OREO Cheesecake Cupcakes! Cookies & Cream Cheese Cake Recipe by Cupcake Addiction

Style de Vie

Watch OREO Cheesecake Cupcakes! Cookies & Cream Cheese Cake Recipe by Cupcake Addiction - Style de Vie on Dailymotion

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00:00 Hello and welcome to My Cupcake Addiction where today I'm going to be showing you how

00:18 to make these amazingly delicious no-bake Oreo cheesecake cupcakes.

00:23 So these are perfect individual-sized portions of decadent cookies and cream cheesecake and

00:29 you can make them in regular cupcake size, you can make them in muffin size or in minis

00:33 depending on what you want to use them for.

00:35 Let's get started.

00:36 The things that you'll need to make your cheesecakes, you're going to need an electric mixer for

00:39 this and I've got both a whisk attachment and a paddle but either or will do.

00:43 I've got some thickened cream.

00:45 So for me, this is a whipping cream.

00:47 It's about a 35 to 40 percent milk fat.

00:50 Depending on where you're living, it may be called different things.

00:52 I've got some caster sugar or superfine sugar, a little bit of lemon juice, a pinch of salt

00:57 and I'm using some vanilla sugar today.

00:59 You can replace this with clear vanilla extract or you can use vanilla essence but if you're

01:03 using a colored vanilla essence, just be aware that it may change the color of your finished

01:07 cheesecakes ever so slightly.

01:08 I've got 1 regular packet of Oreo cookies which I've crushed.

01:11 I've left them relatively chunky but still definitely crushed.

01:15 A packet of minis which I've left whole.

01:17 Some softened cream cheese and a spoon.

01:20 Another packet of Oreo biscuits which I'm leaving whole to line my cupcakes.

01:24 Of course I've got my cupcake tray and I've got 12 cupcake liners.

01:28 For the printable version of this recipe including all of your measurements, conversions and

01:32 quantities, you can head to the My Cupcake Addiction blog.

01:35 I will leave a link to that post in the description box below.

01:37 And trust me, you want to print this recipe.

01:40 It's going to be a new favorite.

01:41 I've also got a disposable piping bag and I'm using a large open star tip piping nozzle.

01:47 I'm using the bag and tip today to decorate my cupcakes but you could also get just a

01:51 can of your dream whip or your canned whipped cream.

01:53 If you want to save a little bit of time and a couple of extra pieces of equipment.

01:57 So the first thing you want to do is you want to pour in that cream and you should have

02:00 another amount of cream sitting off to the side for decoration.

02:03 But your recipe amount of cream needs to be whipped on a high speed until it is semi-whipped.

02:09 You don't want to whip this until it's super firm because otherwise when we mix it into

02:12 the rest of our mix, you risk over-whipping it.

02:15 So you can see there, it really should just kind of dollop off the spoon by itself.

02:19 Pour that cream into a separate bowl and sit it off to the side.

02:21 And I'm actually going to switch to my paddle attachment here but like I said, it really

02:25 doesn't matter.

02:26 Add in your softened cream cheese, your superfine or caster sugar, your lemon juice, your pinch

02:31 of salt and your vanilla sugar or your clear vanilla extract.

02:35 And then you want to lower those beaters down and you want to mix them on a low speed to

02:39 begin with and then turning them up to high speed until they are thoroughly creamed.

02:43 It's about 2 minutes.

02:45 Once your cream cheese mixture almost resembles whipped cream, you want to take that whipped

02:49 cream that you've set aside and pour it into the bowl.

02:52 Turn it back on to a high speed but the key here is that we don't want to over-whip.

02:55 So I'm really only turning it on for about 10 to 20 seconds to thoroughly combine those

03:00 ingredients together.

03:02 And then switch it off so we don't over-whip that cream and we're going to move to a hand

03:05 mixer or just a large spoon.

03:07 Pour in all of your Oreo cookies and we're just going to mix these through by hand.

03:11 This is once again to get an even distribution but to make sure we're not over-whipping the

03:14 cream.

03:15 Once they're mixed all the way through, you want to take your cupcake tray with your cupcake

03:19 liners and we're going to position a whole Oreo cookie from that second packet into the

03:23 base of each, making sure the cookie is in the center.

03:26 Now I'm going to take a tablespoon and I'm just going to put tablespoons of the mixture

03:30 into each of those cupcake wrappers.

03:32 Try to be careful not to mess around with the Oreo in the bottom because you really

03:35 want that to stay in the center.

03:38 Once you've got your initial amount of your cheesecake mixture, tap it down on the bench.

03:43 Give it a couple of really good bangs so that you're forcing that cheesecake down around

03:46 the edges of that Oreo cookie in the base.

03:49 And then you want to fill it up.

03:50 Now this mixture is actually going to sink a tiny bit in the middle so you kind of want

03:54 to build them up in the center a little bit.

03:56 And then you can sort of even them off using a knife down towards the edges of the cupcake

04:01 wrapper.

04:02 When you actually serve these, I would generally take the cupcake wrapper off.

04:05 So by evening them off and pushing the mix all the way to the edges, you still kind of

04:08 get that really nice little cupcake-y look.

04:10 I like to set these in the freezer so they're really firm for decorating.

04:13 So 2 to 4 hours in the freezer should make them nice and firm.

04:16 And then you want to take some finely crushed Oreos and I'm just going to rim around the

04:20 very very edges of that Oreo cookie cheesecake to add in a little bit more cookie but more

04:25 so to give it a bit of color and a bit of texture.

04:27 Your additional decorating whipped cream should be whipped really nice and firm.

04:31 So you don't want to semi-whip it, you want to fully whip it to give you a nice pipe.

04:35 And I'm just popping that into that disposable piping bag and doing like a Sunday style of

04:39 swirl.

04:40 I'm starting in the center of each cheesecake and I'm lifting the bag as I'm squeezing that

04:44 cream out and then tapering it to a point at the top.

04:47 I like to add one whole mini Oreo on top and then I break a couple of them in half so you've

04:52 kind of got one and a half on top.

04:54 I just think it looks kind of cute and gives you a little bit more texture to your Oreo

04:58 cupcake cheesecakes.

04:59 These cupcakes need to be stored in the fridge right up until you're ready to serve them

05:03 but they also freeze up beautifully.

05:05 So you can put them in an airtight container in the freezer and you can freeze them for

05:08 up to a month and just pull them out as you need them.

05:10 I hope you guys love this super simple no-bake Oreo cookies and cream cheesecake recipe.

05:16 Make sure you subscribe to My Cupcake Addiction for more great Oreo recipes including my homemade

05:19 Oreo cookie recipe, my Oreo milk and cookie shots recipe, rainbow Oreos, Pac-Man Oreos

05:26 and lots more.

05:27 As always, thanks very much for tuning in to My Cupcake Addiction.

05:29 Bye bye.

05:40 (upbeat music)

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