Easiest cheesecake cupcakes

Hunting for a dessert that is ever so simple to make, yet it will impress guests & friends?

I was feeling a little lazy about crushing up oreos and adding butter for the base, so I was inspired by my other cheesecake cupcake recipe. The base is just a single oreo.

The beauty of these, are they literally take no time to make, since there's no processing of the biscuits for the base, mixing melted butter and baking it for a while. Simply pop an oreo, get your cream cheese mixture ready and SWIRL.

Alternatively, you could add an oreo base. Or you can add oreos into the mixture or anything else, if you're not a fan of berries. This recipe is quite versatile, so feel free to change up with add ins etc. End result? You're going to have to wait for some time, as cheesecake needs to be cold! But it's worth the wait for creamy, smooth baked cheesecake. You'll find yourself, slapping your hand from grabbing another one. It's so easy to eat more than one! Cheesecake is extremely deceptive, as it tastes so light.. Yet, cream cheese is your diet's worst enemy..... 

Berry swirl cheesecake cupcakes with an oreo base 
Ingredients
12 oreos
1/2 cup frozen raspberries or any kind of berry, thawed
1 tsbp of icing sugar/confectioner's sugar, sifted
375 g cream cheese
3/4 cup sugar (increase to 1 cup  if you like your cheesecake sweeter. I used 3/4 because berries are sweet.
3 eggs
1 tsp vanilla extract

Directions:
1. Preheat oven to 350 F/180 degrees Celsius. Line a 12 hole muffin pan with paper cases, and place 1 oreo in each one.
2. Mash raspberries to a pulp with the back of a fork. Strain through a sieve and discard the seeds. Stir in the icing sugar.
3. Place the cream cheese in a bowl of an electric mixer, or by hand. Beat until light & fluffy.
4. Add the sugar slowly, beating until combined. Add the eggs, one at a time and beat well after each addition. Then, beat in vanilla.
5. Pour cream cheese mixture over biscuit bases. You can also put some drops of the berry mixture before you fill the cup to the top.
6. Place small drops of the berry puree on top of the cakes, and use a wooden skewer to carefully swirl through the cheese mixture.
7. Bake until just set. The recipe calls for 10-15 minutes, however I had to bake mine for about 25-30 minutes. Once it is done, leave the oven door open and allow the cakes to cool.

Adapted from Taste