Absolutely Adorable Mini Oreo Cheesecakes
Prep time: 30 minutes
Bake time: 18-20 minutes
Chill time: 3 hours
(Recipe & play-by-play!)
Recipe from Teacher-chef
- 2 (250 g) packages Cream Cheese, softened
- 1/2 cup sugar
- 2 eggs
- 12 OREO Cookies
Heat oven to 350 degrees F. Beat cream cheese and sugar in large bowl with mixer until well blended.
Add eggs, 1 at a time, beating on low speed after each just until blended.
Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.
Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours.
I put the cream cheese in a bowl and let it sit out near the heating-up oven to soften it up a bit. It made beating it with the sugar so much easier!
This is with both eggs added. Doesn’t look particularly cheesecake-y but don’t worry!
The Oreo’s are getting impatient….
To get the mixture into the muffin cups with minimal mess, I transferred the goop from the bowl to a liquid measuring cup; the “spout” really helped to focus the direction of flow. Don’t they look like egg tarts?
The recipe called for 20 minutes/until the centres are almost set, but testing the centre ain’t easy, considering it’s not advisable to open the oven door. So, watch your cheesecakes carefully and when you start to see cracks forming on the surface, it’s time to take them out. Mine started cracking a bit around 18 minutes.
It was pretty tempting to eat them right away. Alas, I had to chill them for 3 hours!
Extremely worth the wait though! They’re so cute.
Mmmmmm…I don’t think I’ll be able to go back to plain graham crust….
I’d forgotten how easy and quick making cheesecake is! This is definitely something that I’ll be making again 🙂