to 350 degrees.
  • Pulse 3 cups Golden Oreos with filling removed in a food processor until finely ground. (Alternatively you can place them in a bag and roll over them with a rolling pin to achieve the same result).
  • Melt ½ cup of unsalted butter.
  • Place the cookie crumbs in a bowl and pour melted butter over. Mix until combined.
  • Evenly distribute the crumbs between eight 4 inch tartlet pans. Press the crumbs onto the bottom and up the sides of the pans. It helps to use a spoon.
  • Bake the shells for 8 minutes at 350 degrees and then let cool completely before filling.

For the Filling

  • In a small bowl whip ½ cup heavy whipping cream until stiff peaks form. Set aside.
  • Add 8 oz. of softened cream cheese to a medium sized bowl and mix until it is smooth and fluffy.
  • Melt 6 oz. of white chocolate and let it cool slightly.
  • Add the melted and cooled white chocolate and 1 ½ teaspoon of vanilla bean paste to the cream cheese and mix until combined.
  • Gently fold the whipped cream into the cream cheese and white chocolate mixture until all is combined.
  • Evenly distribute the filling between the tartlet shells. Place in the fridge to set for at least 4 hours, or overnight.
  • Top with berries and enjoy!