Mini Oreo cheesecakes

For sharing, or not. 


I think I have an Oreo problem. This is the third version of an Oreo Cheesecake that I have made. 

You can make these vegan if you wish. Just use the Vegan Cheesecake recipe here and use half the amount of each ingredient. Use the same method to put together. 


200g Oreos (whole)

100g butter 

100g caster sugar

450g soft cheese (the spreadable kind)

1 & 1/2 tbsp plain flour

2 eggs

100ml sour cream

1 tsp vanilla extract

Some more oreos (for decoration you need at least 5)


Pop your oven on to 180ºC/350ºF/Gas 4

Make the base of your mini cheesecakes by adding the biscuit (cookie) part of the oreos into a bowl with 100g of butter. Mix together with your hands. Spread this evenly between 12 cupcake cases, and bake in the oven for 5-10 minutes. Take out, leave to cool completely, then set aside in the fridge while you make the filling. 

For the filling, get a bowl and add caster sugar, soft cheese, plain flour, eggs, sour cream and vanilla extract. Mix this together until fully combined. Add broken crushed up oreos to the mix (one or two will be fine)

Take your cooled bases out of the fridge and evenly distribute the filling into the cases. Pop back into the oven for 10-15 minutes until they are slightly brown on top. If they crack, don't worry- you are making a topping to cover it. Take out, leave to cool on a wire rack. 

For the topping, take the insides of the Oreos that you left out when making the base, and add 2 tbsp of sour cream. Mix this together and thats it! Wait until the cheese cakes have cooled, distribute the topping over the cupcakes, and decorate however you wish. I recommend splitting an oreo into quarters and sticking it in like a flag. Or crumble some broken Oreos over the top. It's up to you. 


See you soon

Colin x

Cheesecake two ways

Its a double ended dream!


Baking for the one you love, or sharing with a friend? Are you going vegan, or do you like it animalistic? This recipe has both and MORE! Like an MMORPG its possibilities are endless and you can give it to everyone, or just go hard at it by yourself. It's a valentines special, but not as we know it. Chocolate Rose Cheesecake- two ways. 


200g vegan digestives/regular digestives 

100g butter/ 50g vegan butter & 50g veggie shortening

400g cream cheese/vegan cream cheese

100g caster sugar

3 tbsp plain flour

1 egg/sachet veggie gelatine/1 tsp xantham gum

50g cocoa powder

Rose Water flavouring

Pink/red food colouring


Cheesecake Base

Blitz your digestive biscuits to form crumbs (no lumps!), add your butter (whichever kind) and mix with your hands to combine. Press into a lined 20cm cake tin (23 works too, but it will be a flatter cheesecake overall) and bake in the oven at 180ºC/350ºF/Gas 4 for 10 minutes. Take out and leave to cool. 

Cheesecake filling

In a bowl, add the cream cheese, sugar, flour, and thickener (egg/veggie gelatine/xantham gum). Blend it all together and then decide which way you want it. 


Take 5 tsp of the mixture out- add red/food colouring to your desired shade and add 1tsp rose water flavouring. Stir to combine. Leave to the side for now. 

Into the remaining cheesecake filling, add 50g of cocoa powder and blend until combined. If the mixture is a little dry, add some milk/vegan milk to a cake batter-like  consistency. 

Pour the chocolate mixture onto the base and flatten. 

Add 5 tsp of your pink/red mixture in circular blobs in even spaces around the edge. Take a cocktail stick and drag the point through the middle of each circle anti-clockwise, to form a crude heart shape. Neaten up with another cocktail stick. 

Bake at 180ºC/350ºF/Gas 4 for 15-20 minutes until there is a slight wobble. 

Cool completely on a wire rack in the tin. Take out the tin, leave in the fridge for 30 mins or overnight. Slice and serve. 

Layered cheesecake

Split your cheesecake filling in half. Add 50g of cocoa powder to one half and mix in. To the other side, add some pink/red food colouring to your desired shade. Add 2-3tsp of rose water flavouring (to your taste) and mix in. 

Add your pink/red layer on top of your base, then add your chocolate layer on top. 

Bake at 180ºC/350ºF/Gas 4 for 15-20 minutes until there is a slight wobble. 

Cool completely on a wire rack in the tin. Take out the tin, leave in the fridge for 30 mins or overnight. Add stripes of cocoa powder and icing sugar to your desired design. Slice and serve. 

That's it!! Two ways, so many endings. Watch the video for extra help. 
Have a lovely February 14th. 

Love Colin xx