Cookies and Cream CheesecakeOle & Shaina Olmanson
Entertaining anytime soon? Heading to a potluck picnic? I’m suggesting you show up with these mini cheesecakes.
Oreos, that cookie that everyone spent their childhood splitting in two and licking the cream out of, are paired with a rich cheesecake and baked in mini form, with a whole cookie serving as the crust. Cookies, cream, and the perfect size for forkless eating.
I made these for my expectant neighbors’ baby shower barbecue. The husband is a cheesecake connoisseur, who samples any and all of my cheesecake baking leftovers. His lovely and very pregnant wife has an affinity for those chocolate sandwich cookies. These lovelies are the dessert equivalent of their baby. A match made in culinary heaven.
Cookies and Cream Mini Cheesecakes
adapted from Martha Stewart’s Cupcakes
42 cream-filled sandwich cookies, such as Oreos or Newman’s Own (30 whole, 12 chopped)
2 pounds cream cheese (4 8-ounce packages), softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
1 cup sour cream
pinch of salt
Preheat oven to 275 degrees F. Line muffin tins with 30 paper liners (white is fun to see the cookie on the bottom after they’re baked), and then place one cookie in each of the cups.
Beat cream cheese until smooth. Add in sugar and vanilla and beat to combine. Scrape the bowl as needed. Beat in eggs one at a time, scraping down the sides of the bowl in between eggs. Mix in sour cream and salt and stir in the chopped cookies.
Divide the batter between the 30 muffin cups, filling each cup nearly to the top. Bake at 275 degrees F for 22 minutes, rotating halfway through the baking time. Remove pans from the oven and allow to cool in the pan. Refrigerate for 4 hours before serving.
Makes 30 cupcake-sized cheesecakes.