Servings

12

Prep

20 min

Cook

20 min

I seem to get my best ideas from store cupboard ingredients that need using up or left overs.  The Oreos I had forgotten about since I used them for cupcakes and the cherries were in my freezer. Cream cheese is always in my fridge since it can be used in many ways and put together they turn into these tasty morsels.

Mini Oreo & Cherry Cheesecakes

INGREDIENTS 

For the base

160g Oreo biscuits

60g butter, melted

For the cheesecake centre

400g cream cheese

100g caster sugar

2 eggs

1 tsp vanilla extract

2 tbsp lemon juice

12 frozen cherries, defrosted

1 tbsp cherry liquor

For the topping

300g frozen cherries, defrosted

1 tsp corn flour

METHOD

In a small bowl, soak the 12 cherries in the cherry liquor and set aside.

Preheat the oven to 180C/160C fan.  Base line and grease the sides of a 12-hole muffin tin.

Put the Oreos into a food bag and bash until you have fairly fine crumbs.  In a bowl, mix the Oreo crumbs with the melted butter, then divide evenly between the muffin tins and press into the base.

Place the cream cheese, caster sugar, eggs, vanilla extract and lemon juice into a bowl and beat with an electric whisk until smooth.  Drain the cherries, reserving the liquor.  Place a cherry onto each Oreo base then top with the cheesecake mixture until about two thirds full.

Bake in the preheated oven for 15 minutes.  Leave to cool.

In a saucepan, gently heat the cherries and their juices until just below boiling and add the reserved cherry liquor.  In a small bowl mix the cornflour with 1-2 tsp of water until you have a fairly liquid paste.  Bring the cherries to a simmer and slowly add the cornflour, stirring all the time until the mixture thickens.  Leave to cool slightly, and then use to top the cheesecakes.   Refrigerate for 2 hours before serving

Tip: 

You can omit the Cherry Liquor and use readymade cherry pie filling for the topping.

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