Cookies and Cream Mini Cheesecakes |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 30 |
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Recipe from Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat. Cooking time is chill time. Ingredients:
42 oreo cookies, 30 left whole and 12 coarsely chopped |
2 lbs cream cheese, softened |
1 cup granulated sugar |
1 teaspoon vanilla extract |
4 large eggs, lightly beaten |
1 cup sour cream |
1 pinch salt |
Directions:
1. Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
2. Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
4. Divide batter among pans. Bake for about 22 minutes or until filling is set.
5. Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.
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