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00:00 Hello and welcome to My Cupcake Addiction where today I'm going to be showing you how
00:18 to make these amazingly delicious no-bake Oreo cheesecake cupcakes.
00:23 So these are perfect individual-sized portions of decadent cookies and cream cheesecake and
00:29 you can make them in regular cupcake size, you can make them in muffin size or in minis
00:33 depending on what you want to use them for.
00:35 Let's get started.
00:36 The things that you'll need to make your cheesecakes, you're going to need an electric mixer for
00:39 this and I've got both a whisk attachment and a paddle but either or will do.
00:43 I've got some thickened cream.
00:45 So for me, this is a whipping cream.
00:47 It's about a 35 to 40 percent milk fat.
00:50 Depending on where you're living, it may be called different things.
00:52 I've got some caster sugar or superfine sugar, a little bit of lemon juice, a pinch of salt
00:57 and I'm using some vanilla sugar today.
00:59 You can replace this with clear vanilla extract or you can use vanilla essence but if you're
01:03 using a colored vanilla essence, just be aware that it may change the color of your finished
01:07 cheesecakes ever so slightly.
01:08 I've got 1 regular packet of Oreo cookies which I've crushed.
01:11 I've left them relatively chunky but still definitely crushed.
01:15 A packet of minis which I've left whole.
01:17 Some softened cream cheese and a spoon.
01:20 Another packet of Oreo biscuits which I'm leaving whole to line my cupcakes.
01:24 Of course I've got my cupcake tray and I've got 12 cupcake liners.
01:28 For the printable version of this recipe including all of your measurements, conversions and
01:32 quantities, you can head to the My Cupcake Addiction blog.
01:35 I will leave a link to that post in the description box below.
01:37 And trust me, you want to print this recipe.
01:40 It's going to be a new favorite.
01:41 I've also got a disposable piping bag and I'm using a large open star tip piping nozzle.
01:47 I'm using the bag and tip today to decorate my cupcakes but you could also get just a
01:51 can of your dream whip or your canned whipped cream.
01:53 If you want to save a little bit of time and a couple of extra pieces of equipment.
01:57 So the first thing you want to do is you want to pour in that cream and you should have
02:00 another amount of cream sitting off to the side for decoration.
02:03 But your recipe amount of cream needs to be whipped on a high speed until it is semi-whipped.
02:09 You don't want to whip this until it's super firm because otherwise when we mix it into
02:12 the rest of our mix, you risk over-whipping it.
02:15 So you can see there, it really should just kind of dollop off the spoon by itself.
02:19 Pour that cream into a separate bowl and sit it off to the side.
02:21 And I'm actually going to switch to my paddle attachment here but like I said, it really
02:25 doesn't matter.
02:26 Add in your softened cream cheese, your superfine or caster sugar, your lemon juice, your pinch
02:31 of salt and your vanilla sugar or your clear vanilla extract.
02:35 And then you want to lower those beaters down and you want to mix them on a low speed to
02:39 begin with and then turning them up to high speed until they are thoroughly creamed.
02:43 It's about 2 minutes.
02:45 Once your cream cheese mixture almost resembles whipped cream, you want to take that whipped
02:49 cream that you've set aside and pour it into the bowl.
02:52 Turn it back on to a high speed but the key here is that we don't want to over-whip.
02:55 So I'm really only turning it on for about 10 to 20 seconds to thoroughly combine those
03:00 ingredients together.
03:02 And then switch it off so we don't over-whip that cream and we're going to move to a hand
03:05 mixer or just a large spoon.
03:07 Pour in all of your Oreo cookies and we're just going to mix these through by hand.
03:11 This is once again to get an even distribution but to make sure we're not over-whipping the
03:14 cream.
03:15 Once they're mixed all the way through, you want to take your cupcake tray with your cupcake
03:19 liners and we're going to position a whole Oreo cookie from that second packet into the
03:23 base of each, making sure the cookie is in the center.
03:26 Now I'm going to take a tablespoon and I'm just going to put tablespoons of the mixture
03:30 into each of those cupcake wrappers.
03:32 Try to be careful not to mess around with the Oreo in the bottom because you really
03:35 want that to stay in the center.
03:38 Once you've got your initial amount of your cheesecake mixture, tap it down on the bench.
03:43 Give it a couple of really good bangs so that you're forcing that cheesecake down around
03:46 the edges of that Oreo cookie in the base.
03:49 And then you want to fill it up.
03:50 Now this mixture is actually going to sink a tiny bit in the middle so you kind of want
03:54 to build them up in the center a little bit.
03:56 And then you can sort of even them off using a knife down towards the edges of the cupcake
04:01 wrapper.
04:02 When you actually serve these, I would generally take the cupcake wrapper off.
04:05 So by evening them off and pushing the mix all the way to the edges, you still kind of
04:08 get that really nice little cupcake-y look.
04:10 I like to set these in the freezer so they're really firm for decorating.
04:13 So 2 to 4 hours in the freezer should make them nice and firm.
04:16 And then you want to take some finely crushed Oreos and I'm just going to rim around the
04:20 very very edges of that Oreo cookie cheesecake to add in a little bit more cookie but more
04:25 so to give it a bit of color and a bit of texture.
04:27 Your additional decorating whipped cream should be whipped really nice and firm.
04:31 So you don't want to semi-whip it, you want to fully whip it to give you a nice pipe.
04:35 And I'm just popping that into that disposable piping bag and doing like a Sunday style of
04:39 swirl.
04:40 I'm starting in the center of each cheesecake and I'm lifting the bag as I'm squeezing that
04:44 cream out and then tapering it to a point at the top.
04:47 I like to add one whole mini Oreo on top and then I break a couple of them in half so you've
04:52 kind of got one and a half on top.
04:54 I just think it looks kind of cute and gives you a little bit more texture to your Oreo
04:58 cupcake cheesecakes.
04:59 These cupcakes need to be stored in the fridge right up until you're ready to serve them
05:03 but they also freeze up beautifully.
05:05 So you can put them in an airtight container in the freezer and you can freeze them for
05:08 up to a month and just pull them out as you need them.
05:10 I hope you guys love this super simple no-bake Oreo cookies and cream cheesecake recipe.
05:16 Make sure you subscribe to My Cupcake Addiction for more great Oreo recipes including my homemade
05:19 Oreo cookie recipe, my Oreo milk and cookie shots recipe, rainbow Oreos, Pac-Man Oreos
05:26 and lots more.
05:27 As always, thanks very much for tuning in to My Cupcake Addiction.
05:29 Bye bye.
05:40 (upbeat music)