Ask any kid in America what is their favorite store-bought cookie and more often than not the response will be the Oreo®. The iconic chocolate sandwich cookie with the cream filling that has been around since 1912 is the best selling cookie in America.
In recent years the Oreo® has created a new flavor of sweets - cookies and cream. Whether you like to eat your Oreo cookie whole or torn apart this dessert is sure to please. It combines two favorites - Oreos® and cheesecake into one delightful dessert.
The recipe is adapted from Martha Stewart's Cupcake cookbook. With only a few ingredients and the clever use of a whole cookie as the base for the cheesecake batter these mini-treats are a snap to make. The only challenge is eating just one.
Line muffins tins with paper liners. Then place a whole cookie in the bottom of each cup.
Crush remaining 12 cookies in a plastic bag. I wrap the plastic bag in a kitchen towel and use a meat tenderizer. It is very therapeutic.
Beat the cream cheese, sugar, vanilla, eggs, sour cream, and salt until nice and smooth. Stir in cookies.
Fill the muffin cups until almost full. Bake until the cheesecakes are set in the middle.
Allow to cool before refrigerating for at least 4 hours.
Maddie wanted these to celebrate her birthday. In her honor, and with a nod to Martha, I added a Monogram 'M' to make them extra special.
To make the monogram melt a small handful of chocolate chips in the microwave in a glass bowl. Transfer the melted chocolate to a small zip-lock bag, snip the corner with sharp scissors and write on the cooled cheesecakes.
Mini Oreo® Cookie Cheesecakes
Adapted from Martha Stewart's Cupcakes, by Martha Stewart
42 Oreos® or chocolate cream-filled cookies
32 ounces (900 g) cream cheese, at room temperature
1 cup (200 g) sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 cup (227 g) sour cream
pinch of salt
Preheat oven to 275℉ (140℃). Line 30 muffin cups in standard muffin tins with paper liners. Place one Oreo® cookie in the bottom of each paper lined cup. Coarsely chop the remaining 12 Oreos® and set aside.
Beat the softened cream cheese in a mixer with a paddle attachment until smooth. Scrap down the sides of the bowl a few times. Add the sugar and beat until combined. Add vanilla. Beat in eggs one at a time. Add sour cream and salt mix until combined. Stir in the chopped cookies.
Fill muffin cups until almost to the top. Bake for 20-22 minutes rotating the pans once until the cheesecakes are just set in the middle. Allow to cool on a rack before refrigerating. Keep the cheesecakes in the tins while cooling and when in the refrigerator. Refrigerate at least 4 hours or up to overnight before serving. Makes 30 mini cheesecakes.