Oreo & Twix Mini Cheesecakes By Yours Truly
So everyone who knows me knows, if there is one thing I love to bring to any shindig it’s my Oreo & Twix Cheesecakes. No, this recipe isn’t a dream, it really does exist, and during this exciting time in my life, launching this blog, I have decided to share it with you. –Get ready to make any event you attend that much better with these lavish little desserts (Also check out my “FEEDBACK FROM EXTRA SPARKLES PLEASE” at the bottom of this post to be pre warned of anything you might run into).
15 Oreo’s (filling removed)
¼ cup Salted Butter
1 ½ tbsp granulated sugar
400 g light Philadelphia Cream Cheese (large tub) (ROOM TEMPERATURE)
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/3 cup light sour cream
4 Twix Chocolate Bars (chopped – see photo)
1.) Preheat your oven to 275 F and line a cupcake pan with 12 liners! (Pick cute ones… I swear it adds so much more when you present them) Remove filling from 15 Oreo’s and grind them in a food processor. In the meantime, melt the butter. Once melted, in a bowl mix cookie crumbs with sugar, then add melted butter. (You have now created your crust, like how easy was that?)
2.) Take about 1-1 ½ tbsp of your cookie crumb crust mix and press it firmly with your fingers at the bottom of the cupcake liners (I hope I don’t have to tell anyone that they should wash their hands) Set aside and get ready to make the filling- AHHHHH!
3.) Time to get your mixer out and mix the cream cheese for 1 minute (no more, no less- this makes a difference) at a medium speed. Then, add sugar and vanilla extract. Add in eggs, one at a time, and once both beaten completely add in your sour cream. Last but not least, slowly fold in chopped Twix piecesand mix thoroughly.
4.) You are almost at the finish line; toss those babies in the oven for about 30-35 minutes. Now, this is the hard part, once cooled for about 10 minutes place in the refrigerator over night and the next day they are ready to be eaten…. and they will be.
FEEDBACK FROM EXTRA SPARKLES PLEASE
1.) USE darker coloured cupcake liners, when you take them out of the oven you may notice some butter at the bottom. Don’t panic its normal, totally fine, just the butter settling with the crumbs. Once in the fridge it will be like this never happened.
2.) Do not make these if you can’t leave them in the fridge for 6 hours or more—I tried it and learn from my mistake you don’t want cheese cake soup (or do you?).
3.) When I say 30-35 minutes I mean it, they might look a bit under cooked but, they are NOT, so take them out I tell you!
4.) If you have a bit of left over crust or filling, its normal and happens. You can eat it!