CHEESECAKE-STUFFED MINT OREOS

I know I’m supposed to love all of my recipes equally but these cheesecake-stuffed mint Oreos are actually one of my all time favorites.

I flew to New York at 6am last Friday, which completely threw off my daily life (and blog) routine. And y’all know how important my routine is to me. Anyone else have those days where their to-do list is set but when it comes to actually ticking boxes and completing items it seems to only get longer while the days get shorter? Yeah, that was me last Monday – Thursday.

Needless to say this post didn’t go up when it was supposed to but not to worry, these cheesecake-stuffed mint Oreos were at least able to make the trip with me.

I was visiting my youngest brother this past weekend and he LOVES Oreos so I knew that whatever I brought had to be something featuring his favorite cookie. He also loves mint so these were a no-brained.

If the photos aren’t enough of a hint, let me warn you that these stuffed Oreos are huge. I like to store them in the fridge because of the cream cheese but you’ll want to let them soften up a little by taking them out of the fridge before you bite into them. That thick layer of chocolate will be tough to break.

Ready to dig into these sweet and refreshing treats? The crunchy chocolate exterior and extra creamy minty center are the perfect pairing. It’s exactly what your day needed.

CHEESECAKE

Ingredients

1 package of Mint Oreos
4 ounces of cream cheese
1 ½ cups of icing sugar
3 cups semi sweet chocolate chips

Instructions

Pulse 5 Oreos in a food processor until fine. Add in the cream cheese, icing sugar and the insides of 10 Oreos (carefully separate the tops from the bottoms, save the cookie parts for later) pulse to combine. Once combined, cover and refrigerate for about 30 minutes.

When ready to stuff the Oreos, take one tablespoon of cream cheese filling and roll it into a ball. Place on one cookie and press second cookie gently on top to secure it. Repeat until all the cookies are filled.

Line a baking sheet with parchment paper and set aside. Place the semi sweet chocolate in a microwave safe bowl. Heat for about two minutes, or until melted, stirring every 30 seconds. Dip the now stuffed Oreos into the chocolate to cover the entire cookie in chocolate. Place on the prepared baking sheet. Repeat with the rest of the cookies. Once done, refrigerate for about 30 minutes, or until the chocolate has set.

Charlotte Lamontagne

Growing up the daughter of a Canadian chef living abroad, I learned to appreciate good food from a young age. From developing an affinity for artichoke puree and foie de veau as a toddler living in Paris to volunteering my stomach to my mother’s experiments for the burgeoning South African restaurant scene as a teen, I’ve always had an adventurous palate. Unfortunately, I never took the time to learn to cook until later in life. Somewhere between the ramen noodle stage in college and mastering the art of a well-balanced plate in my early twenties, I discovered a love for crafting baked goods.

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