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  • 2014/11/22
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Mini Oreo Cheesecake

レシピ
材料・調味料
Oreos
16
Packages cream cheese, soften at room temperature
2 cups
Sour cream
2 tbsp
Graduated sugar
3/4 cups
Vanilla bean paste (or vanilla extract)
1 tsp
Eggs
2
Pinch of salt
作り方
1
Preheat your oven to 350 degrees. Spray a non-stick muffin tin with some non-stick spray and place an Oreo cookie in the bottom of each muffin cup, set aside.
2
Place 4 Oreos in a resealable bag and bash them until they become crumbs using a skillet or a rolling pin, set aside.
3
In the bowl of a standing mixer fitted with a paddle attachment, add the cream cheese and allow it to get a head start by mixing it for about a minute.
4
Add the sugar, salt, eggs, sour cream, and vanilla and mix everything together on medium speed for about 3 minutes or until creamy and smooth making sure to scrape the sides of the bowl often.
5
Add the crumbled oreos and just mix them long enough to incorporate.
6
Using an ice cream scoop, divide your batter evenly in your prepared muffin tin and bake them for about 15 minute or until the top just looks set.
7
Allow them to cool at room temperature for about 20 minutes and then pop them in the fridge to set and cool for about 3 hours.
8
Enjoy!
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NOTES: If you use paper liners to line your muffin tin, you will get a more pale looking mini cheesecake (which is perfect). I opted out because I was out of paper liners. Also, feel free to omit the crumbled Oreos if you prefer a creamy plain cheesecake filling and have the bottom Oreo be the only Oreos you add to the recipe. I change it up from time to time so it’s up to you!

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