Mini Cookies 'n Cream Cheesecakes


Oh man. I'm warning you guys right now. These mini cheesecakes are addicting. I can't eat just one! I found this recipe via the Kraft website and decided to give it a try because it looked simple. Well, it was! Not only were these easy to make, I found everything on sale so the whole recipe only cost about $10!

Ingredients:
  • 19 Oreo cookies (12 for the tin, 7 for chopping)
  • 2 (8 ounce) packages of cream cheese
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
  • eggs
Heat your oven to 350 degrees. Begin by lining a cupcake tin and placing one cookie in each cup.

 Coarsely chop the remaining 7 cookies.

Beat cream cheese and sugar until blended. Add sour cream and vanilla. Mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.

Stir in the chopped cookies.

Spoon the batter into the cupcake tin (on top of the cookies).

Bake for 20 minutes or until the centers are set. Refrigerate for 3 hours. Remove the liners and serve upside down.

6 comments:

  1. Hey Kid, even though I'm not a big cream cheese & sour cream fan, these look very good.

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  2. Yum! I could even make these gluten-free! :)

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    Replies
    1. Let me know how they turn out if you do!

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  3. I made these a while back and the bottom Oreos were really mushy, which turned me off to it. Did this happen to yours as well?

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    Replies
    1. Mine got mushy after about 2-3 days but they stayed crunchy for a while.

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