The bakes have a new home over at Dessert Tales. Check it out!
Sometimes, having excess ingredients on hand can be a good thing, it forces me to look through my to-bake list and see what I can make (my list is forever growing, it scares me sometimes). Currently have buttermilk and cream to finish up. Over the weekend, experimented more with the whole wheat muffins, and managed to come up with a full whole wheat recipe without the muffin being to heavy. If you’re interested, drop me an email ;)
With the cream, came this!
Mini no-bake oreo cheesecakes.
Makes about 15 oreo sized cheesecakes
Adapted from Philadelphia Australia
1/2 cup cream, lightly whipped
1 tbsp vanilla essence
1 1/2 teaspoon gelatine, dissolved in 2 tbsp boiling water
6 tbsp caster sugar
250g Philadelphia cream cheese
1 cup of oreo, crushed
- Beat the cream cheese and sugar until smooth. Fold in the gelatine mixture, vanilla essence, cream and 1 cup of crushed oreo.
- For the crust, I did it the lazy way by using an oreo for the base. (No crushing of oreos, mixing with butter and pressing into tin.)
- For the above, I used plastic strips to make temporary round containers to place the oreo and cream cheese mixture. If you don’t have those, use your trusty muffin pan. Place liners and an oreo into each muffin hole, then fill up with the cream cheese mixture. Freeze – add oreos on top before serving (suggestion from Dorothy – so that the oreos won’t get soggy ;))
Initially placed these in the fridge but I got the same comments from those who tried it – it was a bit too soft for a cheesecake. So I transferred it to the freezer. It didn’t harden (phew!) but became a nice dense cheese cake texture ;)
I’m thinking I could use the normal softer consistency to fill cakes. And if I wanted my cheesecake, I’ll simply freeze it!