Mini Oreo Cheesecakes
As soon as I saw these (@ gimme some oven), I knew I had to make them. Not only are they the most adorable little things but they are delicious! Everyone loves cheesecake, everyone loves Oreos. Wouldn’t everyone love Oreo cheesecakes? Of course! My coworkers were the lucky recipients of these surprising little treats. Everyone loved the “crust” of them and I’m sure you will too!
- 42 Oreos (or any brand of cream-filled cookies), 30-35 left whole 15 for the batter
- 4 blocks cream cheese, room temperature (I used 1/3 less-fat)
- 1 cup sugar
- 1 tsp. pure vanilla extract
- 4 eggs, room temperature
- 1 cup sour cream (reduced fat here too)
- pinch of salt
Preheat oven to 275° F.
Line muffin tins with paper liners and place 1 whole Oreo cookie in the bottom of each muffin cup.
In the bowl of a stand mixer, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. add the sugar slowly and beat until combined, followed by the vanilla.
Crack the eggs in a small bowl and beat lightly; drizzle in eggs, a little at a time, and mix until combined. Scrape the sides of the bowl as needed. Add the sour cream and salt, beat to combine.
Place the 15 extra cookies in a zip-lock bag and crush them using a rolling pin, the bottom of a pan, etc. Gently fold them into the batter.
Divide batter evenly among the cookie-filled muffin cups, about 1/4 – 1/3 cup each.
Bake until the filling is set, 25 – 28 minutes. Rotate the muffin tins once during baking.
Cool completely and refrigerate as long as possible, overnight is best.