Wednesday, July 30, 2014


Happy National Cheesecake Day! Cheesecake will always be one of my favorite treats because of its decadent taste and texture.

There are hundreds of ways to customize this dessert. From different toppings to different crusts and fillings, there’s a cheesecake for every mood and personality. Generally, I opt for fruit-flavored cheesecake. But recently, I tried the Cheesecake Factory’s OREO cheesecake, and I fell in love with it. The mixture of cheese and chocolate was the perfect amount of sweetness.

I was excited to replicate the recipe, but it was a bit impractical for me to make an entire cheesecake. So I decided to make a mini version. Mini cheesecakes are great for parties and gatherings because they’re easy to pick up and eat. Not to mention, they keep you from over-indulging on a 1,000 calorie slice!

I topped my OREO cheesecakes with homemade whipped cream (because whipped cream makes everything better). The end result was light and creamy and not overly sweet!

Makes about 18 mini cheesecakes

For the filling
·         18 whole OREO cookies
·         2 (8 ounce) cream cheese packs, softened to room temperature
·         3/4 cup sugar
·         2 eggs
·         1 teaspoon vanilla
·         10 OREO cookies, cream removed and broken into pieces

For the whipped cream
·         1/2 cup heavy whipping cream
·         2 tablespoons powdered sugar
·         1/2 teaspoon vanilla extract

For the filling
1.       Preheat oven to 350 degrees Fahrenheit
2.       Line two, 12-count muffin tins with cupcake liners
3.       Place a whole OREO cookie in each of the cupcake liners
4.       Mix cheese and sugar together on high speed until well creamed
5.       Add eggs and vanilla and mix again
6.       Stir in Oreo cookie pieces
7.       Fill each muffin pan cavity 3/4 full with cream cheese mixture
8.       Tap pan on counter to release air bubbles
9.       Bake for 25 minutes
10.   Remove from oven and let cool completely on wire rack
11.   Transfer to refrigerator and chill at least 4 hours

For the whipped cream
1.       Beat heavy whipping cream, powdered sugar, and vanilla on high speed until high peaks form (about two minutes)
2.       Use a pastry bag or knife to spread whipped cream on top of cheesecakes
3.       If you like a lot of whipped cream, you may want to double the recipe!

The OREO cookies will be your cheesecake's crust.

The cream cheese mixture is packed with OREO pieces.

The mini cheesecakes right after being removed from the oven.

Garnish your mini cheesecakes with whipped cream and mini OREOs!

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