recipe book

Mini Oreo Cheesecakes {recipe}

When I was asked to bring a dessert to a party, I immediately went to my handy Martha Stewart recipe book. I have wanted an excuse to make these little cheesecakes for a long time. They turned out adorable and everyone loved them. When it comes to Oreo Cookies and Cheesecake how can you go wrong.

Mini Oreo Cheesecakes
¬†Martha Stewart’s Cupcakes
Makes 30

42 Oreos (~1 package), 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 Fahrenheit. Line standard muffin tins with paper liners or grease well with non-stick baking spray. Place 1 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 (or up to overnight). Remove from tins just before serving.

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2 Comments

  1. Kimberly
    February 6, 2013 at 8:43 am — Reply

    Those look super yummy! Might have to try them myself.

  2. November 26, 2014 at 5:10 pm — Reply

    I used Peanut Butter Oreos and added about a cup of Peter Pan PB to this recipe and it’s awesome! If you use the PB Oreos, buy 2 packages of cookies. There are only about 32 cookies in a package.

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