Real Recipes From Real Home Cooks ®

cookies and cream cheesecakes

★★★★★ 1
a recipe by
Carol Perricone
Massapequa Park, NY

This is my kind of recipe!! A delicious, "portion controlled" bite of dessert. Found this on FB, and knew I had to share. My Photos

★★★★★ 1
serves makes 30 cheesecakes
cook time 25 Min
method Bake

Ingredients For cookies and cream cheesecakes

  • 42
    oreo cookies, 30 left whole; and 12 coarsely chopped
  • 32 oz
    (2 lbs) cream cheese, softened
  • 1 c
  • 1 tsp
    vanilla extract
  • 4 lg
    eggs, lightly beaten
  • 1 c
    sour cream
  • pinch
    of salt

How To Make cookies and cream cheesecakes

  • oreos placed in bottom of cupcake papers, ready for filling
    Pre heat oven to 275 degrees. Line a standard muffin pan with liners. Place 1 whole cookie in the bottom of each liner. Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla extract.
  • crushed oreos mixed in batter, ready to fill cupcake papers
    Drizzle in eggs, a little at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
  • ready to bake
    Divide batter evenly among cookie lined cups, filling each cup almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes.
  • chilled and ready to serve
    Transfer to wire racks to cool completely. Refrigerate at least 4 hours, (or up to overnight). Remove from tins just before serving. Best when served really cold!! You can garnish with fresh whipped cream and crumbled oreos, if desired.

Categories & Tags for Cookies and Cream Cheesecakes: