(Image source here.)
Once I had to bake multiple types of desserts for a girls' camp fundraiser. For ideas, I turned to the channel of Rosanna Pansino on YouTube; she is the well-known hostess of "Nerdy Nummies," which are how-to videos on making cute and delicious desserts. One of the recipes that I particularly enjoyed was titled "Panda Mini Oreo Cheesecakes." The steps are actually quite simple and the result is very tasty. However, Ro does not explain the steps in too much depth.
Recipe for Mini Oreo Cheesecakes
Makes 12 servings.
Basic Utilities:
- Cupcake or cheesecake tray
- Cupcake liners
- A blender
- Something to press and flatten the crust (see step 2)
- A hand or stand mixer (such brands as KitchenAid or Oster)
- A mixing spoon
- A medium-small bowl
- A larger bowl
- A bowl
The crust:
- 12 Oreos, blended (If no blender is available, finely crush the Oreos.)
- 1 tbsp. unsalted butter, softened (room temperature)
The filling:
- 12 oz cream cheese (1 1/2 8 oz sticks)
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1 egg
- 5 Oreos, without filling, crumbled
Whipped Topping (if desired):
- whipped topping of your choice
OR
- 1 cup heavy cream
- 2 tbsp. powdered sugar
- 1/2 tsp. vanilla extract
- optional piping bag
- optional tall cup
Instructions
1.) Blend or finely crush 12 Oreos with filling into the medium-small sized bowl. Use hands to mix well with softened butter. The crumbs should stick together a little when pressed together.
2.) Line the cupcake tray. Scoop and pack 1 tbsp. of crust and place in each liner. Then take an object with a round, flat, bottom, such as a cup. In each liner, press down and rotate with the object to pack the Oreo crust into the liner.
3.) Heat the oven to 350 degrees and bake the Oreo crust for 5 minutes, then take it out of the oven and let it cool a little.
4.) In the large bowl, beat the 12 ounces of cream cheese and 1/2 cup of sugar with the electric hand mixer. Commonly, the mixture gets stuck in the blades of the mixer. The method I use is taking the butter knife and cutting it through the mixture on the spinners, then easing it out and back into the bowl. (Experiment with it yourself.) Every time that too much gets stuck, you should do this.
5.) Once the cream cheese and sugar are nicely blended, add the egg and 1 tablespoon of vanilla extract and beat. Use the butter knife if necessary. When it is thoroughly mixed and the shade of cream is a bit darker than it was, set the hand mixer aside. You will not need it anymore, unless you are making whipped cream.
6.) Take the cream out of 5 Oreos. You will not need the cream. Crumble the cookies into the remaining bowl, not as finely as the crust, but to a medium-small size. These will be put in the filling to be eaten.
7.) Put the crumbled Oreos into the bowl of filling and use the mixing spoon to fold in the Oreos. Spread them throughout the filling evenly so that each mini cheesecake will have about the same amount of Oreos in its filling. Be careful and mind the crust.
8.) Scoop about 2 tablespoons of filling into each liner on top of the crust, or about 3/4 or 75% full. The cheesecake does not rise very much.
9.) Take the tray and gently and repeatedly tap its bottom on a flat surface. The purpose of this is to let any air bubbles out. Be careful as to not destroy the quality of any of the cheesecakes or their crusts.
10.) Bake at 325 degrees for 15-20 minutes, or until the mini cheesecakes no longer feel too liquid-like or squishy. They should only be a little bit golden.
11.) Place the tray in a refrigerator or freezer to help it cool down more quickly, if desired. Serve cold with whipped cream (if desired).
How to make the whipped cream:
1.) Beat the 1 cup of heavy cream until you have fluffy peaks. If you have a certain mixer head that makes creams better, use that. The liquid may splash or spray, so be careful.
2.) Add the 2 tablespoons of powdered sugar and the 1/2 teaspoon of vanilla extract. Beat until there are stiffer peaks, and the peaks should also be slightly more cream-colored.
3.) Either put in the fridge to chill and spoon onto the completed mini cheesecakes or place a piping bag into a tall cup and fold the sides of the bag over the cup's lip. Spoon the whipped cream into the piping bag and chill.
I recommend watching Ro's video if you are confused (link above).
Once I had to bake multiple types of desserts for a girls' camp fundraiser. For ideas, I turned to the channel of Rosanna Pansino on YouTube; she is the well-known hostess of "Nerdy Nummies," which are how-to videos on making cute and delicious desserts. One of the recipes that I particularly enjoyed was titled "Panda Mini Oreo Cheesecakes." The steps are actually quite simple and the result is very tasty. However, Ro does not explain the steps in too much depth.
Recipe for Mini Oreo Cheesecakes
Makes 12 servings.
Basic Utilities:
- Cupcake or cheesecake tray
- Cupcake liners
- A blender
- Something to press and flatten the crust (see step 2)
- A hand or stand mixer (such brands as KitchenAid or Oster)
- A mixing spoon
- A medium-small bowl
- A larger bowl
- A bowl
The crust:
- 12 Oreos, blended (If no blender is available, finely crush the Oreos.)
- 1 tbsp. unsalted butter, softened (room temperature)
The filling:
- 12 oz cream cheese (1 1/2 8 oz sticks)
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1 egg
- 5 Oreos, without filling, crumbled
Whipped Topping (if desired):
- whipped topping of your choice
OR
- 1 cup heavy cream
- 2 tbsp. powdered sugar
- 1/2 tsp. vanilla extract
- optional piping bag
- optional tall cup
Instructions
1.) Blend or finely crush 12 Oreos with filling into the medium-small sized bowl. Use hands to mix well with softened butter. The crumbs should stick together a little when pressed together.
2.) Line the cupcake tray. Scoop and pack 1 tbsp. of crust and place in each liner. Then take an object with a round, flat, bottom, such as a cup. In each liner, press down and rotate with the object to pack the Oreo crust into the liner.
3.) Heat the oven to 350 degrees and bake the Oreo crust for 5 minutes, then take it out of the oven and let it cool a little.
4.) In the large bowl, beat the 12 ounces of cream cheese and 1/2 cup of sugar with the electric hand mixer. Commonly, the mixture gets stuck in the blades of the mixer. The method I use is taking the butter knife and cutting it through the mixture on the spinners, then easing it out and back into the bowl. (Experiment with it yourself.) Every time that too much gets stuck, you should do this.
5.) Once the cream cheese and sugar are nicely blended, add the egg and 1 tablespoon of vanilla extract and beat. Use the butter knife if necessary. When it is thoroughly mixed and the shade of cream is a bit darker than it was, set the hand mixer aside. You will not need it anymore, unless you are making whipped cream.
6.) Take the cream out of 5 Oreos. You will not need the cream. Crumble the cookies into the remaining bowl, not as finely as the crust, but to a medium-small size. These will be put in the filling to be eaten.
7.) Put the crumbled Oreos into the bowl of filling and use the mixing spoon to fold in the Oreos. Spread them throughout the filling evenly so that each mini cheesecake will have about the same amount of Oreos in its filling. Be careful and mind the crust.
8.) Scoop about 2 tablespoons of filling into each liner on top of the crust, or about 3/4 or 75% full. The cheesecake does not rise very much.
9.) Take the tray and gently and repeatedly tap its bottom on a flat surface. The purpose of this is to let any air bubbles out. Be careful as to not destroy the quality of any of the cheesecakes or their crusts.
10.) Bake at 325 degrees for 15-20 minutes, or until the mini cheesecakes no longer feel too liquid-like or squishy. They should only be a little bit golden.
11.) Place the tray in a refrigerator or freezer to help it cool down more quickly, if desired. Serve cold with whipped cream (if desired).
How to make the whipped cream:
1.) Beat the 1 cup of heavy cream until you have fluffy peaks. If you have a certain mixer head that makes creams better, use that. The liquid may splash or spray, so be careful.
2.) Add the 2 tablespoons of powdered sugar and the 1/2 teaspoon of vanilla extract. Beat until there are stiffer peaks, and the peaks should also be slightly more cream-colored.
3.) Either put in the fridge to chill and spoon onto the completed mini cheesecakes or place a piping bag into a tall cup and fold the sides of the bag over the cup's lip. Spoon the whipped cream into the piping bag and chill.
I recommend watching Ro's video if you are confused (link above).