One of my most popular (and favourite) recipes is for these Oreo Truffles. Easy to make yet deliciously tasty and impressive looking, everyone who tries them asks for the recipe.
Combining chocolate, Oreo cookies and cream cheese, it's pretty hard to go wrong. It's a magical combination, which I was determined to explore more.
Given how tasty and creamy they were, I got to thinking about Oreo Cheesecake - all the same mouth-watering ingredients, just presented differently. Luckily, Kraft had a recipe which was right up my street. These Upside Down Mini Oreo Cheesecakes are easy peasy to make and look very tempting.
I made a simple cream cheese version, then added chocolate to get these cupcake-style cheesecakes:
Anyway, these are perfect for dinner parties where you haven't got enough time to throw together anything too complicated. Or make them as party canapés!
What Oreo creations have you made in the kitchen?
Sam x
UPSIDE-DOWN MINI OREO CHEESECAKES
For the Chocolate Cheesecakes:
Ingredients:
One packet Oreos, cookies split in half
400g full-fat cream cheese, at room temp
120g sugar
2 eggs, at room temp
1/2 tsp vanilla
220g chocolate (I used a mix of white and milk)
80g double cream
Method:
1) Preheat the oven to 150C, then line a muffin tray with silicone cases. Place one half of an Oreo into each of the cases, then chop the remaining Oreos into pieces and set aside.
2) Beat together the cream cheese and sugar until blended, then add in the sour cream and vanilla. Next, add the eggs, one at a time, beating until each egg is blended. In the meantime, melt together the chocolate and the cream until gooey and all liquid. Pour into the cream cheese mixture, blending until combined. Fold in the remaining chopped Oreos and spoon into the muffin cases.
3) Bake for 20 minutes, or until the centres are almost set (they will still be a little wobbly and springy to touch when cooked). Leave to cool, then remove from the cases and enjoy.
For the Non-Chocolate Cheesecakes:
Ingredients:
One packet Oreos, cookies split in half
400g full-fat cream cheese, at room temp
120g granulated sugar
115g sour cream
1/2 tsp vanilla
2 eggs, at room temp
Method:
2) Beat together the cream cheese and sugar until blended, then add in the sour cream and vanilla. Next, add the eggs, one at a time, beating until each egg is blended. Fold in the chopped-up Oreos, then spoon into the muffin cases.
3) Bake for 20 minutes, or until the centres are almost set (they will still be a little wobbly and springy to touch when cooked). Leave to cool, then set for 3 hours. Serve.
