Mini Oreo cheesecakes
Mini Oreo cheesecakes are so easy to make with this no-bake cheesecake recipe made with that classic American biscuit as a base and crushed throughout. The kids can help you make these, as there's lots to keep them occupied - weighing, whisking, crushing and of course, eating the results!
Ingredients
- 2 x 154g packets Oreo cookies
- 280g full fat cream cheese
- 284ml double cream
- 75g caster sugar
- 2 tsp fresh lemon juice
- 1 drop vanilla extract
Method
- Ask your child to line a 12 hole muffin tray with paper cases.
- Count out 12 Oreo cookies to use as the base of your cheesecakes. Your little helper can have the task of placing a cookie into the base of each paper case.
- Count out 6 more Oreo cookies and place to one side, as they will be used later for decoration.
- For the creamy cheesecake topping, pour the double cream into a medium-sized mixing bowl. Whisk the cream with an electric whisk or a balloon whisk until the cream starts to thicken up. To test if it's ready, lift the whisk above the bowl; the cream that drips off should leave a trail on the rest. This is the perfect consistency!
- Add the cream cheese, lemon juice, caster sugar and drop of vanilla extract to the cream. Whisk all the ingredients together until the mixture is smooth and well combined.
- You should be left with approximately 7 Oreo cookies, which will be added to the cheesecake topping. Place the Oreos into a freezer bag or sandwich bag and seal shut, making sure that all the air is out of the bag. Your child can then crush the Oreos with a rolling pin, until they turn into crumbs.
- Tip the Oreo crumbs into the cheesecake mixture and stir to combine.
- Ask your little helper to spoon the cheesecake mixture into the paper cases, covering up the Oreo bases.
- Place the cheesecakes into the fridge for 2-3 hours to firm up.
- When ready to serve, decorate your cheesecakes by breaking the 6 remaining Oreo cookies in half and pushing a half into each cheesecake.
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