Currently Reading: The First Days (As The World Dies #1) by Rhiannon Frater
“‘Me too,’ Nerit said with a weary smile. ‘Would you like some tea and some cheesecake?’
“Jenni signed. ‘That would be awesome.'”
Two words that when put together create an amazingly tasty, creamy dessert that you’d be remiss to ignore. Whether it’s the classic version or some crazy new combination of flavors you just want to try, its always a great bite.
Cheesecake Bites by Buns In My Oven
For the crust:
- 2 cups Oreo crumbs (just crush the cookies, filling and all, in a food processor or blender)
- 4 tbsp butter, melted
For the topping:
- 6 oz fresh raspberries
- 2 tbsp sugar
- Nutella, chocolate, caramel topping (only if you want a variety of toppings, optional)
For the filling:
- 2 lbs cream cheese (4 8oz packages), at room temperature
- 1 1/2 cups sugar
- Pinch of salt
- 1 tsp vanilla extract
- 4 large eggs, room temperature
Preheat the oven to 325 degrees. Enlist your children to line the muffin pans with paper liners. Combine the crust ingredients in a small bowl. Stir together with a fork until the Oreo crumbs are moist. Spoon 1 tbsp of the crust into each paper liner. Press flat with the back of a spoon. Bake for 5 minutes to set the crust. Transfer to a cooling rack.
To make the topping, add the raspberries and sugar to a blender or food processor and process until smooth. Press through a fine mesh sieve to remove the seeds. Set aside.
To make the filling, add the cream cheese to the bowl of your mixer. Beat the cream cheese until fluffy on medium speed. Beat in the sugar until the mixture is smooth. Mix in the salt and vanilla. Add the eggs one at a time beating until each is fully incorporated.
To assemble, add 3 tablespoons of filling to each cupcake liner/crust. Dot a 1/2 teaspoon of whichever filling you are using (I vote for raspberry!) on to the batter 3 times. You should have 3 separate dots of filling, 1/2 teaspoon each. Use a toothpick to lightly swirl the filling in to the batter creating a pretty swirl. Repeat with the remaining cupcakes.
Bake until the filling is set, about 22 minutes, rotating the pans half way through. Cool to room temperature on a wire rack. Transfer to the refrigerator and let chill at least 4 hours before serving.
Yield: between 24 and 30 cupcakes – I had enough filling for 30 cupcakes, but only enough crust for 24. That being said, I went heavy with the crust because I like lots!