I’m almost 90 percent positive that every single person in this universe enjoys one of the following: oreos, cheesecake and/or cupcakes. If you do not enjoy any of these, who are you?! However, if you enjoy at least one of these sweets this recipe is for you. I first discovered it through a google alert (thank you digital publishing class for that technological gem) about a no-bake cupcake recipe from Eugenie Kitchen. And since this week has been the worst week ever (for the world and for myself), I decided to indulge myself and make a no-bake treat that may be completely loaded with sugars and fats but will make your taste buds happy and therefore will make your inner conscious smile as well.
So here is what you need to do to make Oreo Cheesecake Cupcakes: go to Outtakes in West Village. While you’re there buy butter, some confectioners sugar, Silk soy milk (or the 2% they sell there), cupcake holders, cream cheese, graham crackers, and oreos. Lucky you, they’re all in the same aisle (it’s like they know we want to bake or something). The only ingredients Outtakes will not have is the vanilla extract and plastic baggies but just head on down to your lobby and sign them out from the CC desk.
Now these ingredients are slightly different from Eugenie Kitchens because we’re poor college students and whipping cream isn’t exactly something we can find in a friends refrigerator. So instead of whipping cream we’re just going to use a little extra butter and your milk.
Next, line a cupcake tray with your cupcake liners. (You’ll only need about nine cupcake holders since this recipe makes only that much which is nice since it will prevent you from eating everything.)
Place 7 pieces of graham cracker in a bag and crush it with your hands, a spoon, or a rolling pin in the have one (I just slammed mine on a table) until the cracker is in fine pieces. Next take another bag and place 5 to 6 oreos (6 if they’re double-stuffed) in a bag and crush them as well. Set aside the bag of crushed oreos.
Combine in a bowl the crushed graham crackers and 1/2 stick of melted butter until the texture is chunky yet still wet-looking.
Spoon about a tablespoon of this mixture into each cupcake holder. Press down the mixture with a spoon so that it fills out the bottom of the cupcake holder. Once all of the cupcake holders are filled about a fifth of the way, set in a cool place or in your fridge.
Here is the tricky part, take 1/3 cup of butter and 3/4 cup of milk and whip together with a wisk. It will take a while and will give you a definite arm workout but eventually it will look like whipped cream (below it looks gross but that’s just because I used Silk soy milk).
Add 5.5 oz. of melted cream cheese into the whip, as well as 2/5 cups confectioners sugar, and a half teaspoon of vanilla extract. Once this is all mixed together well, add in your crushed oreos and mix.
Take your graham cracker cupcakes out of your fridge and plop a spoonful of oreo mixture onto of the graham cracker layer.
After the cupcakes are chilled, crush four more oreos in a bag and sprinkle them on top of the cupcakes.
Serve and be happy!
- 3/4 cup butter
- 1 package of graham crackers
- 5.5 oz. of cream cheese
- 3/4 cups milk
- 10 oreo cookies
- 2/5 cups confectioner’s sugar
- 1/2 teaspoon of vanilla extract
- Line your cupcake pan
- Crush oreos and graham crackers in different bags into fie pieces
- Combine 1/2 stick of butter and graham cracker bits until well combined
- Place mixture in botom of cupcake holders and chill
- Wisk milk and leftover butter until light and fluffy
- Combine with cream cheese, confectioner’s sugar, and vanilla extract
- Mix in 6 crushed oreos
- Spoon mixture on top of graham cracker layers
- Place cupcakes in the refrigerator over night
- Once chilled add the rest of the oreos on top, crushed
- Serve chilled