Now I’ve been wanting to make these little cheesecakes for years because they just seem so ingenious to me. I mean, come on, using an Oreo cookie as the crust! It’s freaking brilliant…and delicious. Once baked, the cookie softens and adds the perfect amount of crunch to the base of the cheesecake.
Plus, coupled with the chunks of Oreos that you fold into the cheesecake batter, it’s like cookies and cream heaven.
Mini Cookies and Cream Cheesecakes (adapted from Martha Stewart’s Cupcakes)
Makes about 16 cupcake-sized cheesecakes
24 Oreo cookies, 18 for the crust, 6 to be chopped
1 pound cream cheese (2-8 ounce blocks), room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup sour cream (not non-fat)
Pinch of salt.
Preheat the oven to 275˚F. Place liners in two standard-sized muffin tins. Drop an Oreo cookie to serve as the crust in each liner and set aside.
Roughly chop the remaining six Oreo cookies to be folded into the cheesecake batter. Set aside.
In the bowl of a stand mixer, beat the cream cheese until it is very smooth, scraping down the sides as needed. About 3 minutes. With the mixer on a medium speed, add the sugar and vanilla. Beat well, at least another minute. Add the eggs one at a time, beating well and scraping after each egg is added to ensure a smooth batter. Add the sour cream and salt. Mix for an additional minute. Fold in chopped Oreos.
Using a medium-sized cookie scoop, portion the cheesecake batter into the Oreo lined paper liners. Bake for 22 to 25 minutes or until filling is set. Cool completely at room temperature, chill for at least four hours in the fridge before serving. Serve cold. Enjoy.
Baked cheesecake recipes are often laden with tricks and tips: leave the cake in the oven to cool, open the oven door and allow to cool overnight, bake till the centre no longer jiggles, bake till the centre just jiggles — it’s all too much for me. I just want a recipe that is fail-safe and delicious every time. Enter the Almost-No-Bake Lemon Cheesecake. I love this cheesecake because it so dang easy and delicious. I mean, please, you barely have to turn on the oven.
To me, the perfect cheesecake is dense and firm but still moist. Often times when cheesecakes are baked they get either spongy or dry — neither which is appealing to me — this is why a no-bake cheesecake is so fantastic. Since the cake isn’t baked and is set with gelatin (well, who am I kidding, it’s set with jello), you get a dense, firm cheesecake that has all the natural moisture of the cheese still in it because it hasn’t been baked!
This recipes call for whipped heavy cream and it is important that you whip the cream into very stiff peaks. You don’t need to make butter or anything, but just make sure that the whipped cream stands stiffly off the end of the whisk before folding it into the cheesecake batter.
Though I made this cheesecake with Chocolate Wafer Crust — Collin Murray loves the chocolate and lemon combo because he’s a little weird but you could also make it with a Graham Cracker Crust if that combination is more your style.
Almost-No-Bake Lemon Cheesecake (adapted from The New Saint Louis Symphony of Cooking)
Makes one 9 to 10-inch cheesecake
For the crust:
1 recipe Chocolate Wafer Crust
For the filling:
3-ounce box lemon jello
1 cup boiling water
3 tablespoons fresh lemon juice
8 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla paste or extract
1 cup heavy cream, whipped firm
To prepare the crust:
Prepare as recipe directs using a 9 to 10 inch spring form pan. Allow to cool slightly.
To prepare the filling:
Dissolve jello into the boiling water and add lemon juice. Allow to cool. In the bowl of a standing mixer, beat cream cheese, sugar and vanilla till smooth. Blend in the cooled jello/lemon mixture and beat till smooth.
Using a rubber spatula, gently fold the stiffly beaten heavy cream into the cheese/jello mixture. Pour the mixture into the cooled crust and chill for at least four hours. Enjoy!