Cookies and Cream Cheesecakes
Martha Stewart fans assemble!
I mean if your a cheesecake fan, Oreo fan, or just a dessert foondie,
YOU HAVE GOT TO BAKE THESE ASAP!!!
Mini Oreo Baked Cheesecakes! ♥ Are you kidding me!
This recipe is as simple and delicious as they come, I hope you guys enjoy baking & eating them as much as i did!
Recipe yields 3 Dozen Standard Muffin size Cheesecakes.
Ingredients
- 3 boxes of Oreo Cookies, 3 dozen whole cookies to be kept aside for cheesecake base, the remaining cookies to be roughly chopped.
- 2 Pounds (roughly 907 g) Cream Cheese, softened
- 1 tsp Vanilla Extract
- 1 Cup Sour Cream
- 1 Cup Granulated Sugar
- 4 Large eggs, lightly beaten
- pinch of salt
Method
- Preheat oven to 135° C or 275° F.
- Line Standard size muffin pans with cupcake liners. Place 1 whole Oreo cookie at the bottom of each liner. (the Oreo cookie will be your cheesecake base/crust)
- Beat Cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in the Vanilla.
- Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
- Divide batter evenly among cookie-lined cups, filling each one almost to the top. (I use an ice cream scoop so i get even sized cheesecakes)
- Bake, rotating the pans halfway through, until filling is set, about 22 minutes.
- Transfer to wire racks and allow to cool completely. Refrigerate for at least 4 hours (or up to overnight). Remove from cupcake liner just before serving.
These desserts are best when served really cold!
You may garnish with fresh whipped cream and crumbled Oreo if desired.
Troublesh0oting
My tips for flop proof Cookies and Cream Cheesecake!
- Let me put this into perspective for you, your going to sink your teeth into a velvet smooth baked cheesecake with cookie crumbs on the top, chunks of Oreo cookie in the center, and then you get a little crunch from the Oreo cookie base, the play on texture and flavor here is just amazing! This is an Oreo Cookie Monsters dream come true!
- Start by keeping aside your 3 Dozen Oreo cookies, Fight the urge to snack on any of them, you want to make sure that these cheesecakes are bursting with Oreo flavor!
- Once you've kept your 3 Dozen whole Oreo cookies aside, roughly chop the remaining cookies and then using both hands grab up the chopped cookies and place them in a separate bowl from the crumbs that were too small to be picked up. These crumbs are what I used to garnish the tops of my cheesecakes. Its also important that you keep the cookie fines away from your mixture so that the cheesecake doesn't end up grey in color.
- Make sure you combine all the ingredients thoroughly and when you add the roughly chopped Oreo, mix very gently (by hand) so that you do not break up the pieces too much. Ensure the Oreo is spread out nicely throughout your mixture before placing equal amounts of filling into your cupcake liners, you want to make sure each cheesecake gets some Oreo pieces in it. Sprinkle your Oreo cookie crumb garnish on the tops of each cheesecake before baking.
- Do not rush the baking time, if your oven is a bit small then bake one tray at a time, ensure you keep an eye on the cheesecakes, when the tops look like they are cracking a little and the mixture is no longer wobbly, you know they are ready.
- Allow them to cool completely and then refrigerate them for minimum 4 hours, its totally worth it!
I Hope you guys give this a shot! its so simple and delicious you just have too!
I foresee many "Yum in my tum" moments!
I foresee many "Yum in my tum" moments!
Till my next bake adventure, all my Love ♥ Prish
