Individual Oreo Cheesecakes

Ever have one of those days when you want to binge on an entire box of Oreo cookies? Yeah, me too... However, I held back for the sole purpose of wanting to binge on these little Oreo cheesecakes. 

This all came about when I found a coupon for Oreo cookies in the Sunday paper. I was so excited when I actually remembered to take the coupon with me when I went to the grocery store. Then I realized that in order to get the discount I had to buy three boxes...Hmmm, worth it? I'm a sucker.  Then when I got home and began to unpack the groceries (and proceeded to eat a row of cookies) I realized that I had about six packages of cream cheese sitting in one of my refrigerator drawers and then *ding* I remembered that I had an awesome recipe! ...and that helped me to stop eating the cookies.

These mini cheesecakes are rich and creamy with a delicious Oreo crust. They are a great make ahead dessert and impress everyone who gets a bite!

INGREDIENTS:

(makes approx 30-36)

56 Oreo Cookies, (36 left whole, 20 coarsely chopped)

2 pounds of cream cheese, room temperature

1 cup sugar

1 tsp vanilla 

4 large eggs, room temperature, lightly beaten

1 cup sour cream

Salt, just a pinch

DIRECTIONS:

Preheat oven to 275 degrees F.

Line a muffin tin with paper cups. Place one whole Oreo in the bottom of each paper cup, set aside.

Coarsely chop approx. 20 more cookies, set aside.

Using a mixer, beat the cream cheese until smooth, scraping down the sides of your bowl as you go. Add the sugar and vanilla and beat until combined. Scrape down bowl and then slowly drizzle in your lightly beaten eggs; mixing until incorporated. Next mix in the sour cream and salt. Once well combined stir in the coarsely chopped cookies by hand. 

Divide the batter evenly among the cups, filling each of them to the top. Bake 22 minutes, rotating  the pan halfway through the cook time (11 minutes). Cool completely then refrigerate for at least four hours until filling is completely set.  Serve cold. 

Notes: If you can't wait to eat one of these little cakes pop a couple in the freezer and check back in about an hour - Mmmm... totally worked.

Recipe: slightly adapted from Just Cook Already

Homemade Oreos

I got this recipe about 6 or 7 years ago and trust me, once you make it these cookies you won't be able to stop. Be prepared for your socks to be knocked off. Yum. Usually when I make desserts I'm making them to share. Not these, it was a completely selfish craving. I had everything except for the cake mix needed. I dropped everything, hopped in the car with the pup and went to the store...This is only a big deal because I'm a hermit and hate to leave the house on my day off unless I absolutely have to. I. HAD. TO.

INGREDIENTS:

Cookie:
1 box Devil's Food Cake Mix

2 large eggs

3/4 cup shortening

Frosting:

1- 8 oz.  cream cheese, room temp

1/4 cup butter, room temp

4 cups powdered sugar

2 tsp vanilla

DIRECTIONS:

I took pictures! Exciting right?

First, mix the eggs, shortening and cake mix into a heavy dough. Plop the dough onto plastic wrap and mold into a large ball. Cover and refrigerate at least 1 hour.

While you are waiting for the dough to chill whip the cream cheese, vanilla and butter in a mixer until smooth and well combined. Then add powdered sugar a cup at a time until smooth. set aside (or - be like me at cut up an apple to dip in it - told ya.. cravings)

Next, position one oven rack on the very bottom and one at the very top, then preheat oven to 350 degrees F.

Roll small balls of the chilled dough and place on a sprayed baking sheet. FYI another thing I hate worse than leaving my house on my day off is washing dishes by hand; hence the aluminum foil on my sheet pan.

Place pan on the lowest rack in the oven for four minutes. Then on the top rack for four minutes and remove and let cool. This allows the cookies to have a uniform crispness, it's worth it. After the cookies have cooled completely flip one over, spread a dollop of frosting on the back and create a sandwich by placing the bottom of another cookie against the frosting.

Notes: Sadly this recipe doesn't make very many cookies. Only about 12- 20 depending on how big you roll the dough balls. However, the frosting recipe makes enough for two batches so go ahead and make a double batch of dough.

If you have any leftovers refrigerate them for a midnight snack. (I love them cold)

Also, If you are waiting for them to cool you might as well follow my lead and take a spoonful of frosting and blob it onto a single cookie. - but wait! That means there will be an uneven number... better have another one. (you're welcome)

Recipe:  No clue where the original came from. I got it from an old friend.

Fruit Pizza

This are such a delicious dessert when you're in a pinch. It's much less difficult than a tart and so much more fun than regular ol' cupcakes or cookies. This recipe combines store bought and home made items.

INGREDIENTS:
1 package/tube of sugar cookie dough
1- 6 oz. cup of strawberry yogurt (low fat is fine)
1 tub of Cool Whip or equivalent (thaw in refrigerator ahead of time)
ANY FRUIT OF YOUR CHOICE - these are just examples of what I love on a fruit pizza.
1 fresh pineapple
1 pkg of strawberries
2-3 kiwis
1 pkg of blueberries
1 pkg of raspberries

DIRECTIONS:
First preheat your oven to the temperature that your brand of cookie dough specifies. If you are using a pan to create a large pizza spread/smush cookie dough out on to the pan; leaving an inch or more of room on the edges for the cookie to grow. (trust me, I've learned the hard way) Cook the large cookie at the same time and temperature that you would cook individual cookies. Let cool completely.

Start prepping your fruit while the cookie cools. I usually try to slice my fruit to a 1/4 inch or less in thickness.

Fold together the tub of Cool whip with one 6 oz. cup of strawberry yogurt. Set aside.

When the cookie has cooled completely spread the Cool Whip and yogurt mixture over the entire cookie, edges and all! Then the rest is up to you. I like everyone to get a piece of each fruit in ever slice so I put my fruit out in rings starting with the outside and working in.

NOTE:
When I made the large pizza shown in this picture I used two packages of cookie dough. The pan shown was approx. 16 inches.
Some other fruit options are:
Bananas
Apples
Melons
Blackberriess
Mangos
AND you can also change the flavor of the spread by changing the flavor of yogurt you use. YUM.