Time to share another dessert I made for my work’s soup club! I chose yesterday for my date since I knew my plans for Valentine’s Day would be minimal (little did I know I would wind up with no valentine at all… more on that later) and I’d have plenty of time for baking over the weekend. Even so, these were super simple to make!
I found this recipe on AllRecipes.com. The original can be found here.
Mini Oreo Cheesecakes
Yield: 12 mini cheesecakes
– 2 (250g) packages of cream cheese
– 1/2 cup sugar
– 2 eggs
– 12 Oreo cookies
– 3 (1 ounce) squares Baker’s Semi-Sweet Baking Chocolate
– 1 cup thawed Cool Whip topping*
* I did not use the Cool Whip topping for my mini cheesecakes.
A special baking recommendation I would like to make, especially if you found yourself alone during Valentine’s Day like I did, is to pour yourself a drink to serve as your baking companion. Even if that’s not the case, pour yourself a drink anyway. You deserve it for whipping up these tasty treats!
Both the wine (Sutter Home Moscato) and the glass were part of a care package one of my roommates threw together for me. They served me well.
Preheat your oven to 350 degrees F.
In a large mixing bowl, combine the cream cheese and sugar until well blended. Add the eggs into this mixture one at a time, beating on low speed until well blended.
Post-mixture-scooping results. Can anyone tell me what kind of beaters these are? They were the only ones I could find and worked really well with the cream cheese, but I would genuinely like to know what for what kind of mixing is their intended purpose.
Place baking cups in the wells of your muffin pan and fill each with an Oreo cookie. You can obviously use whatever kind of Oreo (or other similar sandwich cookie) you like. For the occasion of Valentine’s Day, I chose to use the new Red Velvet Oreos.
Also because they’re fucking delicious.
Once you’ve placed a cookie in each baking cup, fill each cup with your cheesecake batter. Don’t be afraid to fill each to the top with batter as you should have plenty of it and the cups won’t overflow while things are baking.
Witness my great filling skills.
Bake your mini cheesecakes for 20 minutes or until the centers are almost set. They’re be a bit puffed up when they come out of the oven but will deflate as they cool down. Once they’ve cooled, refrigerate them for 3 hours. After refrigeration, melt the Baker’s chocolate as directed on the package and drizzle over the cheesecakes. Add additional Cool Whip topping when ready to serve (as stated above, I omitted this step).
Tada! My little masterpieces.
See? Really easy to make. The biggest commitment is refrigerating them for the three hours but this is obviously a vital step. If you’re a fan of thick and creamy cheesecake, this is the perfect recipe for you. The only thing I would change would be the addition of a bit of vanilla to the recipe because there wasn’t much flavor beyond a general creamy cream cheese taste to it, and I’d like something to kick it up a notch. Also, in my experience, the Oreo cookie more or less retained its consistency, in other words it did not soften much after baking. If you’re looking for a softer “crust” to your mini cheesecake, I would recommend perhaps soaking the Oreo in something like milk or butter prior to baking, or crushing up Oreos to create your own crust, though both options do take away from the ease of this recipe. This is certainly a recipe I’ll come back to as it was a hit with my coworkers and wasn’t much of a hassle at all!
Have you tried this recipe, or a similar recipe? Any tips? Do you plan to try this if you haven’t yet? Let me know in the comments below!
Until next time, stay well, stay beautiful xx
Palettes and Palates 