Mini Oreo Cheesecakes

I have a very fuzzy memory of having mini cheesecakes like this when I was a kid. Maybe not Oreo's, but with a Vanilla Wafer or Nilla Wafers as the crust and a raspberry or strawberry topping. Either way when requested to have cheesecake for dessert I obliged.

Cheesecake is great! But, and there is a but, it is super rich and sometimes a bit much to take on as a dessert. Therefore these "cupcake" cheesecakes are a great way to serve it without having to try and cut the perfect slice. Plus, one whole cookie acts as the base and saves loads of time and effort! Gotta love short cuts! 

Since Kraft have taken over Cadbury they have made Oreo Cadbury chocolate bars and at Easter we get Oreo Eggs - since it's that time of year I added these on top as a decoration! If it's not Easter add on a mini Oreo! Remember any sandwich cookie/biscuit would do as a base and the cheesecake flavors are endless! So, be creative and bake your favorite mini cheesecake, but to start this is how I made these! 

Mini Oreo Cheesecakes

makes 15

21 Chocolate Creme Cookies

455g full fat cream cheese

200g sugar

1 tsp vanilla extract

4 large eggs, room temp

250ml sour cream

pinch of salt 

Heat the oven to 135C/275F and line a muffin tin with liners and place a whole cookie at the bottom of each liner. Beat the cream cheese until soft before gradually adding the sugar. Once combined add the vanilla and mix. Gently beat the eggs together in a bowl before gradually adding to the cream cheese mixture, scraping down the bowl as needed. Then add the sour cream and salt and beat. Chop up the remaining cookies, which should be 6 cookies, fold into the cream cheese mixture. Using a medium sized ice cream scoop fill the muffin liners with the cheesecake mixture. Bake for 22 minutes rotating the tins half way through baking. Filling will still be a bit wobbly, but should be slightly firm and colored on top. Leave to cool completely before placing in the fridge over night or for a minimum of 4 hours. 

Chocolate Glaze (optional)

170g of chocolate, mix of milk and dark or one or the other, broken up 

140ml double cream 

In a double broiler melt the chocolate, stirring occasionally. When the chocolate is almost melted remove from the heat and slowly add the double cream mixing in quick small circles with a whisk, until the mixture comes together and is smooth and shiny.

To Finish: Top the chilled cheesecakes with a tablespoon of the glaze and gently spread with the back of the spoon. Top with chocolate eggs or cookie or nothing and serve! 

Cookies and Cream is not just an ice cream flavor! These mini cheesecakes are just the right portion size and the cookie gives a nice texture to the creamy cheesecake, great for dessert or afternoon treat! 

* This is NOT a sponsored post. All views and opinions are my own. Please see my contact/policy page above for more information. Recipe adapted from Martha Stewart. 

* I linked this post up with Treat Petite hosted by The Baking Explorer and Cakeyboi 

Mini Chocolate Egg Cookies

Easter candy here in the UK is boring. I’m not saying this to pick a fight or be rude. It’s just all chocolate. Jelly beans aren’t a thing so no big bags of Brach’s jelly beans or Starburst of Jolly Rancher flavoured jelly beans.

Peeps aren’t a thing, I mean I understand why because Peeps are pretty gross. Unless they are like a couple days old and a bit chewy. Even though they aren’t my favorite they are at least something different! The American in me needs variety!

All the UK has is chocolate. Numerous different variations on a plain hollow chocolate egg. Boring. I lie there are hollow chocolate bunnies too. Don’t even get me started on how over hyped and sickly Cadbury Creme Eggs are.

Now that I got that all out of my system I can confess that my one secret Easter indulgence is the mini egg. A solid chocolate egg covered in a candy shell.

It was when I was browsing the seasonal shelfs at my local grocery store chain that I came across micro chocolate eggs. Of course I bought two bags to put into cookies. If you can’t find micro mini eggs then I’d buy the regular ones and bust them up. Busting them up might help take the edge off of the disappointment in the lack of variety of Easter treats.

With added white chocolate chunks, I thought it would complement the pastel colors of the candy coating on the chocolate eggs.

Mini Chocolate Egg Cookies
150g soft unsalted butter
125g soft light brown sugar
100g caster sugar
2 tsp vanilla extract
1 egg, fridge cold
1 egg yolk, fridge cold
300g flour
½ tsp bicarb of soda
100g white chocolate chunks
200g mini/micro chocolate eggs

Heat the oven to 170C/gas mark 3 and line a baking sheet. Melt the butter and leave to cool while you weigh out the sugars in a big mixing bowl. Then add the melted butter and beat until combined, followed by the vanilla, egg and egg yolk, beat until light and creamy. Add the bicarb to the flour before gently mix in the flour in 3 or 4 parts until just combined. Fold in the white chocolate chunks and mini/micro eggs.
Using an medium ice cream scoop or 1/4 measuring cup scoop out the cookie batter and place on the baking sheet a few inches apart. (keep the batter in the fridge between batches) Bake for 15-17 minutes depending on how chewy you want them to be! They should be a very light brown on top! Cool for a few minutes before eating!

notes: recipe adapted from Nigella’s Kitchen - I entered these cookies into the monthly blogger challenge Treat Petite hosted by The Baking Explorer and Cakeyboi.

Treat Petite February Round-up - Like 'em, Love 'em, Gotta Have 'em!

In the beginning of the month I asked you to share with me the things you like, love, and gotta have for the blogging challenge Treat Petite! I was covering for Cakeyboi this month as he took a bit of a break while he moved house and stuff!

Everyone linked up some great petite treats! Starting with these great pink peppercorn shortbread hearts and healthy carrot cake muffins from Tales from the Kitchen Shed.

Tales from the Kitchen Shed

Pink Peppercorn Shortbread Hearts

Tales from the Kitchen Shed

Healthy Carrot Cake Muffins

Pancake day might be over, but pancakes are for life not just one day. So, I suggest you try these! 

Gluten Free Alchemist

Banana Buttermilk Pancakes with Caramelised Banana Sauce

Only Crumbs Remain

Valentine's Day Brownies

Chocolate is one of those things that I like, love, and just gotta have! You could go super indulgent with Only Crumbs Remain's Valentine's Day Brownies stuffed with Rolo's or with Elizabeth's Kitchen Diary 3 ingredients fudgsicle; still indulgent, but only 200 calories!

Elizabeth's Kitchen Diary

3 Ingredient 100 Calorie Chocolate Fudgsicle

Still looking for more treats? You can't go wrong with these strawberry cupcakes topped with nutella buttercream. Nutella Buttercream!! I don't think I need to say any more - just follow the link below! 

The Baking Explorer

Strawberry Cupcakes with Nutella Buttercream

Family Friends Food

Sahib - hot drink

Sahib is a hot drink creamy drink that used to be used as an aphrodisiac and definitely worth a look! But not before you check out these amazing apple rose's from Only Crumbs Remain, check out how they were made by following the link below! 

Only Crumbs Remain

A Dozen Apple Roses

Sesame seeds are a super food or super seed? Anyway added to these super sweet Halva Biscuits it probably doesn't matter much! I would like to try these out one day!

Tin & Thyme

Halva Biscuits

How to Cook Good Food

Valentine Mont Blanc Profiteroles

Choux pastry is something I have yet to try and these Mont Blanc ones by How to Cook Good Food are first on my list! Who ever thought you could or should make ice cream into truffles!?! Caroline Makes did and I'm glad she shared them with us this month! 

Caroline Makes

Haagen-Dazs Ice Cream Truffles

Foodie Quine

Tunnack's Teacake Rocky Road

Tunnack's. Teacake. Rocky. Road. There are no other words. 

Cooking for Kishore

Strawberry Shortbread Cookies

Shortbread is one of these bakes that is a great base for any flavours and strawberry is as good as any! Marmite is one of those things that you either like or don't, but Allotment Kitchen assures us that even the biggest marmite haters will love this... 

A Seasonal Veg Table: Allotment Kitchen

Chocolate Marmite Caramel Fudge

The more than Occasional Baker

3 Ingredient Nutella Brownies

Brownies and peanut butter cookies are two of my favourite thing! With only 3 ingredients these Nutella brownies are perfect for those days that you need a chocolate fix and not much in your cupboard! The peanut cookies are also perfect for those days and they are gluten free!! 

The Gluten Free Alchemist

Miss GF Makes Peanut Butter Cookies (gluten free)

These Double Chocolate Muesli Cookies look amazing! I can't wait to try them super easy, chocolatey and full of healthy muesli! 

Family Friends Food

Easy Double Chocolate Muesli Cookies

Belleau Kitchen

olive oil lemon and ground almond traybake - gluten and dairy free

Last but not least the olive oil lemon and ground almond traybake from Belleau Kitchen! Also gluten and dairy free - you can tell that the world of baking is changing lots of new and tasty things made for so everyone can enjoy them! 

Just a quick thank you for linking up this month! I believe Kat - The Baking Explorer will be hosting again next month and that we will possibly see Stuart - Cakeyboi the following month! Thank you to you both for letting me guest host it was a lot of fun! I hope to do it again sometime!

Treat Petite February

This isn't Cakeyboi or The Baking Explorer, but it is Treat Petite! I'm super excited to be guest hosting this month as Cakeyboi settles into his new accommodation. 

If you are new to this blogging challenge it's pretty straight forward - any sweet treat that is little or petite. So, no cakes or pies and such - only little things like cupcakes, truffles, macarons, cookies, cake pops and so on! If you have any questions regarding this ask any of us and for inspiration check out last month's round up over on The Baking Explorer! 

The theme is: Like It, Love It, Gotta Have It. 

Basically something that you like, love, and just have to have! For example: I like peanut butter, I love peanut butter cups, and I just gotta have one! (I just gave myself a brilliant idea!) Basically anything that you like or love or gotta have! 

Here are the rules/requirements to enter:

• Add your petite treat to the Linky at the bottom of this post by the 25th of the month, midnight at the latest.
• Post your bake onto your blog and link back to Cakeyboi and The Baking Explorer, and me United Cakedom just for this month, stating who is hosting this month.
• Follow Cakeyboi and The Baking Explorer blogs on Google + (see sidebar links), if you haven’t already.
• If you tweet use  #treatpetite and mention @MrCakeyboi and @BakingExplorer and me too! @unitedcakedom – we will retweet 
• Add the new challenge logo to the post and ‘Treat Petite’ as a label to the post
• Use any recipe as long as the source is noted
• If you like, add your photo to the ‘Treat Petite’ Pinterest board (request access from me – Cakeyboi)
• Feel free to enter old posts as long as you update the post and meet all the requirements above!
• If you have any questions at all, please email Cakeyboi or The Baking Explorer.

Link-Up closed

An InLinkz Link-up