These mini cookies and cream cheesecakes are the perfect size to satisfy a sugar craving at any time of day! You can eat these cold, but they are best served frozen, as an ice cream-like treat. If you like Oreos, this is the treat for you!
- 42 Oreo cookies (30 whole, 12 chopped)
- 16 oz. cream cheese, at room temperature
- 1 cup sugar
- 2 teaspoons vanilla
- 4 eggs, at room temperature, beaten
- 1 cup sour cream
Pre-heat the oven to 275 degrees. Line muffin tins with paper liners. Place a whole Oreo at the bottom of each cup.
On medium-high speed, beat the cream cheese until it is smooth. Gradually add the sugar, beating until combined with the cream cheese. Beat in the vanilla.
With the mixer still on, slowly pour in the eggs, a little bit at a time, until combined with the cream cheese-sugar mixture. Beat in the sour cream. Stir in the chopped Oreos with a spoon.
Fill each muffin cup with the batter, filling each almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22-24 minutes. Cool the tins on wire racks. Refrigerate the cheesecakes in the tins at least 4 hours, or freeze for 2 hours. Remove from the muffin tins before enjoying.
Makes 30 mini cheesecakes.Adapted from Martha Stewart’s Cupcakes