Cream cheese, a.k.a. cow fudge, is a pretty amazing thing. It’s even more amazing in cheesecake form. Throw an Oreo in the mix and we’ve got ourselves a party. This recipe is really easy to make and the end result is a creamy, decadent dessert. Perfect for a party since it’s much easier to serve than regular cheesecake (remind me to share that recipe with you later). Plus, it’s so small you can get a way with having two….Print Recipe
Source: Martha Stewart
Makes 30 Cheesecakes
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Preheat your oven to 275 degrees and line a muffin pan with cupcake liners. Place an Oreo in the bottom of each cupcake liner.
Using a hand mixer, beat together the cream cheese on medium speed for 1-2 minutes. Slowly add in the sugar until combined and then beat in the vanilla. Now carefully mix in the eggs. Next, beat in the sour cream and salt. Use a wooden spoon to stir in the chopped cookies.
Spoon the batter over the Oreo cookies in the cupcake liners, as evenly as possible (will be filled almost to the top). Bake in preheated oven for 22 minutes, until set and rotating halfway through. Remove from oven and transfer the mini cheesecakes to a wire cooling rack to cool completely. Refrigerate the cooled cheesecakes for at least 4 hours before serving. Best served cold. Garnish with crumbled Oreos, if desired. Enjoy!
*Tip: Put a pan of boiling water in the bottom of your oven to help the cheesecakes cook evenly.