Sunday, July 17, 2011

Mini Baked Oreo Cheesecakes...

It was my official last day of holidays so I decided to cook up a storm and have a few friends over for dinner.  I planned a three course meal and of course the dessert had to be one of the highlights.  It all went off without a glitch and tasted unreal.  

My Menu
Entree:  Creamy Pumpkin Soup with Crusty Bread
Main: Swedish Meatballs with Caramelised Onion Mash and Steamed Greens
Dessert: Mini Baked Oreo Cheesecakes topped with Whipped Cream

Mini Baked Oreo Cheesecakes

1 packet of Oreos (original size)
1 packet of Oreos (mini size)
250g Philly Cream Cheese, softened
1/3 C Caster Sugar
1 Egg
1 T Lemon Juice
100ml Thickened Cream
Extra Cream for Whipping

  1. Preheat oven to 180 degrees
  2. Prepare 10 muffin tin holes with patty papers
  3. Twist the original size Oreos in half and place one in the bottom of each patty paper
  4. Beat cream cheese and caster sugar with an electric mixer until smooth and creamy.  Be sure to scrape down the sides occasionally
  5. Add egg and beat until well combined
  6. Add lemon juice and cream and beat until combined
  7. Cut remaining original size Oreos in quarters and fold through the cream mixture
  8. Divide the mixture evenly amongest the patty papers
  9. Bake in the oven for 20mins
  10. Once removed, leave to cool in tin for 30mins.  Transfer to air tight container and store in refrigerator until set.
  11. When serving remove patty paper and top with whipped cream and mini Oreo

Tips:  I found the silicon patty papers to be exactly the right size for the Oreo biscuit.  These cheesecakes can be frozen.


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