I’ve got a mile-long list of sweet things I want to try making (half are from How Sweet It Is). Since I try not to eat a ton of sugar there is no opportunity for me to make anything because I prefer not to have sweets laying around in the house. It’s just easier that way, which means if I’m going to back I have to have a purpose for it other than to feed myself. And luckily I found a new purpose: baking yummy things for Kepa’s mom to take to school for the teachers on Friday. I love teachers (I’m marrying one and have a ton of friends who are teachers) so I was happy to make them all something delicious and get to try a new recipe at the same time.
I found this recipe for Mini Oreo Cheesecakes via Stumble Upon a few months ago and knew I had to try it. The results were fantastic.
(The delicious yet slightly messed up one is because we hadn’t perfected the tin removal technique… The others all stood up way better!)
Mini Oreo Cheesecakes
Adapted from Martha Stewart’s Cupcakes by Playing House (all good things must originate with Martha Stewart it seems)
Makes 30
Ingredients
- 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
Directions
Preheat oven to 275 degrees Fahrenheit.
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.
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.
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.
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.
ENJOY!
I loved the oreo as the bottom crust, and they come out so rich and creamy and delicious. Kepa and I both had one last night and I was overjoyed with the results. The rest were sent off to school today for everyone else to enjoy. :)
I want to try making these again with lighter ingredients next time, since almost everything used has a lighter version. I wonder how different it would taste once I lighten it up. These are amazing and perfect in their own right, but it seems like a challenge to me to make it lighter if possible. Either way, these are going back on my list to make again!
{ 4 comments }
those are cute. and thats a nice idea! i love oreos though ive pretty much given them up because they have high fructose corn syrup, but im one of the few people who doesnt like cheesecake. i know, i’m weird!!
Yeah so I am super jealous of this right now. I should invent a machine to transport your food here. You always make interesting and new things!
These cupcakes look good. Try using chocolate chip cookie dough, break off one square for each cup. bake, I think, 10 minutes then add the cheese cake filling then bake some more and yumm yumm yummie.
I’m making these this week! We bought a ridiculous amount of Oreos in bulk because the husband said he’d eat them. He took them to work (so I wouldn’t be tempted) and has barely touched them. I think we might both like this one!
Thanks so much!!!
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