I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Oreo

Oreo Peanut Butter Cups

Oreo Peanut Butter Cups

When I was in High School I used to make chocolate pops and candies. We won’t even talk about the number of molds I have! But one of my favorite things I used to make where peanut butter cups. I used to make tiny ones using a mold and bigger ones using a cupcake tin with wrappers. Well I was thinking about all the recently and was thinking about how much fun it was to make the peanut butter cups and decided I’d make a batch. And then I got to thinking…

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I was thinking about how I often use Oreos at the bottom of mini cheesecakes (another new recipe next week!) so it got me thinking into using a peanut butter Oreo at the bottom of the peanut butter cup. I’d start the process like normal with some chocolate in the wrapper and then slip an Oreo in before the peanut butter. This would make some some great layers in the peanut butter cup. Plus more chocolate and peanut butter can’t go wrong!

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If you love peanut butter or Oreos or chocolate you will love these. I’ve already had requests to make more.

Oreo Peanut Butter Cups

Makes 9

Ingredients

Process

  1. Line a muffin tin with 9 cupcake wrappers
  2. Melt the milk chocolate. Put a 1 1/2 tablespoons of chocolate in each wrapper. Pull the chocolate half way up the wrapper.
  3. Put an Oreo cookie in each wrapper, pushing it down into the chocolate.
  4. Microwave the peanut butter until warm and easy to mix, approximately 30 seconds. Mix the powdered sugar and talk into the peanut butter. Spray your hands with no stick spray then divide the peanut butter mixture into 9 even balls and then work into disks the size of Oreos.
  5. Press the peanut butter disk on top of the Oreo cookie. Then cover the peanut butter completely with the remaining chocolate.

Mini Creamsicle Cheesecakes with Creamsicle Oreo Cookie Crusts

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 recently I immediately tossed them in my basket. They are a vanilla cookie with an orange flavored cream filling. I knew that I would love dunking them in some milk and just eating them as well as making mini cheesecakes with them.

 

 

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

  1.  Preheat the oven to 325. Line a 12-muffin pan with cupcake liners and then place 1 Oreo Creamsicle Cookie in each liner.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Mini Cheesecakes with an Oreo Crust

Mini Pumpkin Cheesecakes with an Oreo Cookie Crust