Lemon Oreo Li’l Cheesecakes
It’s February, the month Strudel and I designated Cheesecake month! I decided my first cheesecake for the month would be a classic cheesecake with a crust made out of Lemon Oreo thins. This was an amazingly good choice.
Perfect amount of sweet. Perfect amount of lemon.
The last time I made cheesecake, I made a Tourteau de Chevre! It was wonderful but more time consuming than these easy and tasty little cakes! I tried making these little cheesecakes in both my instant pot and my oven. I also made these cheesecakes in muffin tins and 4-inch springforms (the instapot vs. oven comparison). Even though the instant pot was easier and ultimately they tasted the same, I just liked the baked version better.
Between making them in springforms or the muffin tin, I far and away liked making them in the muffin tin better. They were easy to remove from the muffin tin once chilled and looked beautiful turned upside down on the plate where all the golden crumbs from the lemon oreos could be seen!
A fast and easy dessert, the lemon oreos made the perfect crust, I added less sugar than usual to the cheesecake mixture to make up for the sweet crust. It was a perfect balance of slightly sweet cheesecake and crunchy sweet oreo crust.
[tasty-recipe id=”8300″]February 3, 2019
This entry was posted in brunch, cakes, desserts, quick and easy and tagged cheesecake, instant pot, lemon oreos.