Mini Oreo Cheesecake!
Do you ever just think of a specific food and then you have no peace until you can eat it? Please tell me it’s not just me. Regardless, at any given moment I will be craving cheesecake and this particular day I just really really NEEDED some oreo cheesecake.
Now there are quite a few oreo cheesecake recipes out there in the wonder of the internet. I chose to use this one from Live Well Bake Often but I made a few tweaks! I feel at this point it is only fair to warn you, this cheesecake needs a minimum of 4 hours to cool and set after it’s made. That is a long time if you want cheesecake now! But if you are like me just make these Oreo cheesecakes right before you go to bed and you don’t have to think about them sitting there uneaten just taunting you. That is only if, like me, you have no patience.
What You’ll Need:
- 12 Oreos for the crust plus 6 for the filling (eat the rest of the package)
- 2 tbsp Butter
- 1 1/2 Cups Cream Cheese
- 1/4 Cup Sour Cream (Weird I know)
- 1/3 Cup Sugar
- 1 tsp Vanilla
- 1 egg
I bought mini Oreos because a) they are adorable and b) it seemed WAY easier than making and piping a whipped topping. Nobody got time for that! Especially since you already have to wait for this cheesecake to set FOR FOUR HOURS. In case you didn’t figure it out I was unaware of this wait time when I started to make it. I can laugh about it now that the hunger rage is gone.
Ok, let’s get started, twist open those 18 Oreos and scrape out the icing? frosting? delicious Oreo filling? and separate the two. This may sound like the most obvious thing to you but a little tip count out your Oreos before beginning this process. I inevitably lost count and it was super annoying having to match the halves up to re-count them for the fifth time. Also, make sure to keep the 12 which will be for the crust separate from the 6 that will be for the filling.
Preheat your oven to 325 degrees (another positive of late night baking? it’s not stupid hot out so turning the oven on isn’t torture.)Crush up the 12 Oreos in a blender or food processor. If you don’t have either of those I almost entirely crushed this on a bowl with my water bottle before it clicked that I HAVE A BLENDER. So it’s totally possible but it will be tedious. Melt the butter and combine the two until completely mixed. It’ll kinda look like wet sand if that’s helpful. Here is the first place I went a little off book. While mixing up the crust I added finely ground instant coffee. It was late and seemed like a good idea at the time. Coffee can bring out the cholate flavour so let’s pretend that’s why I did it.
Line your muffin tin, scoop out the wet sand resembling crust mixture and evenly divide into each muffin cup. Using a spoon or similar tool pack down the mixture. Bake for 5 minutes and let cool.
Mix together the cream cheese and sour cream. Whichever way you choose to mix you will have to scrape down the sides of your bowl to have a smooth mixture.
Add your sugar and vanilla repeating the mixing, scraping sides down, more mixing process. Here is my second and third time going off book in one recipe ( I AM A BAKING REBEL THAT CANNOT BE STOPPED) I swapped out regular sugar for icing sugar to make the mixture smoother and added the Oreo filling into the mixture. How could you waste all that goodness?
Add in your 6 filling designated Oreo cookies. Riding high from all my off book adventures I ignored the part where I was supposed to also crush these Oreo cookies before adding them to the filling mixture. It wasn’t a disaster by any means (Thank goodness I’ve made it so far!) but it does mean there are larger chunks or Oreo cookies in my filling. So I was not bothered at all but if that’s not your preference just crush em up before adding.
Once your Oreos have broken down enough add the egg and mix on a low speed stopping as soon as it’s all mixed in. The Oreo cheesecake filling reminds me of the ‘grey stuff’ from Beauty and the Beast which was real exciting for me.
Divide the filling evenly into all the muffin cups then top with a mini Oreo! Bake at 325 for about 15 minutes.
Once these delicious little morsels come out of the oven and let them sit at room temperature for 1 hour. After that transfer them to the fridge for another 3 hours. It will be difficult but these tasty treats are worth the wait.
-Hannah
