Mini Oreo Cheesecakes
When I was young, I hated the cream filling inside Oreos. I would scrape it out and give it to my sister, who in turn would give me her cream-less cookies. We made quite a team, conveniently hating what the other liked. It came in handy with food, not so handy for anything else really. But food, that was the one arena where we seemed to have a symbiotic relationship; despite that we spent the rest of our time trying to kill each other. We’re much nicer now, I think so at least… (Right, sissy?)
Having recently gotten over my hatred of all things dairy, cheesecake is one item I am just now starting to appreciate. I still don’t like plain cheesekcake (it’s just too… “cheesecake-y”), but I figured my love of oreos would balance theseones out. Unfortunately, I was right. This recipe transforms your average cheesecake into a perfectly palatable cookies-n-cream cupcake. No cheesecake-y aftertaste, no crunchy bits. Just pure, creamy Oreo bliss. Oh, and they’re super cute. Just look at how cute they are! Using a little oreo cookie as the cupcake bottom, come on now…
I actually halved AND lightened this recipe, because A – I have no need to have 30 mini cheesecakes laying around and B – it’s so easy to halve (and lighten)! Just swap some low-fat cream cheese and sour cream for the full-fat version, you could even use reduced-fat Oreos if that’s your bag.
Cookies and Cream Cheesecakes Recipe – Makes 30
- 42 Oreos, 30 left whole, and 12 coarsely chopped (even “reduced fat” work!)
- 2 pounds cream cheese, room temperature (I used 1/3 fat)
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream (Use light and think of all the calories you’ve saved while you stuff your face with mini cheesecakes)
- “A 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.
2. Beat cream cheese with mixer until smooth, scraping down sides of bowl as needed. Gradually add sugar, beat until combined, then add vanilla.
3. Drizzle in eggs, a bit at a time, beating until incorporated. 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. Resist the urge to pour it directly into your mouth, I promise it will taste best once it’s properly baked and cooled.
5. Bake about 22 minutes, or until filling is set. Outsides should be stiff, it’s ok if the centers jiggle a little when you tap the pan. Transfer to wire racks to cool completely. Refrigerate uncovered (or they will get condensation on top) at least 4 hours.
[ Adapted from Martha Stewart ]
