Today is National Creamsicle Day. I love creamsicles just as much as I love these wacky holidays. I used to go to the Jersey Shore when I was growing up and I loved going on the boardwalk and having a creamsicle soft serve ice cream. Hot day, fun boardwalk, and a yummy ice cream… perfection at the shore.
So when I saw the limited edition Oreo Creamsicle Cookies
These mini cheesecakes are easy to whip up which is perfect since I have been so busy all summer that making something complicated is a big deterrent. Plus turning on the oven on a hot summer night for a long perod of time is just not going to happen. So these just take 15 minutes to prepare and 15 minutes to bake so I can totally deal with that. The end result is a cute marbled cheesecake that
Mini Creamsicle Cheesecakes with Creamsicle Oreo Cookie Crusts
Serves 12
Ingredients
- 12 ounces (1 1/2 packages) cream cheese, at room temperature
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon orange extract
- 2 eggs, at room temperature
- 1/2 cup plain yogurt
- red and yellow food coloring
- 12 Oreo Creamsicle Cookies
Process
- Preheat the oven to 325. Line a 12-muffin pan with cupcake liners and then place 1 Oreo Creamsicle Cookie in each liner.
- Using a hand mixer or stand mixer, beat cream cheese until creamy. Gradually add the sugar, salt, and orange extract; beat well. Add eggs one at a time, mixing just until blended. Stir in yogurt until the cheesecake filling is evenly mixed.
- Remove a 1/2 cup of the cheescake filling and set aside in a bowl. Add 1 drop red and 3 drops yellow to the filling and mix until the color is even.
- Evenly divide the batter into liners, then add the orange colored filling among the cheesecakes. Using a toothpick swirl the cheesecake batters together for a marbled effect.
- Bake for 15 minutes or until tops of cheesecakes are puffed and only slightly jiggly in the very center. Cool to room temperature and then refrigerate for at least a couple hours, preferably overnight, until serving.
Check out my other Mini Cheesecakes!