NO-BAKE CHEESECAKE MUFFINS

Yields approx 18 muffins

Ingredients

Base:

15 Oreo cookies

4 tablespoons melted or softened butter (55 g)

Muffins:

16 oz cream cheese, softened at room temperature (450 g, 2 pk))

1 cup of powdered sugar (150 g)

1 teaspoon vanilla extract

2 teaspoons lemon juice

1⁄3 cup spreadable cheese (75 g)

1 ½ cups of heavy cream (355ml)

Additional whipped cream for topping, optional

1 cup mini chocolate chips

Procedure:

Place Oreo cookies in food processor (do not remove cream filling) and pulverize until just fine crumbs remain. If you don't have a food processor, place the cookies in a Ziploc bag (let all air out before sealing) and crush with a rolling pin until just fine crumbs remain.

In a separate medium-sized microwave-safe bowl, heat the shortening until completely melted. (or use soft butter at room temperature)

Pour the cookie crumbs into the melted butter and stir until well combined.

Scoop the cookie crumbs into the muffin cups and use your hands and/or the clean bottom of a measuring cup or spoon to firmly flatten the crumbs into the bottom .

Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.

Add the powdered sugar and stir until blended.

Add the vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.

Add the cheese spread and stir well.

Pour heavy cream into a separate medium-sized bowl (preferably a cold metal bowl). Beat at high speed until chantilly point

Fold whipped cream into cream cheese mixture with spatula in a sweeping motion until smooth and well combined. Add the chocolate chips and continue to mix gently.

put. Two tablespoons of the cheese mixture evenly over the prepared cookie base.

Cover and refrigerate at least 4 hours or overnight. Top with additional whipped cream before cutting and serving, if desired.

You can also cover with sliced ​​strawberries, chocolate sauce or cookie crumbs.