Low(er) fat Mini Oreo Cheesecakes :)
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Family Tested & Approved
light (not fat free) cream cheese
eggs, room temperature, lightly beaten
light (not fat free) sour cream
oreo cookies, left whole
oreo cookies, coarsly chopped
Preheat oven to 275 degrees. Line cupcake pan with paper liners. Place one whole cookie in the bottom of each liner.
With an electric mixer, beat cream cheese on medium speed until smooth. Gradually add sugar, and beat until combined. Beat in vanilla
Drizzle eggs in, a little at a time. Scrape sides of bowl as needed. Add in sour cream and salt and beat together. Stir in chopped cookies by hand.
Divide batter among the cookie-lined cups. Fill each one almost to the top. Bake about 22 minutes, rotating pan once, until filling is set.
Transfer to wire racks to cool completely. Refrigerate at least 4 hours before serving.
Last Updated: Sun, Jan 1, 2012