My daughter doesn’t like cake or cupcakes,
she only eats the frosting. I knew I had to come up with something different. She
even said no to making birthday cookies like the ones in the store. Then it hit
me, cheesecake cupcakes! Of course she didn’t want any of the normal flavors
like cherry or strawberry. So we searched Pinterest and picked out two
different recipes to try, Cake Batter with Sprinkles & Oreo. First I made
the cake batter cheesecake cupcakes following the recipe. They didn’t have much
flavor and a more sticky texture. Then I tried adding the cake mix to my go to
cheesecake recipe and they still didn’t taste the way I was hoping. I gave up
on that idea and moved onto the Oreo cupcakes. Instead of following the recipe
exactly I decided to use my own no bake cheesecake recipe and add in the Oreos.
Finally a success!
Cheesecake
mixture
3
8 oz packages of cream cheese, softened
¾
cup of sugar
3
tsp of vanilla
1½
tsp lemon juice
12
oz cool whip
18
Oreos crushed plus 12 more for the cupcake bottoms
24
cupcake liners
Directions:
1: Crush 18
Oreos in a food processor or by hand in a ziploc bag, set aside.
2: Take apart 12
Oreos and scrape out the filling into large bowl. Then lay one cookie with the
Oreo side facing down into each muffin liner.
3: Add the
cream cheese, sugar, vanilla, lemon juice to the Oreo filling and beat
together.
4: Mix in the
cool whip until well incorporated.
5: Fold in the
18 crushed Oreos.
6: Fill the
cupcakes full and chill in refrigerator for at least 4 hours to set.
7: Top with
whip cream and crushed Oreos or whatever topping is preferred. We used whip
cream & sprinkles.
