Oreo Mini Cheesecakes

So the Oreo craze has caught up with me. Do you like these cookies? I'm not a huge fan, but my kids are, and so are lots of our friends. The idea of a cheesecake made with these cookies really intrigued me. I have to admit that I loved these little cheesecakes. Of course, you can't compare them to a real cheesecake, since they aren't very cheesy, but they taste good, oh yes, they do. Their texture is delicate and creamy, and they make a perfect sweet ending to a dinner. On top of that, there isn't much work involved and you can make them a day ahead.

Just like their author, I made my little cheesecakes in individual portions. But you can also use a regular round springform pan, about 22 cm in diameter.

I didn't add any sugar to the cookie mixture, because the cookies seem sweet enough to me on their own. This time I stuck to the recipe, but next time I'll use Oreo cookies for the crust.

I added less sugar to the cheese filling than the author of the recipe suggests. It seems like enough to me.

And one more thing, by way of an excuse: the photo isn't anything special, because I made these little cheesecakes for guests and it wouldn't have been polite to take pictures of them in front of everyone. So I photographed them secretly in the kitchen. I promise prettier photos soon.

Oreo Mini Cheesecakes

Instructions – Oreo Mini Cheesecakes:

Crush the cookies very finely and mix them with the butter. Knead lightly and press into the bottoms of the dishes.

Whip the cream to stiff peaks and set aside. Mix the twaróg thoroughly with the sugar, vanilla sugar and lemon juice (for about 3 minutes) until the mixture is smooth. Then add the whipped cream and mix well. Finally, fold the crushed Oreos into the mixture.

Spoon the filling into the dishes with the cookie crust, mounding it slightly on top. Refrigerate for at least 6 hours, or preferably overnight. Decorate and serve.

Enjoy!

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