A lot of people are intimidated by cheesecake. They see cheesecake as a dessert they would never be able to bake with a finished product that’s even edible. I am here to tell them to not be so afraid! Cheesecake was one of the very first desserts I learned to bake. It has been one of my favorites ever since. Make them even easier by using a cookie for the crust and pouring the batter into muffin cups instead of a springform pan!
My sister turned 20 this month and she requested an oreo cheesecake instead of a birthday cake. No problem! I went with some easy, but equally tasty mini cheesecakes!
1 package oreo chocolate cookie sandwiches
2 (8 oz) packages cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1/2 tsp vanilla
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with muffin paper cups and place an oreo cookie in each one. Bake the cookie for 10 minutes. Allow to cool completely.
In a large bowl, beat together the cream cheese and sugar until combined. Add and mix in sour cream and vanilla extract. Beat in eggs, one at a time, just until incorporated.
Coarsely chop the remaining cookies and stir in to the cream cheese mixture. Spoon mixture into the 12 muffin cups.
Bake for 20 minutes or until the centers are almost set. Cool completely and refrigerate for 2 to 3 hours or overnight.
The mini cheesecakes tasted just as good as if I had created a whole cheesecake with an oreo crumb crust and oreo pieces mixed in. My sister was very happy with them. And what’s nice about the easy, mini desserts is the fact that they are so easy to share with others!
I used a basic cheesecake recipe from Kraft.