Mini Baked Oreo Cheesecakes – Dangerously Addictive

I suspect this recipe might produce some die hard Justin Bieber style hardcore crazy fans. Just try putting only 2 of these things out for your 3 kids & see that happens, it won’t be pretty..I promise. (I would put my money on the girls, they fight dirty)

You have been warned.

People don’t so much “eat” mini baked Oreo cheesecakes, it resembles something closer to osmosis. Fascinating really.

It started when I found tubs of mini oreos in a rare trip down the cookie isle in the grocery store. They are so super cute I had to have them. There also happened to be a 2 for one deal on Philadelphia cheese this week. These cheesecakes were destined to be!

I have not put exact numbers for the oreos because I found quite a few broke while I was making the bases so if you have any extra just put them in the batter. After all, you can never have too many Oreos right?

Mini Baked Oreo Cheesecakes

Ingredients:

• 2 boxes oreos
• 1 tub mini oreos
• 3 large eggs at room temp
• 3 boxes Philadelphia at room temp
• 3 tbs plain flour
• 1 tsp vanilla bean paste
• 285g sour cream at room temp
• 1 tsp lemon zest
• pinch of salt

Method:

1. Preheat oven to 200c/390f & line 2 12 hole cupcake trays with cupcake liners.
2. Twist the oreos to separate the 2 halves of the sandwich cookie & place one in the bottom of each cupcake liner, cream side up (you can remove the cream if you like but it just kind of dissolves into the cheesecake anyway.)
3. Place the remaining oreos in a freezer-bag & smash with a rolling pin into rubble (some should be dust, some should be sizable chunks) & set aside for later
4. With an electric mixer or tabletop mixer with balloon whisk attachment beat the cream cheese until light & fluffy & gradually add the sugar & whisk until dissolved.
5. Give the sides of the bowl a scrape down & add the eggs one by one, whisking to combine & add flour, vanilla, salt, lemon zest, sour cream & finally the Oreo chunks.
6. Equally divide amongst the 24 cupcake liners & top each with a mini Oreo (feel free to eat the leftover mini oreos while waiting for the cheesecake to bake!)
7. Bake for 10 minutes then reduce the heat to 90c/195f & bake for a further 25minutes. Allow to cool in the oven for about 2 hours with the door ajar then refrigerate for at least an hour before serving.

Serve with caution

It all got me thinking about how you eat your oreos. I am a cheesecaker, are you a twister, a dunker, a crumbled over ice creamer?

How do you guys like your oreos?

XOX Shannon