I just recently moved into my new place and haven’t the chance to bake anything for a while because I was in between two places. So after getting just about everything set in my new place I decided finally to bake something.
I took a nod from Monica at Lick The Bowl Good and her Mini Oreo Cheesecakes she made a while ago. I know these aren’t exactly cupcakes but they are verrrrry close! I wasn’t sure if I wanted to follow Monica’s recipe or try my own. I decided to venture into a no bake cheesecake since i haven’t done that yet. I modified this No-Bake Cheesecake recipe a bit and made it my own, plus I added ‘Spring time’ Oreos!
No-Bake Oreo Mini-Cheesecakes
- 2 (8 ounce) packages cream cheese @ room temperature
- 2 teaspoons lemon juice
- 1 cup heavy whipping cream,
- 3/4 cup white sugar
- 1 tablespoon vanilla
- 24 oreos
Place 14-16(mine made about 14 cakes, but it can make more depending how much you fill them) oreos into cupcake liners. Take the rest of the oreos and place them in a zip-lock bag and crush them with a rolling pin or anything else that will do the job. Whip one cup of the heavy whipping cream until stiff
(don’t mix it too much or it will turn into butter) and set aside. Mix cream cheese, lemon juice, vanilla and sugar into there are no more lumps and it is smooth. Fold in whipped cream to cream cheese mixture. (I had to use a whisk to get it mixed in well) Mix in about 3/4’s of the crushed Oreos into the mixture. Divide mixture evenly between the cupcake liners. Top with leftover crushed oreos. Refrigerate over night and enjoy!