Mini, Mini, Mini!

7 Dec

Since I’m on a recipe posting marathon, here’s another quite popular one:

Super Mini Oreo Cheesecake

We all have seen those gigantic pieces of cheesecake in local bakeries or restaurants. They look  absolutely delicious. But then you think of the however many miles you will have to run to burn the calories from eating half of the slice. Never fear, the Super Mini Oreo Cheesecake is here! These cute little cheesecakes are perfect for snack or finger food at parties. And they don’t have nearly as much calories in them as the regular kinds. These cheesecakes are sure to please whoever has a craving for cheesecake.

There are many variations to make this cheesecake. I also used Butterfingers and some extra Halloween candy to make these (they tasted just as great).

To make these delicious mini cheesecakes you will need:

  • 4oz of softened cream cheese (this should be at room temperature)
  • 3/8 cup of sugar (or 1 1/2 of a 1/4 cup)
  • 1 egg
  • 1/2 tablespoon of vanilla
  • 1/2 tablespoon of lemon juice
  • Oreos, Butterfingers, Kit Kats, Reese’s or any other candy you can think of

You will also need 12 mini baking cups (I used really small ones that were 1 5/8 inches in diameter) and a cupcake pan would be helpful as well.

Now the first time I tried making these I just added all the ingredients together and tried to mix them. That didn’t turn out so well so I tried a new way.

First I put the cream cheese into a mixing bowl and creamed it in the mixer. It should have a consistency of frosting. Set this aside.

Now in a separate bowl, use a fork and mix the egg evenly so the egg white and egg yolks are evenly mixed. Add the lemon or lime juice to the egg mixture.

Add the sugar and vanilla to the egg mixture and mix again.

Preheat your oven to 350 degrees Fahrenheit. Add the egg mixture into the cream cheese. Mix on high for about a minute and then mix on medium until the mixtures are thoroughly combined. Make sure there are no cream cheese chunks in the mixture.

I used Oreos and Butterfingers for these cheesecakes but almost any sweet can work. Be creative with it (I would love to see pictures). You could even use some extra Halloween candy or some freshly baked cookies. The choices are endless.

Well whichever kind of sweet you’re using, make sure to chop them up into little pieces. You can use a knife, crush them with a bag or a towel, or even take out the food processor.

Add the chopped cookie/candy/sweets mixture into the baking cups. Then pour the cream cheese mixture on top. Make sure the cups aren’t completely full because these rise when they are baked.

Bake for about 10 to 15 minutes. Let the cheesecakes cool slowly and then refrigerate. Refrigeration is very important in order for the cheesecake to firm up. It can be put into the freezer for quick eating.

Take these out for a snack, to entertain, or just to indulge on a quiet afternoon. They are very delicious and easy to make too.

Happy Eating!

(Instructables link)

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