Mini Oreo Cheese Cakes

Name: Mini Oreo Cheese Cakes
Total time: 3600 s
Yield: 18-20 servings
Cuisine: American
Ingredients: Cookie crust; 4 ounces Oreo cookie crumbs- about 10 cookies –crushed fine; 1 1/2 ounces brown sugar; 1 1/2 ounces butter -- melted; Cheese Cake Batter; 1 pound cream cheese -- softened; 2/3 cup sugar; 2 each eggs; 1 teaspoon vanilla; 1/4 cup cream (I have used sour cream or half and half and they come out great)

@chefcraig @chefcraigswoodcrafts

Falls Church

My first year students do not have enough time to make a normal 10-12" cheese cake the mini work out well and taste great.
Step 6 is an alternate quick crust :)

Mini Oreo Cheese Cakes

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@chefcraig @chefcraigswoodcrafts

Falls Church

My first year students do not have enough time to make a normal 10-12" cheese cake the mini work out well and taste great.
Step 6 is an alternate quick crust :)

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Ingredients

About 60 minute

18-20 servings

Cookie crust
4 ouncesOreo cookie crumbs- about 10 cookies –crushed fine
1 1/2 ouncesbrown sugar
1 1/2 ouncesbutter -- melted
Cheese Cake Batter
1 poundcream cheese -- softened
2/3 cupsugar
2each eggs
1 teaspoonvanilla
1/4 cupcream (I have used sour cream or half and half and they come out great)

Cooking Instructions

About 60 minute

1

Cookie crust
2

Mix the crumbs, brown sugar and melted butter together by hand in a bowl until well combined.
3

Place a paper liner in the muffin cups and spray the inside of the paper liner with pan spray. (This will help the cheese cakes come losse from the liners after they cool)
4

Place 1 1/2 tablespoons of the crumb mixture in to each muffin cup. If you have extra distribute it between the 18-20
5

With a 1/4 of a cup or a smaller measuring cup press and smooth the crumb mixture.
6

An alternative is place Half an Oreo on the bottom of each and have an upside down Mimi Cheese cake it looks cool and taste great.
7

Cheese cake batter
8

Cream the cream cheese, cream and sugar together in a mixer on high speed until smooth about 2 minutes. scrape the bowl and mix for one more minute.
9

Next Add the eggs and vanilla gradually with the mixer on.Stop, drop and scrape bowl after each addition. (NO LUMPS)
10

Be careful not to beat a lot of air into the cheesecake batter.
11

With a portion scoop or a tablespoonu fill each of the cups about 80 %. If you have extra distribute it between the 18-20
12

Bake in 300F oven until the cheesecake is set. It should Jiggles like Jell-O and have a very slight hint of brown (about 20-25 minutes depending on the oven)
13

Allow to cool to room temperature. Cover and refrigerate until full cooled overnight. (*Note these freeze well, I make them a week ahead for events and they taste great)
14

We use a variety of topping or even thin sliced fresh fruit and brushed on melted apricot preserves or glaze.
15

They are about 144 calories each if you make 20.