A few weeks ago I somehow ended up with a package of these beauties..
By ‘somehow’ I mean I was at the grocery store, wandered into the cookie aisle, saw them, stood there drooling and then bought them. Crazy how that works 😉
But then I needed something to do with them! At this point I was about 4 weeks out from my fitness competition, so unfortunately having them laying around to grab was not a good idea, so they became inspiration. Lemon plus Vanilla, White Chocolate or Cake Batter flavor are tops in my book, so I decided to create a crust out of these beauties for a refreshing lemon cheesecake. I scoured the internet for an appropriate recipe. It’s the dead of summer here in Texas and I cook out of a counter-top convection oven so no-bake seemed like the way to go. I also wanted a light and fluffy cheesecake as to not be too heavy. I think I found a winner and these received rave reviews from my coworkers!
Birthday Cake Lemon Cheesecake Bites .. and Pie!
Cheesecake Filling and Lemon Curd
I used this recipe from Mel’s Kitchen Cafe. I followed her recipe exactly for the base and lemon curd, so I’m not going to re-type it.. because, well, that’s just silly.
A note on the Lemon Curd: If making this by hand sounds intimidating, you’re going to have to get over it. Don’t you darn by it store-bought, because it was actually really easy to make and 100% worth it! Just try not to lick the bowl. Actually go ahead with that too!
“Crust” – For the Bites
- Birthday Cake Oreos (or Golden.. but really, you gotta go with Birthday Cake)
Line cupcake pan with cupcake wrappers. Place a whole Oreo into each. Pour cheesecake filling into cup to ~3/4 full. Drizzle lemon curd in swirls, flowers, or whatever else you think would look nice! Refrigerate 6 hours or overnight.
OR you could go the full pie route..
Crust – For the Full Pie
- 24 Birthday Cake Oreos
- 1/4 cup Butter
Crush Oreos in a food processor until they are fine crumbs. Melt butter. Mix crumbs and butter then press into a pie pan. Refrigerator for at least 1 hour. (I made mine the day before). When the crust is ready to go, assemble your Cheesecake filling and curd. Pour filling into the crust, swirl with the curd and refrigerate 6 hours or overnight.