So remember the Oreo Stuffed Chocolate Chip Cookies? They were decadent, delicious and a little bit ridiculous.
This treat isn’t quite as ridiculous, it’s no “turducken” of the baked good world, but there is an entire Oreo in each cheesecake. Plus a bit more broken up in the batter.
Why have an Oreo crumb crust when you can just have an Oreo as your crust?
I love a quick and easy cheesecake crust. It doesn’t get much easier than this:
Step 1: Place Oreo in muffin tin.
Step 2: ????
Step 3: Profit.
And if that isn’t enough incentive, the whole Oreo approach means that your crust has a layer of Oreo cream in it. Because when you make a cheesecake, all you need is more sugary & creamy components. Am I right?
Or y’know. Even more Oreos in the cheesecake batter itself.
In my defense, I never claimed to make diet food. This is full blown decadence and it ain’t ashamed.
At least with them being “individual” cheesecakes, they’re somewhat portion controlled.
Assuming you follow portion protocol and don’t just eat four of them because you can.
Or five. Whatever. “Individually sized” also means “really easy to grab and eat any time you feel like it”. I have the same problem with one/two-bite brownies.
Oh Oreos, so good in milk, but even better topped with cheesecake. Make it, try it, tell me if you don’t agree.
Cookies ‘n’ Cream Mini-Cheesecakes
Recipe from Martha Stewart’s Cupcakes
- 42 cream-filled sandwich cookies, such as Oreos, 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
- Preheat oven to 275 degrees F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
- 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.
- 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.
Is that 275 degrees celcius? That is really really hot!!
No no, 275 degress fahrenheit! :)
Oh Amanda! I’ve got these little cheesecakes in the oven right now. They were crazy easy to make and I cannot wait to eat them. Especially since I’ve been licking the spoon while my kids weren’t looking. :)
Yum! Worked perfectly – a very decadent treat!
Today is national cheesecake day… and cheesecake is my all time favorite!I wish I would have seen this post earlier! I think we’ll celebrate a day late and I’ll make them tomorrow. Look amazing. Cookies and cream ice cream is my hubbys favorite so I think he will love this version of cheesecake!
Oh my gosh. I’m ready to lick the screen of my computer. They look insainly good!
they were great!!!
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Was wondering if you have to use the sour cream? Is there a substitute?
Sorry, I’m not sure, I’ve never tried it without the sour cream! I know in general, not all cheesecakes use sour cream (it makes it a little less heavy and a little more smooth), so you could probably replace it with an additional 8oz block of cream cheese. It will make it a lot more rich, but maybe that’s what you’re going for? :)
Use the same amount of plain or even vanilla Greek yogurt! It’s a perfect substitution!
I’ve made these many times and they are amazing! I was wandering if you can make this as a whole cheesecake instead of minis?
I’ve never tried that so it’s hard to say! I would probably up both the temperature and the time… maybe 325 degrees? And time would be hard to estimate, you would just have to watch it and see how it progressed.
Let me know if you try it!
Hi! I was so excited to make these and, like an idiot, I’ve cooked them at 225 instead of 275…what would be your thoughts on cooking them an additional 10 minutes or so at the correct temperature? I’ve got them in the fridge now. Any suggestions you have are greatly appreciated! Thanks!
Hmm that’s a tough one… So fair warning, I’ve never been in that situation before so this may not work, but I would bring them to room temperature first (baking from cold will make them bake unevenly) and then start to bake them at 275 degrees. I don’t want to give a particular amount of time because at this point, it’s hard to say! Are they still liquidy? Set at all? Just check on them every 5 minutes by jiggling the pan gently until they look set.
Is there any way to speed up the cool down process, say…in the freezer??
Has anybody tried swapping out the sour cream for greek yogurt?
Made for family get together. Everyone loved them!!! They were absolutely amazing! Super quick. Super easy.
Plus all my boyfriends roommates had one and said I could stay hahahaha it’s a winner recipe 👍
How many does 1 batch make? Thank you!
I was able to make 36 with this recipe. So delicious!
Sarah, you can substitute the sour cream with plain yogurt.. The Greek yogurt works best since it has almost the same texture at sour cream.
I took the Oreo cheesecakes out of the oven after the 22 minutes of baking to cool them down to room temp. Was I supposed to let the cheesecakes cool down with the oven?
This comment is on my birthday
im making these right now for some friends they love cookies and cream and cheesecake
Can you save the batter if there is some left over?
Do you have to refrigerate four hours? Wondering how they would do with two? Could they be popped in the freezer for a bit?
Has anyone tried to crush the cookies and sprinkle in (instead of laying the cookie flat?
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I’m about to make these to go with dinner tomorrow I saw that they make a total of 36 after I make them can I freeze remains for a yummy dessert another time??
Can these be made several days in advance?