Mini Oreo Cheesecakes

Ingredients:

Crust

• Oreos  - crushed 1 and 1/2 cups
• Butter, melted 4 tbsp

Cheesecake

• Cream Cheese, softened 250g
• Vanilla Essence extract 1 1/2 tsp
• Sugar 1/3 cup
• 2 x Eggs
• Oreos, a little over 1/4 cup crumbed,  plus 5 whole Oreos broken into larger pieces

Topping

• Oreos, add more broken on top if you desire.

 What you need:

• Muffin Pan
• Muffin liners/patty cases
• Mixing bowl
• Spatula / Mixing Spoon
    

Directions:

Crust

1. Preheat the oven to 200° C fan oven
2. Line a muffin pan with 12 muffin liners
3. Crush the Oreos (by putting them in a bag and using a flat based item to crush easily)
4. In a mixing bowl, combine your crushed Oreos and melted butter until it is similar to coarse sand
5. Put 1 - 2 tsp of Oreo crumbs in each muffin cup
6. Use a 1/3 cup or similar base to press the mixture down flat and firmly in the pan
7. Bake the crust for 5 minutes in the oven. Remove pan from oven and allow to cool while moving on to prep the cheesecake

Cheesecake

1. In a mixing bowl, beat the cream cheese until smooth
2. Beat in the sugar and vanilla essence until smooth
3. Beat in the eggs
4. Add the Oreo crumbs and larger Oreo pieces, mix all together with a spatula
5. Place approx 2 tbsp of cheesecake batter into each muffin cup
6. Top the cheesecakes with additional oreo pieces if you desire. (Why not?! For presentation purposes, this is a good choice...)
7. Bake in the oven for 15-20 minutes or until the centre of the cheesecake has a slight jiggle to it

8. Allow the cheesecakes to cool to room temperature and then place in the fridge to chill, loosely covered with cling wrap, for at least 2 hours  before serving.

Now, it's time to indulge and enjoy every last bite, you and your minions! :)

Products featured from The Reject Shop:

• Betty Crocker Measuring cup set of 5 - $3
• Betty Crocker Measuring Spoon set - $2
• Muffin Pan
• Patties
• Betty Crocker Mixing Bowl - $6
• Betty Crocker Whisk - $5
• Betty Crocker Spatula - $4
• Betty Crocker Cake Turntable - $8