Mini Cinnamon Bun Oreo Cheesecakes

Have breakfast for dessert or, better yet, dessert for breakfast! These mini cinnamon roll oreo cheesecakes have an oreo as the crust, mixed in, and on top!

So remember when Oreo came out with the cinnamon bun flavor variety? I bought them the moment I found them and brought them home to live in my pantry… which was months ago. I often have a bad habit of buying fun things such as these, saving them for some grand masterful plan, and end up forgetting about them entirely. I refuse to let anyone eat them, claiming I am waiting until the perfect idea comes to mind (and clearly in denial that I could ever just buy another package), only to let them fade into the background. I’m bad at this.

But I’m gonna try to redeem myself with these mini cheesecakes which I made for a lab mate’s birthday who also just announced that she will be heading off to Stanford for grad school in the fall! Two celebrations in one! And now we have two delicious things in one – cinnamon buns and mini cheesecakes. Because breakfast for dessert? Or dessert for breakfast ;-). Don’t judge. They even have cute little cinnamon spirals which I then proceeded to cover up with a layer of cream cheese glaze. Because sometimes I do silly things like add more cream cheese to a cheesecake.

P.S. Why yes that is a Peter Rabbit plate that I’ve had since childhood (and the tea cup to match).

One year ago: Redheads

Two years ago: Sausage and Egg Breakfast Casserole

Five years ago: Funfetti Cheesecake Pudding Dump Cake

MINI CINNAMON ROLL OREO CHEESECAKES

Makes 12 mini cheesecakes

Ingredients:

CRUST

12 whole cinnamon bun Oreos*

FILLING

8 oz. cream cheese, room temperature

1/4 cup Greek yogurt or sour cream

1/2 cup sugar

1 egg

1 tsp vanilla extract

4 cinnamon bun Oreos*, chopped

SWIRL

1 Tbsp unsalted butter, melted

1 Tbsp cinnamon-sugar

GLAZE

2 oz. cream cheese, room temperature

1 Tbsp honey or agave

1 Tbsp milk, approximately

6 cinnamon bun Oreos*, cut in half

*Can also use golden oreos and double the swirl ingredients

Directions:

1. Preheat oven to 350 degrees. Place one Oreo into 12 mini cheesecake cups** that have been sprayed with cooking spray. Set aside.
2. In a stand or electric mixer beat the cream cheese, Greek yogurt, and sugar until smooth. Beat in egg and vanilla until combined. Reserve 1 tablespoon filling in a small bowl. Into the large bowl, fold in the chopped Oreos.
3. Pour mixture evenly into the 12 cups, filling about 3/4 way full (may have extra filling).
4. Blend the butter and cinnamon-sugar into the reserved filling. Transfer to a zip-top bag and snip off the corner. Swirl onto the top of each cheesecake. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
5. Meanwhile, make the glaze. In a small bowl, beat or whisk cream cheese and honey (or agave) until smooth. Add milk until it is thin enough to spread. Drizzle or spread over the top of each cheesecake, top with half a cookie, and refrigerate until ready to serve.

**Can also use regular muffin pan with cupcake liners. Yield and cook time may differ.

Source: Adapted from my Mini Reese’s Oreo Cheesecakes.

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