This recipe was shared with me by one of my young adult friends at church. I love it when the younger generation experiments in the kitchen and creates some amazing dishes. I’ve not yet tried it, but I know from experience with Christelle’s baking skills that it must be great! She makes some pretty awesome cookie balls, so I’m sure these are fantastic. Having these made in a muffin pan makes it a great recipe for serving at a party.
10 Oreo cookies, crumbled
2½ Tbsp Unsalted butter, melted
1 ¾ cup cream cheese, room temp
½ cup granulated sugar
5 ½ tsp flour (preferably cake flour, but all-purpose is fine) or cornstarch
¾ tsp vanilla extract
1/3 tsp lemon zest or lemon juice
7 Tbsp heavy whipping cream
Use a 12-cup muffin pan
1. Preheat oven to 375F.
2. Combine Oreo crumbs and melted butter.
3. Press into the bottom of the baking cups.
*4.Make sure you use the tin foil baking cups.
5. Bake crust for 10-12 minutes at 375F until crust is dry to the touch. Set aside, and drop oven temp to 300F.
6. Blend cream cheese and sugar together.
7. Add eggs one at a time until fully incorporated. Scrape down the bowl after each addition.
8. Add flour and mix until combined.
9. Add vanilla extract, lemon zest/juice, and heavy cream, and combine.
10. Pour batter evenly into the pan.
11. Place muffin pan into a large pan and put in oven (remember, 300F).
12. Pour enough warm water into the pan to come halfway up the sides of the muffin pan.
13. Bake until batter is set and no longer trembles, approx. 45-60 minutes.
14. Cool on a wire rack in the pan. Let cool completely.
15. Refrigerate for 2 hours, to let the cakes set up completely.
16. Remove the cakes.
17. Garnish (chocolate syrup is good) and serve.