My birthday is coming up later next week, y’all. Feel free to shower me with gifts! I’m not picky. I’ll take just about anything. Except thrift shop clothing. No matter how hard I try, I just can’t jump on that bandwagon.
I was at a meeting the other week and a woman I really like started talking trash about people who celebrate “birthday month” or “birthday week.” I wanted to yell at her. A lot. Because heck yeah, it’s my birthday month! Eat that, you meanie!
Except I like her. Just not when it comes to birthdays.
I’m baking birthday-themed treats. And this one is quite exciting. Because there’s a lot going on here!
Ahem. The bottom layer of this cheesecake is a Pillsbury refrigerated cookie dough circle in their limited edition birthday cake flavor. It’s like Funfetti! The next layer is a birthday cake Oreo. And on top is cheesecake. Glorious, glorious cheesecake!
It’s really not too much, right? I made these while a friend was over and she said, “Whatever you’ve got going on there, I love.” Pretty much sums it up.
Now, one word of caution. My youngest child fell asleep on me while these were baking and I left them in the oven too long. I just didn’t want to wake her up because she is very sweet and extremely quiet when she sleeps. Don’t be like me! Take them out when they’re donesies.
Your senses will be on overload with these. I think that’s a good thing? When it comes to dessert, anyway.
So happy birthday month to me! I’m registered at Reese’s retailers everywhere. And don’t worry about the address. They know where I live.
- 1 package Pillsbury’s birthday cake refrigerated cookie dough
- 12 birthday cake Oreos
- 16 oz. cream cheese, softened to room temperature (I used low-fat)
- 1/2 cup sugar
- 1 cup fat-free vanilla Greek yogurt
- 2 egg whites
- 1 egg
- 2 teaspoons lemon juice
- 2 teaspoons vanilla
Preheat the oven to 350. Line a muffin tin with 12 liners and spray them lightly with cooking spray.
Put a refrigerated dough circle in each muffin liner and bake for 10 minutes.
While the dough is baking, make the cheesecake. Beat the cream cheese and sugar in the bowl of a stand mixer until smooth. Add the egg whites, egg, yogurt, vanilla and lemon juice and beat once more until combined, scraping down the sides of the bowl as needed.
Remove the muffin pan from the oven and lightly press a birthday cake Oreo into each of the cookies. Spoon cheesecake filling over the Oreo layer, filling each muffin tin to the top.
NOTE: You will have batter left over. You can make other mini-cheesecakes with it. I have a recipe coming your way soon!
Bake for 25 minutes until the top is firm, but not browned. Turn the oven off and crack the door, allowing the cheesecakes to cool slowly. Remove the cheesecakes to the counter after about 30 minutes.
When the cheesecakes are cool, chill anywhere from 3 hours to overnight.