These were simply heavenly.
Let's face it, oreos are good in anything. Slutty brownies, milkshakes, or simply just on their own.
But this combination is just..well you'll have to try it yourself to find out!
It's creamy, packing a little crunch from the oreo bites and and is a whole new spin on mini cheesecakes.
It's a convenient and less messy way serve cheesecakes without sacrificing any of the flavor!
Keep reading for the simple and delicious recipe! ^_^
Let's face it, oreos are good in anything. Slutty brownies, milkshakes, or simply just on their own.
But this combination is just..well you'll have to try it yourself to find out!
It's creamy, packing a little crunch from the oreo bites and and is a whole new spin on mini cheesecakes.
It's a convenient and less messy way serve cheesecakes without sacrificing any of the flavor!
Keep reading for the simple and delicious recipe! ^_^
Ingredients
21 Oreos, 15 left whole and 6 coarsely chopped
16 oz. cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
A pinch of salt
Instructions
- Preheat oven to 275°. Line muffin pans with liners.
- Place 1 whole cookie in the bottom of each muffin tin.
- Beat cream cheese until smooth
- Gradually add the sugar, beating until combined.
- Beat in vanilla.
- Drizzle in eggs, a little at a time.
- Beat in sour cream and salt.
- Carefully stir in chopped oreos.
- Divide batter evenly among cookie-lined cups, filling each almost to the top.
- Bake at 275 and rotate pan halfway through, until filling is set, about 22 minutes.
- Transfer to wire racks to cool completely.
- Refrigerate at least 4 hours (or up to overnight)
- Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
Credits to The Girl Who Ate Everything
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