Pastry by Saloni

How to Make the Biscuit Base
1 Line a cupcake pan with paper cupcake liners or silicone liners. If using silicone liners, you can skip the cupcake pan.
2 Crush Oreo biscuits (with cream) in a food processor or place them in a Ziplock bag and crush with a rolling pin until fine crumbs form.
3 Combine the crushed Oreos with melted butter until the mixture resembles wet sand.
4 Spoon 2 teaspoons of the mixture into each liner, pressing it down firmly to create an even base.
5 Chill in the refrigerator for 30 minutes to set.
How to Make the No-Bake Chocolate Cheesecake:
7 Heat 85ml of whipping cream in a small saucepan until it begins to boil. Pour over the dark chocolate and stir until smooth. Set aside to cool.
8 In a bowl, beat softened cream cheese, powdered sugar, cocoa powder, and vanilla extract until smooth.
9 Add the cooled chocolate mixture to the cream cheese mixture and blend until fully combined.
10 Whip cold whipping cream in a chilled bowl using an electric mixer until medium peaks form.
11 Gently fold the whipped cream into the cream cheese mixture until incorporated.
12 Spoon the filling into the liners, filling them to the rim.
13 Refrigerate for 4-5 hours, then freeze for a firmer texture. Thaw in the fridge for 3-4 hours before serving.
How to Make the Espresso Whipped Cream:
15 In a bowl, combine cold whipping cream, powdered sugar, cocoa powder, and espresso powder.
16 Beat on medium-high speed until stiff peaks form.
17 Pipe the whipped cream onto the cheesecakes just before serving using a star tip (Wilton 1M or ATECO 869).
18 Garnish with chocolate shavings.