MINI OREO CHEESECAKES
The last mini cheesecake recipe I shared with you was these Mini Chocolate Orange Cheesecakes – have you tried them yet? You totally should, they are so good. Today, I bring you a new one to try! Let me introduce you to these Mini Oreo Cheesecakes.
These mini cheesecakes are so creamy and full of delicious crushed Oreos. For the crusts, I used whole Oreos – for looks, and also makes the process a lot quicker and easier!
If you are a big fan of cheesecake and Oreos, you must give these a try. You won’t be disappointed.
If you use muffin cases for this recipe, you’ll get about 12 – 14 mini cheesecakes. If you use cupcake cases, which tend to be much smaller, you can get up to 24 cheesecakes. This recipe is absolutely perfect for sharing.
I won’t judge though if you just want to store them, and keep going back for one every time the craving strikes. In fact, you can keep these cheesecakes in the fridge for up to 4 days! 🙂
They are also freezer-friendly, and can be frozen for up to 2 months. But let’s face it, they won’t last that long.
INGREDIENTS
INSTRUCTIONS
FOR THE CHEESECAKES
Preheat the oven to 150C/300F/Mark 2. Line a 12-hole muffin pan with muffin cases, and add a whole Oreo to each one. Set aside.
Whisk together the cream cheese, sugar, egg, egg yolk, vanilla, and yogurt until combined. Fold in the crushed Oreos.
Divide the mixture between the prepared muffin cases, and bake for 15 minutes. Turn off the oven and leave the cheesecakes inside for 15 minutes without opening the door. Open the door slightly and leave them for a further 5 minutes.
Refrigerate until completely cool, about 2 - 4 hours.
FOR THE GANACHE
Add the chocolate and heavy cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one. Once the cream is hot, continue stirring until melted and smooth.
Pour the ganache over the cooled cheesecakes, sprinkle with crushed Oreos, and allow to set before serving.
NOTES
Leftover cheesecakes can be stored in an airtight container in the fridge for up to 4 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before glazing and serving.
thanks done share recipes to : https://marshasbakingaddiction.com/mini-oreo-cheesecakes/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=336832710_10336674_345287
These mini cheesecakes are so creamy and full of delicious crushed Oreos. For the crusts, I used whole Oreos – for looks, and also makes the process a lot quicker and easier!
If you are a big fan of cheesecake and Oreos, you must give these a try. You won’t be disappointed.
If you use muffin cases for this recipe, you’ll get about 12 – 14 mini cheesecakes. If you use cupcake cases, which tend to be much smaller, you can get up to 24 cheesecakes. This recipe is absolutely perfect for sharing.
I won’t judge though if you just want to store them, and keep going back for one every time the craving strikes. In fact, you can keep these cheesecakes in the fridge for up to 4 days! 🙂
They are also freezer-friendly, and can be frozen for up to 2 months. But let’s face it, they won’t last that long.
INGREDIENTS
- FOR THE CHEESECAKES
- 12 - 14 Oreos
- 2 cups cream cheese 450g, softened
- 1/2 cup caster/granulated sugar 100g
- 1 large egg + 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1/2 cup Greek-style yogurt 120g
- 6 Oreos crushed
- FOR THE GANACHE
- 1/2 cup chocolate (milk, dark, or semi-sweet) 90g, coarsely chopped
- 1/4 cup double/heavy cream 60ml
INSTRUCTIONS
FOR THE CHEESECAKES
Preheat the oven to 150C/300F/Mark 2. Line a 12-hole muffin pan with muffin cases, and add a whole Oreo to each one. Set aside.
Whisk together the cream cheese, sugar, egg, egg yolk, vanilla, and yogurt until combined. Fold in the crushed Oreos.
Divide the mixture between the prepared muffin cases, and bake for 15 minutes. Turn off the oven and leave the cheesecakes inside for 15 minutes without opening the door. Open the door slightly and leave them for a further 5 minutes.
Refrigerate until completely cool, about 2 - 4 hours.
FOR THE GANACHE
Add the chocolate and heavy cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one. Once the cream is hot, continue stirring until melted and smooth.
Pour the ganache over the cooled cheesecakes, sprinkle with crushed Oreos, and allow to set before serving.
NOTES
Leftover cheesecakes can be stored in an airtight container in the fridge for up to 4 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before glazing and serving.
thanks done share recipes to : https://marshasbakingaddiction.com/mini-oreo-cheesecakes/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=336832710_10336674_345287
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