What can I say? These fun mini cheesecakes from the Martha Stewart Cupcakes cookbook are cute, appealing to both kids and adults alike, and easy to prepare. What more could you want in a great party dessert? With the whole Oreo cookies acting as the crust, these are as simple as whipping together six quick ingredients together and pouring it into cupcake liners. Their cool and creamy (with a pleasant cookie crunch) consistency makes them sophisticated and fun at the same time...perfect for your New Year's celebration!
The ingredients:
1-1/2 packages (15.25-ounces each) Oreo cookies (any variety), leave 30 cookies whole and 15 coarsely chopped
4 packages (8-ounces each) cream cheese, room temperature
1 cup sugar
1 tsp. vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Directions: Preheat oven to 275°. Line standard size muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined cup.
In a large bowl, beat cream cheese until smooth, scraping down sides of bowl as needed.
Gradually add sugar and beat until combined. Add vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Add sour cream and salt, beat well.
Stir in chopped Oreos by hand.
Divide batter evenly among cookie-filled cups, filling each almost to the top.
Bake until filling is set, about 22 minutes.
(You will know when they're done when the top loses its stickiness to touch. They will NOT turn golden brown)
Transfer to wire racks to cool completely. Refrigerate (in the tins) at least 4 hours. Remove from tins just before serving.
Enjoy!
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The ingredients:
1-1/2 packages (15.25-ounces each) Oreo cookies (any variety), leave 30 cookies whole and 15 coarsely chopped
4 packages (8-ounces each) cream cheese, room temperature
1 cup sugar
1 tsp. vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Directions: Preheat oven to 275°. Line standard size muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined cup.
In a large bowl, beat cream cheese until smooth, scraping down sides of bowl as needed.
Gradually add sugar and beat until combined. Add vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Add sour cream and salt, beat well.
Stir in chopped Oreos by hand.
Bake until filling is set, about 22 minutes.
(You will know when they're done when the top loses its stickiness to touch. They will NOT turn golden brown)
Transfer to wire racks to cool completely. Refrigerate (in the tins) at least 4 hours. Remove from tins just before serving.
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