Description

This two-toned dual-flavored mini cheesecake recipe from the crust up pays tribute to one of NYC’s most iconic desserts — the black and white cookie. This one-half white chocolate vanilla bean and one-half milk chocolate-caramel cheesecake recipe has it all — a super smooth and creamy, tangy combination of cheesecake goodness all in one special dessert.

Ingredients

Scale

WHITE CHEESECAKE HALF

Biscoff cookie crust

1/2 package of Biscoff Cookies, crushed (125g)
2 1/2 tablespoons butter, melted (35g)

White Chocolate Vanilla Bean cheesecake base

4 ounces cream cheese, room temperature (125g)
4 ounces mascarpone cheese (125g)
1/4 cup granulated sugar + 1 tablespoon (65g)*see notes for increasing sugar
3 large eggs, room temperature (150g)
1 tablespoon sour cream, room temperature (15g) *(sub cream cheese, or omit)
1 tablespoon heavy cream (15g)
1 1/2 teaspoons freshly squeezed lemon juice (7g)
2 ounces 28% Callebaut White chocolate (55g)
1/2 vanilla bean split and seeded, or 1 teaspoon pure vanilla extract (5g)
1/4 teaspoon vanilla bean powder (1g)**
1/8 teaspoon sea salt (.75g)
1 1/2 teaspoons all-purpose flour (5g)

Black Cheesecake Side

Oreo cookie crust ingredients

21 Oreo cookies, middle cream removed (1 1/2 sleeves) (175g)
3 1/2 tablespoons unsalted butter, melted

Chocolate Cheesecake base

8 ounces cream cheese, room temperature (250g)
1/2 cup granulated sugar (100g)
3 large eggs, room temperature (150g)
1 teaspoon pure vanilla extract (5g)
1/8 teaspoon sea salt (.75g)
1 tablespoon all-purpose flour (10g)
1 tablespoon cocoa powder (10g)

Milk Chocolate-Caramel Sauce

2 ounces high-quality milk chocolate (55g)
1/2 cup granulated sugar (100g)
1/4 cup water (60g)
1 tablespoon heavy cream (15g)

For Serving (optional fruit sauces)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat oven 325°F/165°C & prepare the springform cake pans. Butter six 5-inch mini springform pans and line them with parchment paper on the bottom and sides and wrap the bottom and sides with heavy-duty aluminum foil to make sure water doesn’t seep into the pans as they bake later on in a water bath. *see step-by-step recipe photos for instructions if needed. Alternatively, you may butter and line an 8, 9, or 10’inch springform pan to make one large black and white cheesecake, just note the baking times will vary slightly.
Prepare the cookie crusts.
- BISCOFF COOKIE CRUST: Add the Biscoff cookies to the bowl of a food processor and pulse until the cookies resemble coarse sand. Remove them to a bowl, add the melted butter and mix well to combine. Set aside.
- OREO COOKIE CRUST: Remove the cream from the Oreo cookies and add them to the bowl of the food processor (don’t worry about washing in after you pulsed the Biscoff cookies). Pulse to crush the cookies until they resemble coarse sand. Add the melted butter and combine well.
- ASSEMBLE THE CRUSTS: Working with one pan at a time, add a little Biscoff mixture to half of the pan and press it down evenly to cover half of the bottom and a little bit up the sides (if you want). Carefully add equal amounts of the Oreo mixture and press it evenly into the pan and place it onto a baking sheet. Repeat with remaining pans and bake in a preheated 325°F/160°C for 8 to 10 minutes, or until set. Remove from the oven to cool while you make the cheesecake batters. Increase the oven temperature to 350°F/176°C.
Prepare the black cheesecake base. Using a handheld mixer (or stand mixer fitted with the paddle attachment), cream the sugar and cream cheese until light and fluffy about 2 minutes. Add eggs one at a time, vanilla, and salt, and mix just until combined and no traces of egg are left. Stir in the flour and set the mixture aside while you make the milk chocolate-caramel sauce.
Make the milk chocolate-caramel sauce & finish the black cheesecake base. In a medium heavy-bottomed sauce pot, add the sugar and water and turn the heat up to high. Do not disturb the pot while the sugar is dissolving. The mixture will begin to cook and form bubbles. After about 8-10 minutes, the mixture will start to form larger bubbles and turn golden brown in spots near the edge of the pot. At this point, swirl the pan once or twice over the heat and watch it closely so it doesn’t burn. After just about 10 minutes of total cooking time, the caramel should be a deep amber color. Turn off the heat and stir in the heavy cream whisking vigorously to incorporate it into the mixture. Add the chopped milk chocolate and stir well to incorporate. *From start to finish, the caramel sauce takes no more than 12 minutes to make. Immediately add the chocolate caramel sauce to the cheesecake base and whisk well to combine. It’s ok if some of the caramel remains in little chunks, as some of it will dissolve during baking and others will add nice bits of caramel in the finished cheesecake. Add the flour and cocoa powder and stir just until blended. Add the mixture to a bowl or pitcher with a pour spout and set aside.
Prepare the white cheesecake base. In a double boiler (or a wide bowl set atop a small sauce pot with about 1/2 inch of water in it), add the chopped white chocolate and melt it over medium heat. Using a handheld mixer (or stand mixer fitted with the paddle attachment), cream the sugar cream cheese, and mascarpone until light and fluffy about 2 minutes. Add eggs one at a time and blend just until no traces of egg are left. Add vanilla, lemon juice, sour cream, and salt and mix just until combined. With the mixer on low speed, add the melted white chocolate and mix just until combined. Stir in the flour and set the mixture aside.
Assemble the black and white cheesecakes. Working with one cheesecake at a time, use two equal-sized portioning scoops (or two equal-sized measuring cups) and scoop up the same amount of white and chocolate cheesecake bases. Pour the cheesecake batter into the baking pan at the same time being sure to add the white base to the Biscoff cookie side and the black base to the Oreo cookie side. Working quickly, scoop and add one or two more times depending on how tall you want your cheesecakes to be. Using this method, you should be able to get a nice even line right down the middle. But don’t worry too much if some of them aren’t perfect.
Bake the cheesecakes. Bake in a preheated 350°F/176°C oven for just about 50 minutes, or until the cheesecakes are slightly puffy and set, but not browned. You’ll know they’re done when they jiggle a tiny bit but bounce back when you press a finger lightly onto the center. Remove the cheesecakes to a wire rack to cool completely and then place them covered in the refrigerator overnight (for best flavor), or at least 4 to 5 hours.
Combine caramel sauce and cheesecake base. Working quickly, add the caramel sauce to the cheesecake base and stir or whisk to combine everything. Add the tablespoon of flour and gently incorporate it into the mixture. [*see below for helpful tips about incorporating the caramel]
Bake the cheesecake. Pour the cheesecake batter into the prepared Oreo crust and bake for approximately 1hr to 1hr and 10 minutes, or until the top is set and the middle is cooked through. The edges will slightly puff up and the middle will only slightly bounce or jiggle when the cheesecake is ready. Remove it from the oven to a wire rack and allow the cheesecake to cool completely. Refrigerate for at least 5 hours and even better overnight and Enjoy!

Notes

While making the caramel sauce for the black cheesecake base, you may want to periodically brush the sides of the pan with water using a silicone pastry brush in order to keep the sugar and water from crystalizing (see step-by-step recipe photos).
If baking one single cheesecake (8, 9, or 10-inch), adjust the baking time to 1hr to 1 hr and 10 minutes, or until the top is set and the middle is cooked through.
If you don’t have a food processor, just place the cookies into a bag (or double bag them) and use a rolling pin, wine bottle, etc. to pound them until they resemble coarse sand.
Make mini cupcake cheesecakes by adding foil muffin cups to a muffin tray, adding the cookie crumbs, and pressing down. It’s ok not to bake the crusts to set them if you’re short on time, or just don’t want to. Fill the cups with cheesecake batter 3/4 full and bake in a preheated 350°176°C oven for just about 25 minutes, or until the cheesecake is set and puffy, but not browned. The middle should slightly bounce or jiggle and you should be able to lightly touch the tops without it sticking to your finger when the cheesecake is ready.
Avoid a cracked or split cheesecake by not over-mixing the cheesecake batter once you’ve added the eggs. Eggs hold air in the batter which can cause the cheesecake to rise too much during baking causing it to crack.

How Do You Store Cheesecake?

You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it’s been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can’t tell it’s been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage.

Can You Freeze Cheesecake?

Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it’s at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can’t wait for it to thaw.

- If you’re freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you’re freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I’ve actually had cheesecake in the freezer for as long as 6 months and as long as it’s been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you’re freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.

Prep Time: 45 minutes
Cook Time: 50 minutes
Category: Cakes + Tortes
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1/2 Mini Cheesecake