Cheesecake – in its most traditional form – is a classic, delicious dessert to be sure. But it also begs to be tinkered with, don’t you think?
And tinker we did. To start, we turned it into mini individual portions, baked right in a muffin tin, and they are as adorable as they are super easy to serve (no messy slicing!).
We then replaced the standard graham cracker crust with a no-bake, no-fuss, no-measure base of Oreo cookies. So easy and so delicious!
And finally we folded in some crushed Oreos for good measure (because you can never have too many Oreos, right?).
With only six ingredients it doesn’t get better than this. And be sure to serve them “upside down”, so everyone can see the whole cookie!
Cookies and Cream Mini Cheesecakes:
- 12 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 egg + 1 egg yolk
- 4 ounces (1/2 cup) sour cream
- 12 Oreos, divided
Pre-heat oven to 325 degrees; line a 12-cup muffin tin with paper liners.
Beat the cream cheese and sugar till smooth; scrape down the sides. Add the vanilla, eggs and sour cream and beat again; scrape down the sides.
Coarsely chop 6 of the Oreos and fold into the batter. Place the remaining 6 Oreos in the bottoms of each of the muffin liners.
Pour the batter evenly into each liner; shake gently to level. Bake for 15 – 20 minutes, or till just set. Let cool completely and then refrigerate overnight.
To serve, peel off the liners and serve upside down so that the Oreos are on top.