Recipe from Whisk Away Your Worries: https://whiskawayyourworries.wordpress.com/2013/01/23/counting-cheesecake/
These baby cheesecakes were inspired by one of my all-time favorite desserts–White Chocolate Raspberry Cheesecake from The Cheesecake Factory (yes yes I know there are quite a few recipes inspired from there that I've posted!).
I've been toying with the idea of remaking the entire cake for a long time. Then I remembered how adorable and incredibly simple mini cheesecakes are. Seriously, you don’t even need to break up the Oreo cookies!
Preheat oven to 350F. Put cupcake liners in a muffin tin. Place Oreo cookies on the bottom of each liner.
In a medium bowl, beat the cream cheese using a handheld or stand mixer until fluffy, about 2 minutes. Add sugar, egg, vanilla, and melted white chocolate (remember to melt only 1/4 cup of them!). Beat on medium-high speed for 2-3 minutes, or until completely incorporated.
Using a rubber spatula, stir in the white chocolate chips.
Spoon equal amounts of cheesecake batter over the 10 Oreo cookies, filling about 2/3 of the way full.
Drop a tablespoon of raspberry preserves on top of each cheesecake. Swirl into the batter using a knife (or chopstick)
Bake in preheated oven for 15-17 minutes, or until just set.
Allow to cool to room temperature. Transfer to an airtight container and refrigerate overnight. Enjoy!
~~The Oreos will soften a bit, but they still are crunchy. Since the cookies are not broken up this crust is a little more hard than most cheesecake crusts. It makes for a lovely base but if you want them softer why not give them a little dunk in milk before placing them in the liners?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (63g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 123 (52%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 49.6mg||15 %|
|Sodium 98.6mg||3 %|
|Potassium 96mg||3 %|
|Total Carbohydrate 25.5g||7 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 25.3g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 235
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