I am trying to think of if there is a dessert (any food even?) that is so much at home in both summer and winter as cheesecake. It’s cool in summer. It’s decadent, rich, and celebratory at christmas. Doesn’t have to require any fresh ingredients so works in winter for that too. These are crazy popular whenever I make them! Kind of my staple cheesecake, in case you need one – try these. Also I love that they are in portable cupcake forms and I sort of don’t want to make cheesecake in any other way right now.
This is much easier than dealing with serving up slices.
Oreo Cheesecake Cupcakes
Makes sixteen mini cheesecakes
30 oreos, 16 whole and 14 chopped
16 ounces cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup sour cream
A dash of salt
Preheat oven to 275 degrees.
Place a cookie in the bottom of each cup of a lined muffin tin.
In a stand mixer, beat cream cheese. Add sugar and vanilla and continue to mix.
Add eggs and mix until incorporated.
Add sour cream and salt and mix until an even batter forms.
Fold chopped oreos into batter. Divide batter into muffin tin.
Bake for 22 minutes. Allow to cool and chill for four hours.
- 30 oreos, 16 whole and 14 chopped
- 16 ounces cream cheese
- ½ cup sugar
- ½ teaspoon vanilla
- 2 eggs
- ½ cup sour cream
- A dash of salt
- Preheat oven to 275 degrees.
- Place a cookie in the bottom of each cup of a lined muffin tin.
- In a stand mixer, beat cream cheese. Add sugar and vanilla and continue to mix.
- Add eggs and mix until incorporated.
- Add sour cream and salt and mix until an even batter forms.
- Fold chopped oreos into batter. Divide batter into muffin tin.
- Bake for 22 minutes. Allow to cool and chill for four hours.
Adapted from Blue Eyed Bakers.