Oreos, how I love thee. So creamy and perfect and oh so irresistible. And cheesecake. Don't get me started on cheesecake. So mouthwatering and delectable. Mmm mmm good. So a mini oreo cheesecake combo? Oh my Gosh. Perfect. The bottom is made up of a whole Oreo cookie instead of a premade crust. Not only does this save time for you but it makes for a tasty and eye-appealing mini cheesecake dessert when you dig into these little delights. How clever!
Now the recipe calls for 2 pounds (holy moly) of cream cheese. That's a lot of cream cheese. The scale at the grocery store was broken and was telling me that 2 packages of cream cheese was only 1/2 of a pound. That means I would have needed EIGHT packages for this recipe. I called my mom in a panic from the grocery store because 8 packages seemed a little too cheesy (bahaha). After much discussions with the grocery store bakery and finding a scale that works we decided on the right amount of cream cheese: four packages equals two pounds. Phew.
Now where did I come up with such a fabulous idea? The new Martha Cupcake book of course. I found it at Costco, for only $17.00. What a steal huh? And let me tell you, the book is truly fab.. If you haven't gotten your own copy then no big deal, I am willing to share with you the recipe for 30 Mini Oreo Cheesecakes.
Mini Oreo Cheesecakes
from Martha Stewart's Cupcakes
2 pounds of cream cheese at room temp
30 Oreo cookies plus 12 extra crushed
1 cup of sugar
1 teaspoon of vanilla
4 eggs at room temp
1 cup of sour cream
Preheat your oven to 275 degrees and line a muffin pan with cupcake liners. In a large bowl blend together the cream cheese and vanilla until fluffy and smooth, remembering to scrape down the sides. Pour in the sugar and blend well. Add in each egg one at a time beating until blended. Pour in the sour cream and continue to mix. Stir in the crushed Oreo bits and blend well. Place an Oreo cookie in the bottom of each liner and spoon the cheesecake mixture over each Oreo almost all the way to the top of each well.
Bake in the preheated over for 12 minutes then rotate and bake for 12 more or until set. Cool in the pan for 5 minutes then on a rack until cooled completely. Keep in the fridge for at least 4 hours or overnight before serving or eating (I got excited and dug into a very mushy and not set mini cheesecake only 15 minutes after baking. Me and my no-patience tsk tsk.)