So. The people who read this grand experiment of carbs and goodness are also mostly friends and family on the social medias. As a result, if you’re reading this you probably already know that Eric and I are expecting our first baby in August! We’re crazy excited and couldn’t be more terrified.
I think that’s normal.
Anyway, as a result, I am just like an eating machine these days. I really just want to eat all the time, but I physically have to take breaks to do things like pee. Which I also have to do all the time. Anyway, my sweetness cravings are off the charts. If I could eat Thin Mints for breakfast, Oreos for lunch and chocolate croissants for dinner, I totally would. I can’t. I have to eat, like, real food occasionally. BUT! I’m baking up a storm these days and today I’m sharing a delightful little recipe that I adapted from Deliciously Sprinkled for
Mini Oreo Cheesecakes! They are 3 bites of delicious oreo crust topped with chocolate chip cheesecake! When you know you want cheesecake, but a whole slice feels overwhelming, these cuties are perfect! They were originally written to be dessert bars, but I suck at cutting things baked in a brownie pan (see ANY previous posts prior to me acquiring my dessert bar pan), so I switched a couple things up and voila. Ridiculous.
oooooo…layers of empty calories….
My little peanut went a smidge nuts about these. If I had been taking this whole “I’m pregnant, I can eat whatever I want” thing to the max, I probably would have just eaten them all and pretended I didn’t make them.
However, gestational diabetes is a thing and it’s a thing I don’t want. So! To save myself from myself, I sent the mini cheesecakes to work with Eric. They lasted approximately 24 hours. The crust is a little crumbly, but to me that just means you have to eat them fast. And then eat a couple more. I think they would be great for showers (I don’t know why I’m thinking about those right now…hmmm…) or for a family dinner as an alternative to cake or something that requires cutting and serving. Anything people can grab and eat while they socialize is a good thing. 🙂
Oh! Also! They have to set up in the fridge for a while before you can serve them.
But Jessica! you say, I want to eat them now!
Calm thyself, child! The good thing about them having to set up is that if you are making them for an event, you can make them ahead of time!!! Do the work the day before the event, pop these babies in the fridge and then the next day, just take them out, remove from the pan and BOOM! You rock a party without having to rush that day. Take that time to get your hair did. Or buy new shoes. Or do your nails. Or read a book. Or sign a petition about something you are passionate about.
Wherever you decide to serve these, I’m telling you. They will be a crowd pleaser. Check it out. Bake the things. Enjoy the sugar!
Nosh on, friends!
Mini Oreo Cheesecake
Yield: 24 minis Prep: 10-15 minutes Bake: 20-25 minutes
1 regular package Oreos- 36 cookies. If your husband is like mine and gets the family pack because they are a better deal, you have to count them out.
1/2 cup butter- For ease of blending with cookies, I cut my stick of butter into 8 Tbsp chunks.
3 packages cream cheese- These should be the 8oz blocks. Go ahead and take them out of the fridge while you are making the crust. It helps for the cream cheese to be a bit softened. Also, don’t get the low fat stuff. Don’t! These things are meant to be a bit decadent. Just go with it.
1 14oz can sweetened condensed milk
2 tsp vanilla
1 tsp flour
1 1/2 cups dark chocolate chips, divided. Confession. I hate when recipes just say “divided”. Divided into what? Half? How do you want me to split these damn chips up? Well I’m going to tell you. About 3/4 cup will go IN the cheesecake mix and about 3/4 cup will be for the tops of the cheesecakes before you bake them. Don’t like it? Play with the measurements and make your own choices about the chips in your cheesecake.
- Preheat oven to 300°. Grab a regular sized muffin tin and spray with nonstick spray. I did half of these in my dessert bar pan and half in a muffin tin and preferred the way they set up in the muffin tin better.
- Pulse together the Oreos and butter until the mixture is all the same consistency. You don’t want any big chunks of cookie.
- Spoon about 2 Tbsp of the cookie mix into the muffin tin and press until it is all packed in there nice and firm like. Set aside.
- In your Carmelita or using an electric hand mixer, beat cream cheese until very smooth and creamy. This might take a few minutes. Cream cheese can be very tricky. It says “cream” in its name, but then it can go and get weird and lumpy. Don’t let the cream cheese win you guys. Be patient.
- Add the sweetened condensed milk and beat until smooth.
- Beat in eggs, one at a time. Be sure one is completely incorporated before adding the next one.
- Mix in vanilla. You may have to scrape the sides of the bowl and make sure all the cream cheese has been beaten into the mixture. In my experience, it sometimes likes to stick to the bottom of the bowl and just like, hang out there. Get it out of its comfort zone so it can come kick it with the rest of the kids at the cheesecake batter party.
- In a small bowl, toss 3/4 cup of the chocolate chips in flour. Then mix into cheesecake batter.
- Scoop 1/4 cup of the mixture into each muffin cup. Thing. Then top with a couple more chocolate chips.
- Bake 20-22 minutes or until the center of the muffin cup has reached 150°.
- Let cool on a wire rack for at least an hour. Pop in the fridge for a few more hours or overnight if at all possible. When you are ready, use a fork to work the edges loose from the sides of the muffin cups and pop the cheesecakes out. This isn’t an exact science and there will probably be some crumblies. I personally had at least a couple fall apart completely until I got the hang of it. You’ll figure it out. I have the faith.
- After you get them out of the muffin tin, you eat them. Eat them up good. 🙂