Easiest Way to Make Flavorful Mini Oreo Cheese Cakes

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Mini Oreo Cheese Cakes

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Your main meals should also include fish like salmon or perhaps lean proteins, as these will also be in a position to help your health. The fact that salmon is also loaded with Omega-3 is just one of the reasons why it is a good choice, but it also contains other essential nutrients you'll need. And when it comes to lean protein, you should remember that you only need to have about 3 ounces to get your daily requirements. So that you can limit your fat intake you should cut off any visible fat before you prepare the meats.

If you determine that your health is important to you, you ought to take these suggestions to heart. The pre packaged highly processed foods that you can get in any store is also not good for you and instead you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let's go back to mini oreo cheese cakes recipe. To cook mini oreo cheese cakes you need 10 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to prepare Mini Oreo Cheese Cakes:

  1. Prepare of Cookie crust.
  2. Prepare 4 ounces of Oreo cookie crumbs- about 10 cookies –crushed fine.
  3. Use 1 1/2 ounces of brown sugar.
  4. You need 1 1/2 ounces of butter -- melted.
  5. Prepare of Cheese Cake Batter.
  6. Use 1 pound of cream cheese -- softened.
  7. Take 2/3 cup of sugar.
  8. Provide 2 of each eggs.
  9. You need 1 teaspoon of vanilla.
  10. Provide 1/4 cup of cream (I have used sour cream or half and half and they come out great).

Instructions to make Mini Oreo Cheese Cakes:

  1. Cookie crust.
  2. Mix the crumbs, brown sugar and melted butter together by hand in a bowl until well combined..
  3. Place a paper liner in the muffin cups and spray the inside of the paper liner with pan spray. (This will help the cheese cakes come losse from the liners after they cool).
  4. Place 1 1/2 tablespoons of the crumb mixture in to each muffin cup. If you have extra distribute it between the 18-20.
  5. With a 1/3 of a cup or asmaller measuring cup press and smooth the crumb mixture..
  6. Cheese cake batter.
  7. Cream the cream cheese, cream and sugar together in a mixer on high speed until smooth about 2 minutes. scrape the bowl and mix for one more minute..
  8. Next Add the eggs and vanilla gradually with the mixer on.Stop, drop and scrape bowl after each addition. (NO LUMPS).
  9. Be careful not to beat a lot of air into the cheesecake batter..
  10. With a portion scoop or a tablespoonu fill each of the cups about 80 %. If you have extra distribute it between the 18-20.
  11. Bake in 300F oven until the cheesecake is set. It should Jiggles like Jell-O and have a very slight hint of brown (about 20-25 minutes depending on the oven).
  12. Allow to cool to room temperature. Cover and refrigerate until full cooled overnight. (*Note these freeze well, I make them a week ahead for events and they taste great).
  13. We use a variety of topping or even thin sliced fresh fruit and brushed on melted apricot preserves or glaze..
  14. They are about 144 calories each if you make 20..

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