MINI OREO CHEESECAKES
An easy two-ingredient Oreo crust topped with a smooth, creamy Oreo cheesecake topping. These Oreo mini cheesecakes make a perfect dessert for any time of the year!
Ingredients:
CRUST
- 1/4 cup packed light brown sugar
- 7 tablespoon unsalted butter(melted)
- 1 1/2 cup crushed graham cracker
CHEESECAKE
- 2/3 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoon vanilla powder
- ¾ cups Oreo Cookies, crushed
- 1 pound cream cheese, softened
- ½ teaspoon salt
- 2 ¼ cups heavy cream
Instructions:
CRUST
First, mix graham cracker crumbs with sugar.
Then, add the melted butter and mix until homogeneous.
Press into the mold. Put aside.
CHEESECAKE
First, beat the heavy cream until medium peaks form. Put aside.
Then, add the cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle until smooth (about 3 to 5 minutes). If you don't have a stand mixer or paddle, a hand mixer will also work, but will take twice as long to get a smooth consistency.
Add the cream cheese mixture to the heavy cream and beat until incorporated.
Gently fold in the Oreo cookies.
Fill the chosen pan with a light mound in the center, as the cheesecake will become slightly pressed in the center.
Refrigerate for at least 6 hours to harden or overnight for best results.
Remove from the refrigerator and smooth the top to even out the edges.
Serve with whipping cream and garnish with mini Oreos.
Happy Cooking Time.
