French people like to kiss.

Now, don’t you get the wrong idea! I’m just talking about innocent ‘hey, how are you?’ kind of kisses on the cheek. Of course they kiss their loved ones. But they also kiss their colleagues, and although this isn’t common in every company, I’ve seen cashiers kissing each other when taking over a shift in the supermarket for example. Or when meeting friends of friends. Where a simple handshake will do in the Netherlands, over here, I kiss them without hesitation.

Even kids kiss each other when they meet at school. And I mean they repeat this every single morning, not just after the school holidays!
I think it’s cute, and where Dutch kids (mostly boys) all seem to reach a certain age where they stop kissing their family because it’s gross, the French ones kiss everyone. Even people they don’t know. Which is kind of great because there’s never an awkward moment, everyone just always knows what to do. Well, that is, when it comes to kissing people.

Oreo and salted caramel cheesecakes

Oreo and salted caramel cheesecakes

When it comes to baking, I’ll admit don’t always know what I’m doing. But I usually have enough faith in the end product (or, in how I hope the end product will taste) to go ahead and just do it. That was definitely the case with these mini Oreo and salted caramel cheesecakes. I literally woke up with the idea and I knew they would be good.

I know salted caramel was all the rage in 2012, so it’s probably hopelessly outdated now. BUT, they taste just so very good, it would be a shame not to give you the recipe.

Oreo and salted caramel cheesecakes

Oreo and salted caramel cheesecakes

Oreo and Salted Caramel Cheesecake
  • 6 oreo cookies
  • 20 gr (1,5 tbsp) of unsalted butter
  • 100 gr (1/2 cup) of cream cheese
  • 50 gr (1/4 cup) of mascarpone
  • 50 gr (1/4 cup) of sugar
  • 1 egg
  • 1 egg yolk
  • pinch of salt
  • seeds of 1 vanilla pod, or 1 tbsp of vanilla sugar
For the salted caramel
  • 1 tbsp of Dulce de Leche*
  • 1 tbsp of mascarpone
  • Some coarse salt
  1. Preheat the oven to 180 C (356 F)
  2. Scrape out the white stuff and crumble the cookies (I personally put them in a ziplock bag and mash them with a dough roller)
  3. Mix the crumbles with the butter until you have a firm mix
  4. Grease five holes/cups of a muffin tin and divide the cookie mix over them
  5. Press firmly and bake for 10 minutes (you're just baking the cookie base, we'll add the rest later. This will allow the cookie base to bake without getting wet from the cream cheese)
  6. Meanwhile, take the cream cheese, the mascarpone and the sugar and mix well
  7. Add the egg and the egg yolk and mix some more
  8. Finally, add the salt, and the vanilla, mix until everything is well incorporated
  9. After the 10 minutes, take out the cupcake form with the now baked cookie base and divide the cream cheese mixture evenly over the 5 holes/cups
  10. Bake them for 30 minutes
  11. Take out and leave to cool
For the salted caramel
  1. Take the dulce de leche and the mascarpone and mix them together in a sauce pan (or another pan with a thick bottom) over low heat.
  2. Add salt to your liking
  3. Keep whisking until you have a thick sauce
  4. Take the pan of the stove and let it cool down a bit.
  5. Poor/spread some of the caramel on the cheesecakes before serving
*Dulche de Leche can be bought in some stores or you can make your own. I always make my own, because it's pretty simple. Buy a can of sweet condensed milk, bring a pan of water to a boil and place the can (still closed, do NOT open it) in the water. Make sure the can stays fully under water. Now let it boil for 3 hours. Let it cool down before you open the can. That's it. Make sure the can stays under water, or it might explode (never happened to me, but I've heard this is what could happen)
Nutrition Information
Serving size: 5

Bon appétit!

Oreo and salted caramel cheesecakes

Oreo and salted caramel cheesecakes

2 Responses

  1. Susan

    Recipe looks good and I think I am fairly intelligent but I do not follow your written instructions after baking the Oreo base. Divide evenly over five holes??? Thanks

    • Eva in the Kitchen

      Hi Susan,
      Sorry to hear you couldn’t follow the instructions. What I mean in the recipe is to divide the Oreo base over five holes/cups of the muffin tin (my muffin tin has 6 holes/cups, so I left one unused) and bake the base first. After 10 minutes, you take the muffin tin out of the oven and add the cream cheese mixture, after which you place it back in the oven to bake. This way the Oreo base gets a chance to bake without getting too wet because of the cream cheese.

      Thanks for letting me know about this, I’ll adjust the recipe to avoid further confusion.

      If you need more explanation, please let me know!


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