I’ve kindasorta done this recipe before, with the cherry cheesecake cup post two weeks ago; but, I had a package of mint Oreo Thins the hubby had picked up at the market, and thought that mebbe I should try the recipe more or less the way the nice poster at allshecooks.com shared it.
As I noted above, I used the Mint Oreo Thins for mine, I think it makes for a nicer whole cookie garnish, and, I decided against the whipped topping or – as I was gonna do it – the whipped cream on top, because…
these tiny little treat cups are wicked rich enough, without adding anything else on top. Tho’ I might not say “no” to an Irish coffee or something very much like it on the side. Yeh. Save the whipped cream for that.
•20 Mint Oreo thins
•2 tbsp butter, melted
•8 oz cream cheese, softened
•1/2 cup sugar
•1 tsp vanilla
Put 13 of the mint Oreo thins in the bowl of a food processor fitted with the metal blade.
Pour the melted butter over and pulse until you have a nice cookie crumble.
Pack the cookie and butter mixture into the bottoms of six small containers (four ounce canning jars are perfect for this) and set aside while you make the filling.
Oh, and go ahead and eat one of those Oreos, you know you want to, and we’ll only need six to finish off the cheesecakes.
Whip the softened cream cheese together with the sugar and vanilla in a mixing bowl until nice and creamy.
Spoon the cream cheese mixture over the crushed cookie crust in the six jars, then stab one whole Mint Oreo Thin into the center of each.
You now have dessert.
What I like about these is that, aside from being quite tasty and dead simple to toss together, they are also wicked portable!
Just screw the lid and band on the canning jars, stash in the fridge to chill, then grab the lot and go to that concert in the park, or the beach, or away to the cabin for the weekend, secure in the knowledge that dessert is well and truly taken care of.