| For Crust | |
| Digestive Biscuits | 57g |
| Butter, Melted | 2 tablespoons |
| For Fillings | |
| Cream Cheese, Softened | 155g |
| Whipping Cream, Whipped | 1/2 cup |
| Confectioners' Sugar | 2/5 cup (1/3 cup + 1 tablespoon) |
| Oreo Cookies | 5 |
| Lemon Juice | 1 teaspoon |
| Pure Vanilla Extract | 1/2 teaspoon |
| For Topping | |
| Oreo Cookies | 3 |
Line a cupcake pan with pepper liners.
Put the 4 oreos in a zip bag and zip up. Then roughly crush them with a rolling pin. And set aside.
Put the digestive crackers in a zip bag and crush them with a rolling pin until fine crumbs.
Add in a mixing bowl and stir in melted butter until well mixed.
Then distribute the mixture into the cupcake molds and press down to form a hard crust. Then let cool.
Filling
Beat the whipping cream until soft peaks. And set aside.
In a bowl add in cream cheese, confectioners’ sugar, vanilla extract, and lemon juice.
Stir until well combined. Add in whipped cream and whisk until homogeneously mixed.
Finally add in crushed Oreos and lightly stir to combine.
Using an ice cream scoop, fill the individual mould with the batter.
With a spoon press a little and make the top smooth. Chill them in the refrigerator overnight.
Toppings
Separate the Oreo cookies with its filling and put the cookies in a zip bag and crush with a rolling pin until fine sands.
Then dust on top of cheesecakes and serve immediately.