I'm a HUGE fan of oreos, and anything that oreos could be put into (i.e. ice-cream, cupcakes, pudding, pie, truffles, icings, etc...). But put oreos in cheesecake, and that's a whole different ball game....it is the ultimate oreo dessert in my opinion. But the process of making a cheesecake is pretty exhausting, and eating a whole slice of it is not too good for my figure. Especially when 1/4 of the cheesecake is my slice :).
So you can imagine my delight when I came across this recipe for MINI oreo cheesecakes...and I of course had to try them out! Enjoy!
Makes 30 mini cheesecakes (I cut this recipe in half, but you could make the whole batch for a party!)
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.