Prep Time: 20 min/Total Time: 6 hours 20 min.
Makes 20 mini 1 1/2 inch cheesecakes or one 9 inch cheesecake.
Can I Get the Recipe Tip: You can make these as Mini Oreo Cookies and Cream Cheesecakes or the recipe will work just as well in a 9 inch cheesecake pan or spring form. For best results refrigerate overnight and keep refrigerated up until 20 minutes before serving.
Ingredients – Crust:
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter (melted)
Ingredients – Cheesecake:
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 cup sugar
½ teaspoon salt
2 tablespoon lemon juice
2 teaspoon vanilla powder (omit if you don’t have any)
¾ cups Oreo Cookies, crushed
To make crust, combine graham cracker crumbs with sugar. Add melted butter and blend until combined. Press into pan. Set aside.
To make cake, beat heavy cream until medium peaks form. Set aside.
Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 minutes). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
Add cream cheese mixture to heavy cream and beat until incorporated. Gently fold in Oreo cookies.
Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
Refrigerate for at least 6 hours to set or overnight for best results. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.
**Recipe taken from Can I Get The Recipe. Subscribe to her weekly e-mails to get these delicious recipes delivered to your inbox.