Oreo Cookies and Cream Cupcakes

 

Recipe makes 12 cupcakes

Oreo Cupcakes
125grams unsalted butter, at room temperature
3/4 cup milk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour or cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cups granulated sugar
3 large egg whites, at room temperature

3 oreos for layering in cup before baking
1 cup chocolate sandwich cookies (about 10), lightly crushed

1. Preheat the oven to 175°C. Insert liners into a medium cupcake pan and put half an oreo in each liner(shown in pic).
2. In a large bowl cream together the butter, sugar, and vanilla with an electric mixer until fluffy, about 3-5 minutes.
3. In a separate bowl sift together the flour, baking powder, and salt.
4. Slowly add egg whites to butter mixture, mixing well between each addition. Stop the mixer and scrape down the bowl. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry. Mix until only a few streaks of flour remain. Stir in the crushed cookies until batter is evenly blended.
5. Fill the cupcake liners 2/3 to 3/4 full. Bake for about 15 min­utes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan for 5 minutes. Finish cooling on a wire rack.

_____________________________________________________________________

 Yum yum yum! These were delish! I baked 12 this afternoon and now there’s only 3 left! I better hurry up and save some before its all gone! hahaha

Non-bake Oreo Cheesecake

 This recipe has been safely tried out and of course I have made my own amendments. It turned out slightly sticky which is because of it being unbaked. The cream cheese filling tasted great with a hint of vanilla. I used lemon so sour cream is really not necessary. Plus its so easy to make! Everyone loved it! 🙂 

P.S. It looks really moist and wet in the picture because I just took it out of the refrigerator and its due to condensation.

And, I put a whole lot of extra oreos in mine so add in as much oreos as you’d like!

____________________________________________________________________

Ingredients

CRUST:

• 1  1/4 cups Oreo cookie crumbs
• 50grams butter, melted

FILLING:

• 1 cup heavy whipping cream
• 250grams cream cheese (softened for at least an hour after refrigerating)
• 3/4 cup caster sugar
• 24 Oreo cookies – coarsely chopped
• Zest of lemon – or ½ cup sour cream if you have it
• 1 tsp Vanilla extract

Directions

CRUST:

• Use a knife and remove the icing in the middle of the Oreos. Don’t worry if it breaks, it will be crushed up anyway. Keep the icing to use with the filling later.
• Crush the Oreos into crumbs. Combine cookie crumbs and butter. Press into a 21cm loose bottom pie pan. Place in freezer while preparing filling.

FILLING:

• Whip cream until stiff peaks form. Place in refrigerator.
• Whip cream cheese until smooth. Add sugar, icing from Oreos and blend. Add a zest of lemon and vanilla extract until mixed well. Coarsely chop 24 Oreo cookies and fold into cream cheese mixture. Fold in whipped cream.
• Turn filling in crust and spread evenly. Cover and refrigerate at least 4 hours. Loosen cheesecake by running knife around edges. Release sides of pan.

 —————————————————————————————————————————–