mini oreo cheesecakes

I love Oreos. I love cheesecake. So you can imagine my bulging eyes when I found the recipe for Oreo Cheesecakes on the Wicked Noodle blog!


















Ingredients:

• 42 Oreos (almost one whole package), 30 left whole, and 12 coarsely chopped
• 2 pounds (32 ounces) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• pinch of salt


Directions:

1. Preheat oven to 275 F (yes, 275). Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. Beat cream cheese with an electric mixer on medium-high speed until smooth. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or overnight). Remove from tins just before serving.

Enjoy ♥

oreo truffle recipe

A couple of years ago, I took my first bite of Oreo Truffles and immediately had to get the recipe. Now, I want to share the recipe with you, and trust me, you will love these!

Ingredients:

• 1 package of Oreo cookies
• 1 (8 ounce) package of Cream Cheese, softened
• White chocolate or Vanilla bark (you will need to buy enough for 32 servings)

Directions:

1. Crush the entire package of Oreos using a food processor. Cookies should be very fine, not chunky.

2. Combine the crushed Oreos and the package of cream cheese in a large bowl. Mix together with your hands, mashing the cookies and cream cheese together.

3. Roll into 1" balls, and place on a wax-covered cookie sheet.

4. Freeze Oreo balls for 1 hour.

5. Remove Oreo balls from the freezer.

6. Melt the bark as instructed on the package.

7. Stick a toothpick into the frozen Oreo ball, to allow for easier dipping method.

8. Dip the Oreo ball into the bark, covering all areas of the ball. Place the truffle back onto the wax-covered cookie sheet. OR, for a decorative drizzle appearance like the picture above, use a spoon to drizzle the melted bark over the Oreo ball.

9. Refrigerate all Oreo truffles until coating is firm and cool (I usually refrigerate mine for a minimum of 3 hours).

10. Eat and become addicted!


Photograph is the property of Make a Whisk.