Cookies and Cream Mini Cheesecakes

I have a feeling that the trend towards healthy eating will soon be underway so I figured I should post this quickly. Make and eat these before you decide to make any heartfelt weight-loss resolutions that you sort-of, kind-of intend to keep until about Jan 13th or 14th because (honestly) who keeps their resolution past mid-January.

Don’t worry! I’ll post another cheesecake recipe on January 15th so we can eat away our failed-resolution-attempt blues together. Until then…

Yes that is an entire oreo at the base of the cheesecake goodness… 



Cookies and Cream Mini Cheesecakes
Source: Martha Stewart’s Cupcake Book
Printable Recipe

42 oreos (30 left whole and 12 crushed/chopped)
2lb cream cheese, at room temp
1C sugar
1tsp vanilla extract
4 eggs, lightly beaten
1C sour cream
pinch of salt

Preheat oven to 275. Line 30 standard-sized muffin tins with paper liners. Place 1 oreo in the bottom of each muffin cup.

Using a hand mixure, beat cream cheese in a bowl until smooth. Gradually add sugar until well-combined. Add in vanilla and beat to combine. Drizzle in egg mixture while continuing to beat the mixture. Next beat in sour cream and a pinch of salt. Last (but not least!), fold in oreo pieces by hand. Fill each muffin cup with batter (divide it evenly among the cups).

Bake at 275 for 22 minutes, rotating once halfway through. Filling should be firm and soft, but not liquid-y. (Note: my oven might be off, but my cupcakes took a few extra minutes to cook) Remove from oven and from muffin tins. Set on wire racks to cool. Once cool, refrigerate for 4-24hours. Remove from paper liners just before serving.

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