There’s something infinitely reassuring about being able to make a great dessert armed with nothing except a single bowl, a whisk, and a slightly voracious emotional appetite. Last month, I made these Easy Mini Oreo Cheesecakes three times, fueled in part by some BIG changes that have been happening. And then I realized that I’ve been AWOL for nearly three months, so scroll on down for more on those big life updates (and this unacceptably late recipe)!
About three months ago, I started a brand new job at another major film studio! It’s still in digital marketing (though now for the theatrical side of things), and while the learning curve has certainly been steep, the team has been nothing but welcoming and supportive. That’s Big Update #1.
Around the same time, our training for the triathlon season kicked into full swing–since I last blogged back in June, I’ve actually completed another four triathlons (including my first Iron Man 70.3 in Calgary, WHO DIS??) and been stunned by how much I’ve fallen in love with this new community. Of course, training has involved anywhere from 8-10 workouts a week (eeks?), including 60-mile bike rides on the weekends (double eeks??) and so much carboloading that I might just transform into the Flying Spaghetti Monster one of these days. But it’s been an awesome adventure so far and I don’t plan on stopping anytime soon, so yeah–that’s Big Update #2!
And then there’s Big Update #3.
Even though Wallflour Boy isn’t “new” to my life per se (we first met five years ago in grad school), he’s certainly been a defining part of it for over a year now, and it seems amiss not to mention him here. Between work, training, hanging out with my incredible parents who never fail to make me feel loved, planning murder mystery birthday parties, and hosting my AWESOME GRAD SCHOOL BFF MOPS because she’s back in the States for her PhD (you go, girl!!), it’s a wonder that WB and I see each other at all!
Thankfully, WB also happens to do triathlons (in fact, a lot better than I do!), so we’re lucky enough to spend a lot of our hours together training and racing together. On days when I’m not busy shoveling down instant noodles and immediately passing out on the couch, though, you can find us exploring a new modern art museum gallery or playing a raging round of Overcooked 2 on Steam (warning: this game WILL make or break relationships!). And these days, with prime training season behind us, he’s also really encouraged me to find time to blog again: he’s the kind of guy who doesn’t mind holding a mini Oreo cheesecake at ten different angles while I try to capture the “perfect shot” and washes my dirty baking pans faster than I can hurl them into the sink after a messy, crazy day of baking, just because he wants to.
So yes, that’s Big Update #3. And I just wanted to share that with all of you, on the record. And that’s why I’m so glad to be back here blogging again, too. (And yup, that’s him posing as my mini cheesecake model above!)
Speaking of these Easy Mini Oreo Cheesecakes, they’re one of WB’s favorites–I know this because even though he won’t go out of his way for most desserts, he inhaled two of these during a board game party and wouldn’t stop telling me how yummy they were. They’ve got tons of Oreo goodness (like in this Chocolate Oreo Cheesecake that I also love!) stuffed into the crust and cheesecakes themselves, and you probably have most of the ingredients in your fridge already so this is the perfect last-minute party or potluck pleaser. And the best part is that the crust & fold-in ingredients are one and the same, meaning less work + more stuffing your face with these 30-minute treats. Create, indulge, and enjoy, my dear friends!
- 2 (8 oz.) packages cream cheese, room temperature
- 3/4 cup white sugar
- 1/4 cup milk or soy milk
- 2 eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
For Oreo crumb/filling:
- 24 Oreos, crushed
- 1/4 cup white sugar
- 5 tablespoons butter, melted
To make cheesecake:
- Preheat oven to 350 degrees F. In a large bowl, cream together cream cheese and sugar until fluffy.
- Mix in milk until blended, then stir in eggs. Fold in sour cream, flour, and vanilla until just incorporated. Set aside.
To make Oreo crumb/filling:
- Mix all ingredients together in a medium bowl. Set aside.
- Line two muffin tins with 16 cupcake liners. Spoon out 1-2 tablespoons of Oreo crumb filling and press evenly into bottom of each liner. (You should have some filling left over after this step.)
- Fold remaining Oreo filling into cheesecake batter.
- Evenly divide cheesecake batter between all 16 liners. Depending on the size of your liners and tins, you might want to make more or fewer cheesecakes (each liner should be about 2/3 full).
- Bake in preheated oven for 15 minutes, or until set. Allow to cool for 15 minutes at room temperature, then transfer cheesecakes to refrigerator and cool for an additional 4-5 hours.
- Serve and enjoy!