Mini Oreo Cheesecakes

Katie Nichols

By
@knichols5895

Adapted from Martha Stewart's Cupcakes.

WARNING: May be too tasty to resist.


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Rating:

Comments:

Serves:

30

Prep:

15 Min

Cook:

20 Min

Ingredients

42
oreos, 30 left whole and 12 coarsely chopped
2 lb
pounds cream cheese
1 c
sugar
1 tsp
pure vanilla extract
4
large eggs, lightly beaten
1 c
sour cream
1/4 tsp
salt

Directions Step-By-Step

1
Preheat oven to 275 degrees F. 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 ands craping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4
Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.

About this Recipe

Course/Dish: Cakes
Other Tags: Quick & Easy, For Kids