Mini Cheesecake Cupcakes

Ingredients

  • 1 bag of mini-Oreo cookies
  • 3 (8-oz.) pkgs. cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs, at room temperature
  • 1 tsp. orange extract OR 1 tbl. Grand Marnier liqueur
  • Whipped cream
  • Strawberries



Directions

Makes 26 medium-size cupcakes or about 100 minicupcakes.

1. Put minipaper cups (I use Wilton’s bonbon gold cups.) in minicupcake tins. Place a mini-Oreo cookie in the bottom of each paper cup.

2. Beat the softened cream cheese with the sugar until well blended.

3. Add eggs one at a time until each has been incorporated. Add orange extract or orange liqueur and blend.

4. Pour a small amount over each Oreo until the paper cup is 3/4 filled. Bake at 325 degrees for 10 to 12 minutes or until almost set. Cool and refrigerate until served.

5. To garnish, top with a dab of whipped cream and an Oreo “top hat.” Some fresh strawberries will brighten up the plates.

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