Roopa
I needed to order this month’s book club book – Boy, by Roald Dahl – and to get free shipping, you need to spend $25. Clearly I HAD to bump up my purchase.
So obviously, I now own a mini cheesecake pan. Oops.
I was a little bit lazy with making these, and also a little wary. I’ve never baked in one before, and I wasn’t sure if you need a water bath, which could be challenging with all of the potential breach areas. Soooo, I elected to make a no-bake cheesecake recipe! I kind of shambled a few things together to make these, so I didn’t think they’d be amazing, but my class LOVED them. In fact, a few people said it was the best thing I ever made; I just took a cheesecakes course, so that’s a pretty impressive statement. Laziness FTW!
Phone camera 😦
OREO BASE
INGREDIENTS
- 2/3 cup Oreo crumbs
- 40 g melted butter
- 1.5 tbsp. granulated sugar
- pinch of salt
DIRECTIONS
- Mix all ingredients together well.
- Put 1 tbsp. in each cavity, and press down firmly.
CHEESECAKE
INGREDIENTS
- 240 g cream cheese
- 2 tbsp. granulated sugar
- 1 tsp. mint extract
-
1 – 2 cups whipped cream (whipped)
- mint chocolate (I used a cadbury bar)
DIRECTIONS
- Whip the cream cheese until very smooth.
- Add in sugar, and mint extract (and food colouring if desired) and mix well.
- Fold whipping cream into cream cheese mixture.
- Put chocolate on top of Oreo crust, and fill cavity with cheese mixture.
- Sprinkle the tops with Oreo crumbs, and place in freezer overnight (or at least 4 hours)
Notes:
- I added somewhere in the ballpark of 2 – 3 cups of whipped cream to my cheese mixture and it made WAY too much. I ended up making more of the Oreo base and filling some little springform pans.
- I used 1 tsp. of mint extract and it did not come through very strong, but this worked out. The cake had more of a mint aftertaste, and everyone seemed to think it was a very appropriate amount of mint.
Chocolate squares on top of the oreo crust
Less mini cheesecakes!
Chateau Gateau 