WAzzzup PEOPLE?!?!?! This time on BellaBits, I made some delicious, cupcake-sized oreo cheesecakes.
We are in the middle of parent-teacher conferences, and the teachers don't have time to go out for lunch, so they needed volunteers to bring in some food for a teacher luncheon. Of course, I volunteered. I couldn't wait to try this recipe, and I thought it would be a delicous treat for my awesome teachers!
These are sweet and rich, so the cupcake size is a perfect portion. Make some today and keep them in the fridge for whenever your sweet-tooth acts up.
|Coarsely chopped Oreos|
|1 Oreo per cupcake liner|
|Mixing and scraping down the bowl|
|Most of the ingredients are blended, now just a pinch of salt.|
|Folding in the chopped Oreos|
|Pouring batter into cupcake liners|
|After chilling in the fridge overnight|
Mini Oreo Cheesecakes Adapted from Martha Stewart Cupcakesmakes 24
- 36 Oreos, 30 left whole, and 12 coarsely chopped
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 1 tsp vanilla extract (or my favorite Vanilla Bean Paste)
- 4 large eggs
- 1 cup sour cream
- Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper cupcake liners. Place 1 whole cookie in the bottom of each lined cup.
2. 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.
3. Add eggs, one 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.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake until filling is set, about 22 minutes. Cool completely on wire racks. Refrigerate at least 4 hours (or up to overnight). You can serve in the cupcake paper liners (if they're pretty) or remove the mini cheesecakes and place upside down (Oreo side up) on a plate to serve.