Juliet's easy Oreo cheesecakes
These velvety smooth decadent cheesecakes are the perfect size for a treat, they're quick to make and using cupcake cases means they’re hassle free, a guaranteed foolproof bake!
Cookies and cream cheesecake bites
45g melted butter
200g Oreo biscuits, blitzed to a fine crumb, plus extra 50g Oreos, chopped
360g full fat cream cheese
80g white caster sugar
1 tsp vanilla extract or bean paste
2 medium eggs
75g sour cream
Pinch of salt
Extra Oreo biscuits (mini ones are good) for the top
1. Preheat the oven to 135°C.2. Line muffin tins with 10 white muffin cases. Brush the cases with a little melted butter.3. Mix the melted butter into the crumbled biscuit and divide into the cupcake cases.4. Beat the cream cheese in an electric mixer for a couple of minutes, scraping the sides of the bowl down as needed. Gradually add the sugar, and beat until combined, then beat in the vanilla. Add the eggs, one at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in the sour cream and salt. Add the chopped cookies and fold through.5. Divide the batter evenly among the muffin cases, filling each almost to the top.6. Bake, rotating halfway through, until filling is just set, for around 22-25 minutes.7. Leave on cooling racks in the muffin tins until cool. Transfer to the fridge and leave for 4 hours or overnight.8. When cool, place a mini oOreo cookie or broken one on top of each cheesecake. Serve as they are or with extra vanilla ice cream, they keep well in the fridge for 5 days.