Mini Cookies and Cream Cheesecakes

In my house cookies and cream ice cream doesn’t stand much of a chance. A certain husband especially enjoys the big chunks of cookies amidst the cream. As such, I figured that I really couldn’t go wrong by making a cheesecake version.

Now I’ve been wanting to make these little cheesecakes for years because they just seem so ingenious to me. I mean, come on, using an Oreo cookie as the crust! It’s freaking brilliant…and delicious. Once baked, the cookie softens and adds the perfect amount of crunch to the base of the cheesecake.

Plus, coupled with the chunks of Oreos that you fold into the cheesecake batter, it’s like cookies and cream heaven.

Mini Cookies and Cream Cheesecakes (adapted from Martha Stewart’s Cupcakes)

Makes about 16 cupcake-sized cheesecakes

24 Oreo cookies, 18 for the crust, 6 to be chopped

1 pound cream cheese (2-8 ounce blocks), room temperature

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

½ cup sour cream (not non-fat)

Pinch of salt.

Preheat the oven to 275˚F. Place liners in two standard-sized muffin tins. Drop an Oreo cookie to serve as the crust in each liner and set aside.

Roughly chop the remaining six Oreo cookies to be folded into the cheesecake batter. Set aside.

In the bowl of a stand mixer, beat the cream cheese until it is very smooth, scraping down the sides as needed. About 3 minutes. With the mixer on a medium speed, add the sugar and vanilla. Beat well, at least another minute. Add the eggs one at a time, beating well and scraping after each egg is added to ensure a smooth batter. Add the sour cream and salt. Mix for an additional minute. Fold in chopped Oreos.

Using a medium-sized cookie scoop, portion the cheesecake batter into the Oreo lined paper liners. Bake for 22 to 25 minutes or until filling is set. Cool completely at room temperature, chill for at least four hours in the fridge before serving. Serve cold. Enjoy.

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