Mini Oreo Cheescakes

Happy Birthday to my sister Maggie! I made these Oreo cheesecakes for her birthday because she loves anything and everything with Oreos. (p.s. there will be a post about Oreo stuffed chocolate chip cookies coming soon!). 

I made these cheesecakes in my favorite mini cheesecake pan. The pan has removable bottoms that make popping the completed cheesecakes out of the pan very easy. I originally found a recipe for no-bake Oreo cheesecakes, but since they would be sitting out at a party for several hours, I decided to go with a more traditional baked cheesecake recipe. 

The topping was my own creation and it was fabulous! I wanted to use whipping cream, but did not want it to melt/run when sitting out for several hours. The trick was using cornstarch, instant pudding mix, and unflavored gelatin to help stabilize the whipping cream!

MINI OREO CHEESECAKES
printable recipe
16 ounces cream cheese
2/3 cup sugar
1/8 tsp. salt
2 eggs
1 tsp. vanilla extract
1/2 tsp. lemon juice
1/2 cup sour cream
15.5 oz package regular size Oreo cookies (3 dozen cookies)
8 oz. package mini Oreo cookies (36 for garnish, 1 cup chopped to put in batter)

Preheat the oven to 300 degrees F.

Place one full size Oreo cookie in the bottom of every mini cheesecake cup. This will serve as the "crust" of the cookie. I find that using the entire Oreo cookie (as opposed to just half) makes it easier to remove the cheesecakes from the pan after baking.

Beat the cream cheese for several minutes until it is smooth and creamy.

Add the sugar and salt. Add eggs one at a time until incorporated.

Add the vanilla extract and lemon juice. Fold in the sour cream and chopped Oreo cookies and mix until combined.

Pour the mixture into the prepared cups (2/3 full) and bake for 25 minutes (the tops should spring back slightly when touched).

WHIPPING CREAM TOPPING
1.5 cups heavy whipping cream
1/4 tsp. unflavored gelatin
3 tsp. corn starch
3 tbsp. instant vanilla pudding mix

Combine all ingredients and beat for several minutes until the cream thickens and soft peaks form. Pipe onto tops of cheesecakes and garnish with a mini Oreo.

Yields 3 dozen mini cheesecakes.

If you do not have a mini cheesecake pan, substitute using a muffin pan or mini muffin pan. This is a picture of the mini cheesecake pan that I have. It is the Nonpro 3919 Mini Cheesecake Pan and can be purchased on Amazon for under $20 - totally worth it!


Enjoy!

Mini Pumpkin Cheesecakes

I love all things mini! Pumpkin cheesecakes included. I made these cheesecakes with my new mini cheesecake pans and they were very simple. I have previously made mini cheesecakes in mini muffin pans, but they were no where near as pretty and easy to make as when using a mini cheesecake pan. The mini cheesecake pan has cups with removable bottoms, so it is simple to remove the cakes once they have cooled.

CRUST:
1 cup graham cracker crumbs
1 tbsp. light brown sugar
2 tbsp. melted butter
1 tbsp. maple syrup
1/4 tsp. cinnamon

CHEESECAKE FILLING:
8 oz. softened cream cheese
1/2 cup pumpkin puree
1 egg plus 1 egg white
1/4 cup light brown sugar
2 tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
pinch of ground gloves

TOPPING:
1 cup Whipping Cream
Cinnamon

Preheat oven to 375 degrees.

Grease inside of mini cheesecake pan with baking spray (a type of cooking spray that includes flour).

Mix crust ingredients until combined and then divide among 12 cheesecake cups. Press into bottom of cups using fingers or spoon.

In a bowl combine all cheesecake filling ingredients and mix until combined.

Spoon cheesecake filling into 12 cheesecake cups.

Bake for 14 minutes (do not allow the tops of the cakes to begin to crack).

Allow to cool for 20 minutes before removing cheesecakes from pan.

Store cheesecakes covered in the refrigerator.

Before serving, whip the whipping cream using a hand or stand mixed until soft peaks form. Pipe onto top of cheesecakes and sprinkle with ground cinnamon.

Yields 12 mini cheesecakes.

Enjoy!