Golden Oreo Matcha Strawberry Cheesecake Bites

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Ingredients:

• 1 family sized package Golden Oreo cookies (12 whole, 5-6 finely chopped, the cream from these cookies will be used in the cream cheese) 


• 1 250 gram packages of cream cheese (softened) 


•  32 grams granulated sugar 


• 4 freeze dried Strawberries 


• 1 spoonful of Matcha 


• 1.5 spoonfuls of water 


• 1table spoon of sour cream or buttermilk (I made Oat Buttermilk) 


• 1 tsp vanilla extract 


• 1 large egg (room temp) 


• pinch of salt 


OPTIONAL

• Red Food Colouring 

• Green Food Colouring



Instructions 


• Preheat oven to 275 degrees F. 


• Crush 5-6 Oreos by had or food processor with their cream and set aside. 


• Crush up the freeze dried strawberries into a dust and set aside. 


• Seperate the cream from 5-6 Oreos and set the cream fillings aside to add to cream cheese mixture later. Crush the cookies and set aside. 


• Line a cupcake pan with cupcake liners and place some crushed up Oreos (with their cream) at the bottom of each liner. Set aside for later with another pan that is bigger for it to go into that will hold the water below as it cooks. 


• In a bowl using an electric mixer, mix cream cheese, sugar, vanilla extract and salt together. Mix well, but too much as this will cause the tarts to crack. 


• Add in one egg into mix. If you double this recipe, add one egg at a time. 


• Now, divide the mixture equally into 3 bowls. 1 bowl will be the Oreo part, whereas the 2nd bowl will serve as the Strawberry one and the third will be the Matcha one. 


• In the 1st bowl, pour the about half of the dry crushed Oreos without cream into it and fold it into the mixture. 


• In the second bowl fold in the Strawberry dust until well incorporated. 


• Now, take 1.5 spoonfuls of water and pour it into a mini bowl. Then sift Matcha into thewater and mix well until incorporated  and pour into the third bowl. Fold until well incorporated. 


• Carefully place batter into the cupcake liners and swirl flavours as you like. 


• Boil water and pour it into the bigger pan under the cake pan. Carefully pour hot water into the bigger pan and ensure the water is over flowing. 


• Bake for 20-22 mins or until the filling sets. 


• Allow to cool in the refrigerator for at least 3 hours. 


• Top with whipped cream (optional) and garnish with the remaining Oreo pieces 


• Enjoy!


Video link 

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