Recipe: Appetizing Mini Oreo Cheese Cakes

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Mini Oreo Cheese Cakes. A simple cheesecake batter is baked on top of Oreo® cookies to make these cute mini cheesecakes. OREO Mini PHILLY Cheesecakes OREO Mini PHILLY Cheesecakes. These mini oreo cheesecake cupcakes are a party favorite and one of the best oreo cheesecake recipes! How to make Mini Oreo Cheesecakes. To make these mini cheesecakes, line a muffin pan with muffin cases (if you use smaller cupcake cases, you'll get more cheesecakes), then pop a whole Oreo into each one.

Mini Oreo Cheese Cakes Add all of the cheesecake ingredients to a mixing bowl, and whisk together until combined. Tips to make the perfect mini oreo cheesecakes: Use ROOM TEMPERATURE cream cheese: room temperature cream cheese becomes creamier when it is mixed and it incorporates much better with the other ingredients in this recipe. If your cream cheese is too cold, it tends to stay lumpy in the batter doesn't fully mix. You can cook Mini Oreo Cheese Cakes using 10 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Mini Oreo Cheese Cakes

  1. You need of Cookie crust.
  2. It's 4 ounces of Oreo cookie crumbs- about 10 cookies –crushed fine.
  3. You need 1 1/2 ounces of brown sugar.
  4. It's 1 1/2 ounces of butter -- melted.
  5. It's of Cheese Cake Batter.
  6. Prepare 1 pound of cream cheese -- softened.
  7. You need 2/3 cup of sugar.
  8. You need 2 of each eggs.
  9. Prepare 1 teaspoon of vanilla.
  10. You need 1/4 cup of cream (I have used sour cream or half and half and they come out great).

These creamy individual cheesecakes are filled with Oreo pieces and have a whole Oreo cookie at the bottom, making it pretty and quick to prepare. Make These No-Bake Mini Oreo Cheesecakes Instead. Spare yourself from a hot kitchen. On a hot day, cookies and cakes.

Mini Oreo Cheese Cakes step by step

  1. Cookie crust.
  2. Mix the crumbs, brown sugar and melted butter together by hand in a bowl until well combined..
  3. Place a paper liner in the muffin cups and spray the inside of the paper liner with pan spray. (This will help the cheese cakes come losse from the liners after they cool).
  4. Place 1 1/2 tablespoons of the crumb mixture in to each muffin cup. If you have extra distribute it between the 18-20.
  5. With a 1/3 of a cup or asmaller measuring cup press and smooth the crumb mixture..
  6. Cheese cake batter.
  7. Cream the cream cheese, cream and sugar together in a mixer on high speed until smooth about 2 minutes. scrape the bowl and mix for one more minute..
  8. Next Add the eggs and vanilla gradually with the mixer on.Stop, drop and scrape bowl after each addition. (NO LUMPS).
  9. Be careful not to beat a lot of air into the cheesecake batter..
  10. With a portion scoop or a tablespoonu fill each of the cups about 80 %. If you have extra distribute it between the 18-20.
  11. Bake in 300F oven until the cheesecake is set. It should Jiggles like Jell-O and have a very slight hint of brown (about 20-25 minutes depending on the oven).
  12. Allow to cool to room temperature. Cover and refrigerate until full cooled overnight. (*Note these freeze well, I make them a week ahead for events and they taste great).
  13. We use a variety of topping or even thin sliced fresh fruit and brushed on melted apricot preserves or glaze..
  14. They are about 144 calories each if you make 20..

WHY MINI NO BAKE OREO CHEESECAKES? I have a full-sized No Bake Oreo Cheesecake and an Ultimate Oreo Cheesecake, but I wanted a nice mini option for the days you want to share without having to cut into something. Mini cheesecakes are a great, simple way to serve cheesecake to a group, making these a perfect option. Place half of an Oreo into each liner which will become the crust. Make The Cheesecake - Mix together the softened cream cheese, eggs, sugar, lemon juice and vanilla until the consistency is light and fluffy.