I made these little gems to take to our family Easter Dinner today. They’re a sweet treat and fairly quick to make if you need something to take somewhere. They are modified slightly from a recipe I found on the Kraft Canada website. Enjoy, and Happy Easter to everybody!
Ingredients (for 24 cheesecakes)
4 blocks cream cheese, room temperature
1 cup granulated sugar
1 tsp vanilla extract
24 Golden Oreo cookies
1 tub of Cool Whip, thawed
candy, chocolate or fruit to decorate
Preheat oven to 350 degrees.
In a regular sized muffin tin, put in some pretty cupcake papers. In the bottom of each one, place one Golden Oreo cookie.
In a large bowl, beat together cream cheese, sugar and vanilla until well blended. Add eggs, one by one, blending after each one until just blended.
Pour or scoop (I use an ice cream scoop) batter into muffin cups evenly.
Bake for 20 minutes or until centres are almost set. Cool to room temperature and then refrigerate for 3-4 hours or overnight.
To decorate, put a few drops of desired colour of food colouring into the cool whip and mix well. Top chilled cakes as if you were frosting a cupcake. Add decorations. I used Mini Eggs and Peeps. You could totally go wild with this using whatever you wanted. Jellybeans would be great, mini creme eggs, or fresh fruit (preferably berries that aren’t cut so they aren’t as apt to bleed). The possibilities are truly endless.
Store in the fridge until about a half hour before eating.
Hope you all have a fabulous Easter and enjoy the time with family and friends.
Until next time.