Twist, lick, dunk. Well, that's one way of eating these delicious childhood biscuits, but I definitely prefer them mashed up and mix with good ol cream cheese. The result is nothing less than satisfying. And what's best? You don't even need an oven for this recipe! Okay look, this little delicacies are dangerous, and by that, I meant they are not exactly healthy and you wouldn't have the willpower to stop at one. Hence, when they come in cupcake-form, one wouldn't feel as guilty as eating a whole slice of Oreo cheesecake, eh?
Anyway, these are great for children parties and those who are young-at-heart. I mean, who doesn't love Oreo? (Just remember to check the mirror before grinning to anyone else!)
Difficulty: Easy
Makes 24 Cupcakes
Ingredients
2 package cream cheese, softened
2 tsp lemon juice
500ml heavy whipping cream
1/3 cup caster sugar
24 Oreo biscuits
20 Oreo biscuits, coarsely chopped
24 Oreo biscuits, for garnish
3-4 Oreo biscuits, crushed, for garnish
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Steps
1. In a medium bowl, beat with an electric beater until the cream cheese and lemon juice become soft.
2. Add whipping cream and beat until batter becomes thick and creamy.
3. Add the sugar and continue to beat until stiff. Fold in the coarsely chopped Oreo biscuits.
4. Line the cupcake/muffin pan with 24 cupcake liners, placing a whole Oreo biscuit in each liner.
5. Carefully spoon the batter on top of the Oreo biscuit.
6. Place a oreo biscuit on top of each cupcake, garnishing with crushed oreo bits.
7. Transfer into airtight containers and refrigerate for at least 4 hours, or overnight.
8. Serve chilled.
7. Transfer into airtight containers and refrigerate for at least 4 hours, or overnight.
8. Serve chilled.