Ube Oreo Mini Cheesecakes

Name: Ube Oreo Mini Cheesecakes
Total time: 23 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 8 oz cream cheese; 0.33 cup granulated sugar; 1 egg; 1 tsp vanilla extract; 2 tsp ube extract; 1 tbsp flour; 11 Oreos; 3 tbsp butter

23m

Serves 6

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Ube Oreo Mini Cheesecakes

facebook.com

23m

Serves 6

Directions

1Preheat the oven to 325 degrees F.
2In a medium mixing bowl, add cream cheese, sugar, egg, vanilla extract, ube extract, and flour.
3Use a hand mixer to mix until smooth.
4Put the Oreos into a food processor and chop them until they're small crumb consistency.
5Melt the butter in a small bowl and mix the Oreo crumbs in until they're all coated.
6Take a spoonful and dump it into one of the sections of your muffin pan.
7Use your fingers to press down to form an even layer; this will be your crust.
8Repeat for the other sections of the pan.
9Put the pan with the crusts in the oven for 5 minutes.
10Remove the pan from the oven and, using a spouted measuring cup, pour the cheesecake batter on top of the crusts in the muffin pan and fill almost to the top.
11Put the pan back in the oven for 18 minutes.
12Once done, remove the pan and set aside to cool for 1 hour.
13Carefully remove each mini cheesecake, place them in a covered container, and put it in the refrigerator for at least 4 hours to overnight.

Ingredients

8 oz cream cheese
0.33 cup granulated sugar
1 egg
1 tsp vanilla extract
2 tsp ube extract
1 tbsp flour
11 Oreos
3 tbsp butter

Equipment

hand mixerfood processormuffin panspouted measuring cupcurved silicone spatulamixing bowlsmall bowlcovered container

Tips

Use a curved silicone spatula to separate the cheesecakes from the pan.
Refrigerate for at least 4 hours to overnight for best results.
There should be no chunks left from the Oreos once processed.
All the Oreo crumbs should be coated with butter for the crust.
Fill the cheesecake batter almost to the top of the muffin pan sections for proper baking and appearance

Ube Oreo Mini Cheesecakes

23m

Serves 6

facebook.com

Ube Oreo Mini Cheesecakes

facebook.com

23m

Serves 6

Directions

1Preheat the oven to 325 degrees F.
2In a medium mixing bowl, add cream cheese, sugar, egg, vanilla extract, ube extract, and flour.
3Use a hand mixer to mix until smooth.
4Put the Oreos into a food processor and chop them until they're small crumb consistency.
5Melt the butter in a small bowl and mix the Oreo crumbs in until they're all coated.
6Take a spoonful and dump it into one of the sections of your muffin pan.
7Use your fingers to press down to form an even layer; this will be your crust.
8Repeat for the other sections of the pan.
9Put the pan with the crusts in the oven for 5 minutes.
10Remove the pan from the oven and, using a spouted measuring cup, pour the cheesecake batter on top of the crusts in the muffin pan and fill almost to the top.
11Put the pan back in the oven for 18 minutes.
12Once done, remove the pan and set aside to cool for 1 hour.
13Carefully remove each mini cheesecake, place them in a covered container, and put it in the refrigerator for at least 4 hours to overnight.

Ingredients

8 oz cream cheese
0.33 cup granulated sugar
1 egg
1 tsp vanilla extract
2 tsp ube extract
1 tbsp flour
11 Oreos
3 tbsp butter

Equipment

hand mixerfood processormuffin panspouted measuring cupcurved silicone spatulamixing bowlsmall bowlcovered container

Tips

Use a curved silicone spatula to separate the cheesecakes from the pan.
Refrigerate for at least 4 hours to overnight for best results.
There should be no chunks left from the Oreos once processed.
All the Oreo crumbs should be coated with butter for the crust.
Fill the cheesecake batter almost to the top of the muffin pan sections for proper baking and appearance