MINI CHEESECAKE RECIPE NILLA WAFERS RECIPES

Steps:

• Preheat the oven to 350.
• Line a mini-muffin tin with cupcake liners. This recipe makes about 30 mini cheesecake bites.
• In a food processor or blender, crush the Oreos into crumbs. Add the melted butter and salt. Pulse until combined.
• Place 1 ½ teaspoons of the Oreo crumbs into each cupcake liner. Bake for 4-5 minutes.
• In a mixing bowl, mix together the cream cheese, sour cream, sugar, vanilla, and salt. Add the egg and mix until just combined.
• Sift in the cocoa powder. Add the red food coloring. Mix until just combined.
• Spoon the cheesecake mixture into the mini muffin cups. You can fill them almost all the way to the top.
• Bake for 12-14 minutes or until the centers are set, but still jiggle slightly.
• If you’re like me and like to check the internal temperature, it should come to 150. Note, however, that your thermometer will leave a hole. So if you’re frosting them, it’s no big deal. But if you’re serving them unfrosted, you’ll want to rely on the jiggle method.
• Place the mini muffin pan on a cooling rack for about 30 minutes. Then transfer your mini cheesecakes to the refrigerator to chill for about two hours.
• Place the cream cheese in a mixing bowl and use a mixer to whip it until it is creamy and fluffy.
• In a microwave safe bowl, heat the white chocolate chips for 30 seconds. Stir. Continue to heat in 10-second increments until the chocolate is completely melted and smooth.
• Add the white chocolate to the cream cheese and mix until combined.
• Gradually add the powdered sugar and mix on low speed until it is incorporated. Mix on high until the frosting is smooth and creamy.
• Chill the frosting for a couple of hours. If the frosting is still too thin once it has cooled, add more powdered sugar until it reaches the desired consistency.
• Place the frosting in a piping bag fitted with a star or round tip, or a zip-top bag with the corner snipped off. Pipe the frosting onto your mini cheesecake bites. Add a mini Oreo to each mini cheesecake for extra cuteness.
• Store your cheesecake bites covered in the refrigerator for 5-7 days. You can also freeze your cheesecakes for 3-6 months.

Steps:

• Preheat the oven to 350.
• Line a mini-muffin tin with cupcake liners. This recipe makes about 30 mini cheesecake bites.
• In a food processor or blender, crush the Oreos into crumbs. Add the melted butter and salt. Pulse until combined.
• Place 1 ½ teaspoons of the Oreo crumbs into each cupcake liner. Bake for 4-5 minutes.
• In a mixing bowl, mix together the cream cheese, sour cream, sugar, vanilla, and salt. Add the egg and mix until just combined.
• Sift in the cocoa powder. Add the red food coloring. Mix until just combined.
• Spoon the cheesecake mixture into the mini muffin cups. You can fill them almost all the way to the top.
• Bake for 12-14 minutes or until the centers are set, but still jiggle slightly.
• If you’re like me and like to check the internal temperature, it should come to 150. Note, however, that your thermometer will leave a hole. So if you’re frosting them, it’s no big deal. But if you’re serving them unfrosted, you’ll want to rely on the jiggle method.
• Place the mini muffin pan on a cooling rack for about 30 minutes. Then transfer your mini cheesecakes to the refrigerator to chill for about two hours.
• Place the cream cheese in a mixing bowl and use a mixer to whip it until it is creamy and fluffy.
• In a microwave safe bowl, heat the white chocolate chips for 30 seconds. Stir. Continue to heat in 10-second increments until the chocolate is completely melted and smooth.
• Add the white chocolate to the cream cheese and mix until combined.
• Gradually add the powdered sugar and mix on low speed until it is incorporated. Mix on high until the frosting is smooth and creamy.
• Chill the frosting for a couple of hours. If the frosting is still too thin once it has cooled, add more powdered sugar until it reaches the desired consistency.
• Place the frosting in a piping bag fitted with a star or round tip, or a zip-top bag with the corner snipped off. Pipe the frosting onto your mini cheesecake bites. Add a mini Oreo to each mini cheesecake for extra cuteness.
• Store your cheesecake bites covered in the refrigerator for 5-7 days. You can also freeze your cheesecakes for 3-6 months.