Category Archives: oreo

Mini Mason Jar Chocolate Cheesecakes

Mini Mason Jar Chocolate CheesecakesIt has been documented on here that I fear making cheesecakes, but that’s not exactly true. I don’t fear cheesecake, I fear a leaking springform pan in a water bath (bain marie). Yes, I know you are supposed to wrap it in foil, but I’ve never seen anyone explain in exacting, painstaking, borderline-dull detail how you should do that so that there is absolutely no risk of leakage. And so, I have still (!!!) never made a traditional baked-in-a-springform cheesecake.

I have, however, made cheescake bars, cheesecake thumbprints, cheesecake brownies, cheesecake blondies, vegan cheesecakes, and now two different kinds of Mini Mason Jar Cheesecakes, because while I may not be super brave, I am nothing if not a problem solver.Mini Mason Jar Chocolate CheesecakesThese Mini Mason Jar Chocolate Cheesecakes are SO good, y’all. So. Good. And they come in very cute, water tight, social distancing-approved serving vessels. Super rich, chocolaty filling, Oreo crust *and* no fiddling with a springform pan? Sign me up!Mini Mason Jar Chocolate CheesecakesThe crusts for these little cheesecakes are just Oreos and melted butter blitzed together in a food processor. Spoon a couple tablespoons into each of your mason jars and give them a few minutes in the oven before adding your filling.Mini Mason Jar Chocolate CheesecakesThis chocolate cheesecake filling is super chocolaty from melted dark chocolate and cocoa powder, and has a little extra depth from light brown sugar (though granulated works too). The rest of the ingredients are standard cheesecake fare: cream cheese, sour cream, vanilla and an egg.Mini Mason Jar Chocolate CheesecakesBy far, the most important advice I can give you about making cheesecake is to make absolutely sure that your ingredients are at room temperature. If you’re more organized than I am, you can set your cream cheese out the night before. If you’re like me, just let it hang out (in its packaging) in a bowl of lukewarm tap water for 15 minutes. Throw your egg in there for maximum efficiency.Mini Mason Jar Chocolate CheesecakesMini Mason Jar Chocolate CheesecakesYou can make the filling in your food processor (just wipe it out) or use a mixer. Either way, make sure to give the bowl some taps on the counter and let it rest a few minutes to release any large air bubbles before baking. Then spoon it onto your crusts and bake for about 25 minutes. Let the baked cheesecakes hang out in their water bath for five more minutes before transferring them to a rack to cool completely. This brief step helps them transition from the hot oven to your cooler counters more seamlessly. Cheesecakes are divas, in case you couldn’t already tell.Mini Mason Jar Chocolate CheesecakesOnce your chocolate cheesecakes hit room temperature, throw them in the fridge for a few hours to get nice and cold. This will seem endless, but will give you plenty of time to dream up toppings. I went for my new favorite Chocolate Whipped Cream and chocolate sprinkles, but you could do chocolate shell, chopped candy bars, fresh fruit or anything else your heart desires.Mini Mason Jar Chocolate CheesecakesI won’t lie to you, Mini Mason Jar Chocolate Cheesecakes are a commitment, but take one bite and I promise you’ll agree that theyre entirely worth the effort. They’re super smooth and tangy with a big hit of chocolate, and that Oreo crust…well, I think we can all agree that Oreo crust should probably run for president.Mini Mason Jar Chocolate CheesecakesAnd on that note, enjoy this unofficial last weird weekend of this extremely weird summer. It’ll be two more weeks before I break out the pumpkin, and while that seems like eternity, I hope these chocolate cheesecakes soften the blow.Mini Mason Jar Chocolate Cheesecakes

Mini Mason Jar Chocolate Cheesecakes
makes 6 small cheesecakes

Crust:
12 Oreos
2 tablespoon unsalted butter, melted

Cheesecake Filling:
1 8 ounce brick full-fat cream cheese, room temperature
1/4 cup light brown sugar, packed
1 1/2 teaspoons natural unsweetened cocoa powder
1/4 cup full-fat sour cream (or Greek yogurt), room temperature
1 teaspoon pure vanilla extract
2.5 ounces dark chocolate, melted and cooled
1 large egg, room temperature

For Garnish:
Chocolate Whipped Cream
chocolate sprinkles (hagelslag)
Homemade Chocolate Shell

Preheat oven to 325F. Grease 6 4-ounce mason jars.

Make the crust. Place Oreos and melted butter in the bowl of a food processor and process until the mixture resembles wet sand, scraping down the sides of the bowl as necessary.

Spoon 2 tablespoons of the crust mixture into eat prepared mason jar. Press down to form a crust. Place mason jar crusts in a high-rimmed dish. Bake crust for 10 minutes. Cool on a rack while you prepare the filling.

Make cheesecake filling. You have two options:

If using a food processor: Wipe out any errant crust pieces. Add cream cheese, brown sugar and cocoa powder to the bowl of the food processor and process until smooth, stopping and scraping down the sides as necessary. Add sour cream and vanilla and process until smooth. Whirl in melted chocolate. Add egg and process just until combined. Tap bowl on the counter 10 times and let batter rest 10 minutes.

If using a mixer: In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in brown sugar and cocoa powder, followed by sour cream and vanilla, until mixture is smooth. Mix in chocolate. Add egg and mix just until combined. Tap bowl on the counter 10 times and let batter rest 10 minutes.

Once your batter is rested, divide the cheesecake mixture into the mason jars, about 1/4 cup each. Use the back of a spoon to lightly smooth out the tops, then tap each one on the counter a few times to release any air bubbles. Return jars to the high-rimmed pan, and place the pan on a counter near the oven.

Bring a small pot of water to a boil. Remove from heat. Carefully pour water into the baking pan until it is halfway up the sides of the cheesecakes. Do not get water in the mason jars. Carefully move pan into the oven. Bake 25 minutes, or until puffed and *barely* jiggly in the centers. Let cheesecakes stay in their water bath for 5 more minutes.

Use tongs to carefully remove mason jar cheesecakes to a rack. Do not get water in the mason jars.

Let cheesecakes cool completely on a rack; the centers will collapse a bit. Transfer to the refrigerator for at least 3 hours, or until thoroughly chilled. If not serving immediately, cover with plastic wrap. Garnish with chocolate whipped cream, chocolate sprinkles, homemade chocolate shell, or other desired topping before serving.

Store leftover cheesecakes in the refrigerator for up to 4 days. To freeze, press plastic wrap to the surfaces of the cheesecakes and screw on mason jar lids. Freeze for up to one month. Thaw in the refrigerator overnight or in a dish of lukewarm water at room temperature for an hour.

Mini Mason Jar Chocolate CheesecakesMini Mason Jar Chocolate CheesecakesMini Mason Jar Chocolate Cheesecakes

No-Churn Peanut Butter Cookies & Cream Ice Cream

No-Churn Peanut Butter Cookies & Cream Ice CreamDo you think Nancy Meyers knows how many lives she changed when she wrote peanut butter and Oreos into the 1998 remake of The Parent Trap? Mine, for one, and probably millions more. Certainly more than when she had Meryl Streep make croissants in It’s Complicated (and in an absurdly short period of time, I might add). Probably way less than when Steve Martin had a meltdown over the quantity disparity between packages of hot dogs and hot dog buns in Father of the Bride. That one still hasn’t been resolved.

Hi, I guess I am a Nancy Meyers completist.No-Churn Peanut Butter Cookies & Cream Ice CreamAnyway, since I started baking, I’ve thrown peanut butter and Oreos into many recipes because they just *work.* This salty, creamy, bittersweet combination is one of the easiest ways to take a dessert from fine to fabulous.

Exhibit A: my most popular recipe of last year (and all time), Peanut Butter Oreo Magic Bars. Regular magic bars are good. Oreo-Peanut Butter Magic Bars though? Ho-ly crap. Seriously, I’ve never once made a peanut butter and Oreo recipe and regretted it. Not once. They are a perfect pair. Period. End of story. Sorry friends with peanut allergies, I’ll get you next time.

*gets off soap box Costco-sized box of Oreos*No-Churn Peanut Butter Cookies & Cream Ice CreamToday’s offering is one you probably saw coming from a mile away: No-Churn Peanut Butter Cookies & Cream Ice Cream! Of course—of course!—I was going to combine them in an ice cream someday. And by someday, I mean today, which just so happens to be National Ice Cream Day. I swear I didn’t plan it like that.

The base of No-Churn Peanut Butter Cookies & Cream Ice Cream is rich, peanut buttery and incredibly easy to make. It’s made from just two ingredients: sweetened condensed milk and whipped heavy cream. Together they make for a thick, rich, airy and decidedly not-icy ice cream, no machine required. Here, I added a touch of salt, some vanilla and 1/3 cup of creamy peanut butter to the sweetened condensed milk before folding in the whipped cream. Just a warning that this is very difficult not to eat right out of the mixing bowl, but patience is a virtue and you should (mostly) hold off because Oreos.No-Churn Peanut Butter Cookies & Cream Ice CreamOh yes, it’s the big chunks of Oreo cookie that are the real magic here. That’s one thing I have a lot of feelings about: big chunks of cookie instead of cookie crumbs in my cookies & cream. It’s not called crumbs & cream, am I right?!

The “secret” (not a secret) to getting big chunks of cookie in your scoops? Quartering the Oreos before folding them into the base. The pieces will seem too big, but I promise they’re not. They’ll soften slightly while the ice cream freezes so that, when scooped, each portion gets some big pieces and some little, which is absolute heaven for a texture person like myself.No-Churn Peanut Butter Cookies & Cream Ice CreamActually, this whole situation is heaven. Cold, creamy, sweet & salty, Oreo-studded heaven piled in a cone.No-Churn Peanut Butter Cookies & Cream Ice Cream

No-Churn Peanut Butter Cookies & Cream Ice Cream
makes about 8 cups

1 14-ounce can sweetened condensed milk
1/3 cup creamy-style peanut butter (not natural)
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
2 cups heavy whipping cream, very cold
24 Oreo cookies, cut into quarters

In a large mixing bowl, whisk together sweetened condensed milk, peanut butter, salt and vanilla.

In a separate medium-large mixing bowl, use an electric mixer to whip heavy cream to stiff peaks. Stir 1/3 of the whipped cream into sweetened condensed milk mixture just until combined. Gently fold in the another 1/3 of the whipped cream, followed by the last 1/3. Carefully fold in quartered Oreos.

Transfer ice cream into a 9×5″ loaf pan, or other 8 cup vessel. Press plastic wrap onto the surface of the ice cream. Cover plastic wrap with aluminum foil. Freeze ice cream for 6 hours or overnight, until completely frozen. Scoop and enjoy!No-Churn Peanut Butter Cookies & Cream Ice CreamNo-Churn Peanut Butter Cookies & Cream Ice CreamNo-Churn Peanut Butter Cookies & Cream Ice Cream

Oreo Cheesecake Bars

Oreo Cheesecake BarsAfter declaring that I was going to tackle my fear of cheesecakes (more accurately, the water bath/bain marie) last summer…well, I didn’t do that. I made you a bunch of other stuff though, so I’m not that sorry about it.

Perhaps this will be the year I make a real, mile-high, baked in a water bath, dreamy, creamy, wonderful cheesecake. But perhaps not. I’m going get my cheesecake fix either way though with these Oreo Cheesecake Bars.Oreo Cheesecake BarsNot only are they freaking delicious—Oreos + cheesecake, duh—but they are waaaaay easier to make than a traditional cheesecake. They bake in just 30 minutes and cool in 3 hours (seems like nothing when you remember that most cheesecakes require 8-24!) and require exactly seven ingredients. That’s right, all you need to make a batch of these of these bars are Oreos, melted butter, cream cheese, sugar, an egg, sour cream, and vanilla. And time. And a functioning oven. And a refrigerator.

But like, ten things isn’t much to ask when cheesecake is involved.Oreo Cheesecake BarsThese are incredibly simple to make and they’re the perfect treat to have in the fridge all weekend. Crumbly Oreo crust and a thin layer of tangy cheesecake studded with more Oreos and you didn’t have to use a water bath? Is this real life?!

Yes. Yes, it is. And it is delicious.Oreo Cheesecake Bars

Oreo Cheesecake Bars
makes 1 8- or 9-inch pan, about 16 bars

Crust:
24 whole Oreos
4 tablespoons unsalted butter, melted

Cheesecake:
8 ounces (1 brick) full-fat brick-style cream cheese, room temperature
1/4 cup granulated sugar
1 large egg, room temperature
1/4 cup full-fat sour cream, room temperature
1 teaspoon pure vanilla extract
12 whole Oreos, cut/broken into shards

This recipe requires a 3 hour chill after baking. Plan accordingly.

Preheat oven to 350F. Line an 8- or 9-inch square pan with foil. Grease well. Set aside.

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into in even layer on the bottom of the prepared pan. Bake 10 minutes to set. Let cool a few minutes while you prepare the cheesecake.

Make cheesecake. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg, sour cream, and vanilla, until mixture is smooth. Use a silicone spatula or wooden spoon to fold in Oreo pieces, holding back a few for the top, if desired.

Spoon cheesecake mixture over the crust and carefully spread to the edges of the pan. Dot the top with reserved Oreo pieces, if desired. Tap full pan on the counter 5 times to release any large air bubbles. Bake 18-20 minutes, or until the center just barely jiggles when the pan is jostled.

Let bars cool to room temperature on a rack. Chill for at least 3 hours in the refrigerator before slicing and serving. For cleanest slices, wipe your knife’s blade clean between cuts.

Leftovers will keep in an airtight container in the refrigerator for up to 4 days. For best storage, layer bars with sheets of wax paper. They may also be frozen for up to a month. Thaw overnight in the refrigerator before serving.

Oreo Cheesecake BarsOreo Cheesecake Bars

Oreo-Peanut Butter Magic Bars

Oreo-Peanut Butter Magic BarsLet me take this moment to express gratitude for the 1998 remake of The Parent Trap. Did we need a remake of the 1961 classic? Probably not, but it’s enjoyable enough, and it introduced little 13 year-old me to one of the great duos—not Lindsay Lohan & Lindsay Lohan—peanut butter & Oreos!

I was already a big fan of peanut butter & chocolate (duh!), but Oreos were a game-changer. I’ve been finding ways to put them together ever since.Oreo-Peanut Butter Magic BarsBesides the obvious dipping of Oreos directly into peanut butter, I’ve paired the two in homemade peanut butter, cupcakes and blondies, and now Magic Bars!Oreo-Peanut Butter Magic BarsOreo-Peanut Butter Magic BarsOreo-Peanut Butter Magic BarsOreo-Peanut Butter Magic BarsThey have just four ingredients–Oreos, peanut butter, butter & sweetened condensed milk–and come together in less than 45 minutes. Oh, and they’re ridiculously easy and far more delicious than any baked good with four (!) ingredients should be.Oreo-Peanut Butter Magic BarsWe’re talking soft, chewy peanut butter filling and buttery Oreo crust here, people!Oreo-Peanut Butter Magic BarsThose are two of my very favorite things. One of the great duos, if you will.Oreo-Peanut Butter Magic Bars

Oreo-Peanut Butter Magic Bars
makes 1 8- or 9-inch pan, about 12-16 bars

36 chocolate sandwich cookies (like Oreos), divided
5 tablespoons unsalted butter, melted
1 14-ounce can sweetened condensed milk
1/2 cup creamy-style peanut butter (not natural-style)

Preheat oven to 350F. Heavily grease a 9-inch square pan and line with parchment paper, leaving overhang on two sides. Grease again. Set aside.

Place 24 chocolate sandwich cookies the bowl of a food processor and process until pulverized. Add melted butter. Pulse until combined. Transfer mixture to the prepared pan. Press into an even layer. Bake for five minutes, until set. Set crust aside to cool while you prepare the filling.

In a small mixing bowl, whisk together sweetened condensed milk and peanut butter.

Drizzle sweetened condensed milk mixture over crust. Use a silicone spatula or the back of a spoon to carefully spread into an even layer.

Break or chop remaining 12 chocolate sandwich cookies into pieces and scatter over sweetened condensed milk mixture. Bake for 25 minutes, tenting pan with foil at the 15 minute mark. Bars are done when the center jiggles just slightly when the pan is jostled.

Let bars cool completely in the pan on a rack. Use overhang to remove bars from the pan to a cutting board. Peel off foil. Slice with a lightly-greased knife and serve.

Leftovers will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.Oreo-Peanut Butter Magic BarsOreo-Peanut Butter Magic Bars

No-Bake Peanut Butter Pie

 No-Bake Peanut Butter PieMemorial Day is coming up and I’ve got your long weekend dessert needs covered.No-Bake Peanut Butter PieNo-Bake Peanut Butter Pie, y’all! It’s a great way to ring in the unofficial start of summer.No-Bake Peanut Butter PieAnd since it doesn’t require cranking the oven, it’s the ideal dessert to make on a searing hot summer day. Lord knows we have plenty of those coming our way. (Even if it currently feels like it will just be cool and rainy forever.)No-Bake Peanut Butter PieThis pie has it all. Seriously. There’s the Oreo crust…No-Bake Peanut Butter Piea puddle of ganache (aka a “black bottom”)…No-Bake Peanut Butter Piecrunchy chopped peanuts and miniature peanut butter cups.No-Bake Peanut Butter PieThen there’s the creamy peanut butter filling…No-Bake Peanut Butter PieNo-Bake Peanut Butter Piewhipped cream…No-Bake Peanut Butter Pieand more chopped peanuts and miniature peanut butter cups. Also, chocolate sprinkles.No-Bake Peanut Butter PieYaaaaaaas.No-Bake Peanut Butter PieYou and your friends won’t be able to get enough of this No-Bake Peanut Butter Pie. Make it for the holiday weekend or your beach trip or any summer birthdays. Heck, make it for all of those occasions.No-Bake Peanut Butter PieIt doesn’t get much better than this.No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Ganache Layer:
4 ounces dark chocolate, chopped
1/4 cup heavy cream
1/4 cup salted peanuts, finely chopped
6 miniature peanut butter cups, quartered

Peanut Butter Filling:
3/4 cup heavy cream, cold
1 cup creamy-style peanut butter (I used Skippy)
1 8-ounce brick full-fat cream cheese, room temperature
1 cup confectioner’s sugar
1 tablespoon pure vanilla extract

Whipped Cream Topping:
1 cup heavy cream, cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract

Garnish (optional):
miniature peanut butter cups, quartered
salted peanuts, finely chopped
chocolate sprinkles

Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate. Refrigerate for 15 minutes to set.

Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Scatter with chopped salted peanuts and quartered miniature peanut butter cups. Refrigerate crust and ganache while you prepare the filling.

In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.

In a separate arge mixing bowl, use an electric mixer to beat peanut butter, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined. Transfer to chilled pie crust. Chill for 3 hours or overnight.

Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream. Scatter with quartered miniature peanut butter cups, chopped salted peanuts, and/or chocolate sprinkles, if desired.

Slice and serve. Leftover pie will keep covered in the refrigerator for a few days.No-Bake Peanut Butter Pie