Friday, February 15, 2013

Mini Oreo Cheesecakes

I found the recipe for these lovelies over at This Is Happiness(Becky has a great little blog full of recipes, decorating ideas, and more!  Prepare to get your Pinterest on if you visit!)  They seemed like the perfect dessert for celebrating Valentine's Day with the family.  It combines two of my favortie sweets: oreos and cheesecake!  Yum!


Y'all have got to try these tastey treats!  The cheese cake is soooo creamy and delicious, and I love that the crust is just a whole oreo.  Easy peasey!

The recipe says it makes 30 individual cakes.  I made 24 and had enough filling left over to pour into a regular graham cracker crust and make a whole cheesecake also! (which I froze to enjoy on a later date)

 
42 cream filled oreos (30 left whole and 12 coarsely chopped)
2 pounds cream cheese at room temperature
1 cup sugar
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
A pinch of salt
 
  • Preheat oven to 275
  • Arrange standard muffin tins with paper liners and place one whole cookie in the bottom of each lined cup
  • With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed
  • Gradually add sugar and beat until combined
  • Beat in the vanilla
  • Drizzle in eggs, a bit at a time, beating until combined
  • Beat in sour cream and salt
  • Stir in chopped cookies by hand
  • Divide batter evenly among the cookie-filled cups, filling each almost to the top
  • Bake, rotating tins halfway through, until filling is set, about 22 minutes
  • Cool completely, then refrigerate in tins at least 4 hours (or up to overnight)
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