Black & White Affair
December 23, 2012
It appears as if my sweet tooth is calling the shots these days. Maybe it's the holiday spirit, friends and family visiting from out of town, resulting in long lazy lunches or the fact that my trainer is on vacation. Whatever it is, I'm going to enjoy these last few days before making my New Year resolutions. I'm a sucker for anything Oreo, anything mini, and lately, anything cheesecake. So when my sister asked me to bake for her office Christmas party, mini Oreo cheesecakes naturally came to mind. My mom actually introduced me to Oreo cheesecake. She would make it for dinner parties, top it off with raspberry jam and crushed Oreos. It was always a crowd pleaser, and my sisters and I would be so excited when we found a slice in the fridge the next morning. I used her recipe and adapted it to make mini cheesecakes, they're cuter for a party. My recommendation is to make them the day before the event and refrigerate overnight - they taste so much creamier when they're cold. Oh... and definitely have a few extra Oreos to snack on while you make these - trust me, they'll come in handy. Warning: these are cute and unique. May cause mouth to water.Print
Mini Oreo Cheesecakes
By December 23, 2012Published:
- Yield: 18 mini cheesecakes
- Prep: 30 mins
- Cook: 20 mins
- Ready In: 50 mins
Oreos, cookies & cream - whatever you want to call it, these are perfect for a party if you really want to impress.
- 24 oreo cookies
- 2 tablespoon melted butter
- 500 grams cream cheese
- 3 tablespoon sugar
- 1 teaspoon vanilla essence
- 2 eggs
- 1 cup sour cream
- 100 grams milk and white chocolate melted
- Preheat oven to 275 degrees Fahrenheit. Line standard muffin tin with paper cups.
- Separate 12 oreo cookies, scraping the cream from one side. Take 12 cookies with no cream and put in a food processor. Pulse until fine.
- Add melted butter to the crumbs and mix well. Put 1 tablespoon of the crumbs in each paper cup and press down with the back of the spoon. For the other cookies, chop into bite sized pieces with a knife.
- With an electric mixer, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
- Add the eggs one at a time. Beat to combine then add sour cream. Stir in chopped cookies.
- Divide the batter among the cookie-filled cups. Bake until set about 22 minutes. Let cool completely then refrigerate for at least 6 hours or overnight.
- Before serving, peel the paper cup off the cheesecake. Put the melted chocolate in piping bag and drizzle milk and white chocolate on top to decorate.