These are really easy to make as you do not have to make a crust and you can bake them in a fraction of the time as a large cheesecake. These are popular on the internet and this is my eggless version.
Mini Oreo Cheesecakes
Line a 12 cup muffin pan with cupcake wrappers and put an Oreo in each wrapper.
- 2 pkgs softened cream cheese
and then add:
- 1/2 cup plus 2 tbsp sugar (if you want it bit sweeter add another 2 tbsp sugar)
Mix well and then add:
- 2 tsp cornstarch
When incorporated well, add in:
- 2 tbsp lemon juice
- 1/2 cup heavy (whipping) cream
- 1 tsp vanilla
Mix until smooth. Divide evenly between the 12 cups. Bake 350 degrees F for approximately 25 minutes until centers are set. Let cool in pan and refrigerate a few hours before eating. They will poof up in the oven but then settle when cool.
Top with Chocolate Ganache:
Heat 1/4 cup heavy cream until almost boiling and then pour over 1/3 cup chocolate chips (about 2 ounces). Mix well until smooth. Let cool and top the cheesecakes.