Mini Oreo Cheesecakes

Julie Ryan Evans
Food & Party

mini oreo cheesecakesThere is nothing fancy or healthy about the following recipe, but everything about mini Oreo cheesecakes is delicious. How can they not be? Oreos plus cheesecake equals one divine indulgence.

Plus, the smaller individual servings are adorable and make a great treat for potlucks, picnics, and other occasions when you don't want to have to be doing a lot of slicing and serving. They're perfect grab-and-go goodness. Here's a recipe adapted from Playing House.

Mini Oreo Cheesecakes

42 Oreos -- 30 left whole and 12 coarsely chopped (I use the double-stuffed, because they're better! You also can use any kind of sandwich cookie you like; they don't have to be Oreo brand.)
2 pounds cream cheese, room temperature (You can use light, but not fat-free.)
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream (Light works fine here too, but not fat-free.)
Pinch of salt

1. Preheat oven to 275. Line standard muffin tins with paper liners. Place one whole cookie in the bottom of each 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 before serving.


Image via mary_thompson/Flickr

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