You can also get them in a variety of shapes, such as hearts, for special days. Cheesecake Cupcakes 3 cups finely crushed graham crackers, (from 24 sheets, or one box) 4 tablespoons granulated sugar 10 tablespoons unsalted. These are inexpensive, so all those liners were less than $10. There were so many wonderful designs from which to choose that I couldn’t decide and bought several. I got mine online by Googling muffin pan liners and found them at a craft store site that has a local brick and mortar store near me. You can find them in all types of designs. I served these as a dessert for brunch and made them look more festive by using decorative liners. She has such a wonderful blog, so many delicious looking recipes that I am excited to try. The Oreo as the bottom crust and the creamy filling reminds me a bit of the ice cream sandwiches I always loved. I love freezing these ahead and taking them out when I need a special dessert or a quick treat. Instead, you simply use muffin tins and liners, the paper baking cups used for cupcakes. You don’t have to have anything special like a springform. Best of all, it’s so darned easy to make. The creamy filling is oozing with crushed Oreos, so it has a double dose of goodness. The whole Oreo is the bottom of the mini cheesecake. That’s because I eat them while I’m baking and if I don’t bake the recipe immediately, my family snarfs quite a few down before I have a chance to create these sensations. I normally buy double the amount of Oreo than what is required for the recipe. In another bowl, combine the flour, baking powder and salt add to. In a large bowl, cream the butter, sugar and vanilla until light and fluffy. Place egg whites in a large bowl let stand at room temperature for 30 minutes. Bake at 350 for 3-5 minutes or until lightly browned. Evenly distribute the gluten-free cookie crumbs into the liners, about a tablespoon in each cup. Press tablespoonfuls onto bottoms of liners. The mini cheesecakes, which taste even better than the larger version of Cookies and Cream Cheesecake, use a whole Oreo for the bottom crust. Line two standard 12-cavity muffin pans with cupcake liners. Since I hate to turn on the oven in the summer, I generally bake them in the spring or on cooler rainy days in the summer and freeze several batches for the family, hiding a few for my private stash. I love eating them on a hot summer day right out of the freezer. You can make this one ahead and freeze it for up to two months. You might think making serving size cheesecakes is a task beyond your capabilities, but you’ll be amazed at just how easy making these are, besides being incredibly yummy. Ingredients 1 box red velvet cake mix, prepared according to package instructions 15 oz cream cheese 1 cup powdered sugar 2 teaspoons vanilla extract 2. Let stand until set.įor an even greater burst of chocolate taste, substitute HERSHEY'S CHIPITS Baking Chips with HERSHEY'S CHIPITS Chunks.Easy Oreo Cheesecake Cupcakes – It doesn’t matter whether the weather is hot or cold, cheesecake is a dessert for all seasons and individual cheesecakes are the perfect food for a late night snack. Microwave on MEDIUM (50%) for 30 seconds if needed, continue to microwave for 10 seconds at a time, stirring until chips are melted and smooth. In a large jug, whisk the espresso, buttermilk, oil, eggs, vinegar, vanilla bean paste and food. Mix the plain flour, caster sugar, bicarb, salt and cocoa powder. Drizzle: Place chocolate chips and shortening in a small microwave-safe bowl. For the cheesecake filling, combine all the ingredients in a large mixing bowl until smooth be careful not to over-mix. They arent just super cute, theyre also made with like 6 basic and everyday ingredients (give or take). Transfer cupcakes to a wire rack to cool completely.ĥ. easy to make mini cherry cheesecake cupcakes. Bake for 20 to 25 minutes or until a wooden pick inserted into the cake portion comes out clean. Spread over set cheesecake cupcakes and sprinkle lightly with nutmeg if desired. Add 2 1/2 Tbsp granulated sugar and whip until stiff peaks form. Drop a spoonful of cream cheese mixture into the center of each cup. In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Divide batter between prepared muffin cups. Add water, oil, vinegar and vanilla beat on medium speed for 2 minutes.Ĥ. Batter: Stir flour with sugar, cocoa, baking soda and salt in a mixing bowl until combined. Blend melted chips into cream cheese mixture. Place 1/2 cup (125 mL) of the chips in a small microwave-safe bowl. Filling: Beat cream cheese with sugar, egg and salt until smooth.