Baked Lunchbox

Mini Oreo Cheesecake Cups: tummy got so full with just one bite! [RECIPE INCLUDED]

Cheesecakes are being such an “it” thing in bakeshops and coffeeshops, and I just need to know how to make it. I’ve already done non-baked cheesecakes before but this time, it requires baking.

It turned out to have a velvet texture and richness to it.

First, prepare the crust: grind some oreos and mix a little bit of butter or cream cheese to harden it up a bit.

Another option for the crust would be placing an Oreo cookie at the bottom of each cup. This is an easier and faster method. Either one will taste equally delicious anyway ;)

Pour in cheesecake batter, sprinkle the Oreo crumbs on top and pop it in the oven for 22 minutes.

Bring it out and chill for at least 1 hour. Ready to serve!

It’s okay if center looks under-baked because it will come together when chilled.

If you eat this fresh out of the oven, it wouldn’t taste as good as it is chilled. Actually, I find it yucky to eat hot cheesecakes! xD

Well, this New York-style cheesecake was okay. I still like the non-baked better. I have bias preference when it comes towards cheesecakes! Haha! xD

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OREO CHEESECAKE:

6 whole Oreos

6 Oreos, chopped

1/2 pack cream cheese

1/4 Cup sugar

1 eggs, lightly beaten

1/4 Cup sour cream

1/2 tsp. pure vanilla extract

1) Using an electric mixer, medium speed, cream the cream cheese until smooth.

2) Gradually add sugar until light & fluffy. Add vanilla. 

3) Low speed, drizzle in egg.

4) Add sour cream.

5) Stir in half of chopped Oreos.

6) Pour into prepared cups, fill top. Sprinkle chopped Oreos on top.

7) Bake 22 minutes under 275ºF. Rotate pan halfway.

8) Bring out before center looks done. It will be wobbly and shiny but it will still cook while the pan is still hot. 

9) Cool in room temperature for 30 minutes. Place in fridge, chill at least 4 hours to overnight. Do not remove from pan.

10) Serve with caramel syrup or fresh fruit!

ENJOY!