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I don't know about you, but I love a good cheesecake! The problem is real "New York style" cheesecake takes f-o-r-e-v-e-r to make. After mixing and baking you still have to wait a whopping 4 hours for it to cool before you can even eat it! Consider this recipe the baby of my love of Oreos cheesecake and a little (or a lot) of impatience. Best of all they are super easy to make and plate up nicely!
OREO CHEESECAKE RECIPE
- 12 Cupcake Liners
- 12 Oreos (Split in half)
- 2 quart or gallon size zip lock bag
- 1/2 C Heavy Whipping Cream
- 1/3 C Sugar
- 8 oz cream cheese (softened)
Place a frosted Oreo halves in each of the cupcake liners (Frosting side up) and set aside. Place the non-frosted halves of the oreos in one of the ziplock bags and crush, set aside.
In a medium size bowl whip heavy whipping cream with an electric mixer until thickened ( the texture should be like cool whip ). Add sugar and cream cheese and mix until well blended.
Spoon cream cheese mixture into the second zip lock bag. Cut the corner of the bag and pipe onto Oreo halves. (You can spoon this onto the Oreos instead if you prefer). Sprinkle the crushed Oreos over the top. Chill until ready to serve, or enjoy immediately!