Sunday bliss.

Say hello to my mini Oreo© Cheesecakes. I happen to think they are beautiful & having tried the mixture, suitably tasty too!

It’s the last weekend of half term but instead of moping around I’ve been proactive & organised a roast with friends. Tonight for my best friend Queenie & her partner Simon I will be serving roast lamb with roast potatoes & rosemary & thyme yorkshire puds to be followed by the Oreo© cheesecakes you can see above.

Ingredients
9 digestive biscuits
2 dessert spoons of butter (melted) 1 dessert spoon of brown muscavado sugar
100g mascarpone cheese
7 Oreo© cookies
100ml double cream (whipped until thick)

This will make four 2″ in diameter cheesecakes.

How to…
1) First crush the biscuits to fine crumbs.

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I used the end of a rolling pin as you can see above.
2) Then add the melted butter and sugar and combine.

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3) Press the biscuit mixture into the ramekins and chill in the fridge.

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4) Next comes the fun bit! Take the Oreos© and unscrew the top putting the plain half into a bowl and then scraping the filling into another. This was surprisingly easy!

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5) Add the mascarpone & whipped double cream to the biscuit fillings and mix.

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6) Crush the Oreo© biscuits to fine crumbs and add to the mascarpone mixture and stir.

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7) Spoon the mixture onto the biscuit base and top with an Oreo© biscuit.

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The proof will be in the pudding, quite literally!

Fortunately there was a little extra of the biscuit base so I used it in another 2 ramekins and have attempted to make peanut butter and ‘jelly’ mini cheesecakes.

For these I added a tablespoon of peanut butter to a tablespoon of mascarpone and combined.

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I spread the biscuit base with a teaspoon of strawberry jam before spooning the cream mixture on top.

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The h2b has already got his eye on these ones so let’s hope they’re tasty!

Happy Sunday!

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