Mini Oreo Cheesecakes

Thus begin the baking adventures of two second-semester seniors.

To celebrate the end of our second-to-last semester of high school, Monica and I decided to feast upon some Oreo-themed desserts. To start, we made mini Oreo cheesecakes, which are ridiculously awesome and easy to make, featuring a total of six ingredients.

CAROLINE ZHANG / PHOTO

This recipe yields six cheesecakes, but feel free to double/triple/quadruple it. (Here is the recipe we based it on.)

Ingredients:

1 package (8 oz.) cream cheese, at room temperature

¼ cup sugar ¼ teaspoon vanilla (I usually just eyeball it and pour from the bottle)

1 egg

10 Oreos, divided

Whipped cream or Cool Whip

Equipment:

Cupcake pan

Cupcake liners

Directions:

1. Preheat the oven to 350 degrees.

2. Beat together the cream cheese, sugar and vanilla. Then add the egg and beat lightly.

3. Place an Oreo at the bottom of 6 cupcake liners. Then fill with the cream cheese batter.

4. Bake for 20 minutes. Let the cheesecakes cool completely. Refrigerate for 3 hours.

5. Top the cheesecakes with whipped cream and Oreo halves/crumbs.

Enjoy! Ah, winter break is so amazing. And sugar-filled.

–Caroline & Monica

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Just Desserts~