Oreo Cookies & Cream Cheesecakes

“Milk’s Favorite Cookie” is now….cheesecake’s favorite cookie!!!

Oh my word.  As soon as I saw the recipe for these adorable mini cheesecakes in Martha Stewart’s “Cupcakes” cookbook, I knew I had to try them!  Along with the rest of the world, I love just about anything “cookies and cream.”  But what especially drew me into this recipe was the brilliant idea of using the actual Oreo cookie for the crust!  I don’t know about anyone else, but mixing up the crust and patting it down into a pan is definitely my least favorite part of cheesecake prep.  But the “crust” for these little guys could not be simpler!  Just pop an Oreo in each baking cup, add in some very-simple-to-mix-up cheesecake batter, pop them in the oven, and voila — 30 perfectly delicious and super-cute cheesecakes are yours to share and enjoy!

The best part, of course, is watching your family and friends smile when they turn the little cheesecakes over.  They’re not just adorable — they’re adorable from top to bottom. :)  Enjoy!!

Oreo Cookies & Cream Cheesecakes

This Oreo Cookies & Cream Cheesecakes recipe will definitely become a favorite! Adorable and comforting!

Ingredients:

  • 42 Oreos (cream-filled chocolate sandwich cookies) 30 left whole and 12 coarsely chopped
  • 2 pounds (4 blocks) cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp. pure vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • pinch of salt
  • whipped cream, homemade or store-bought (optional)

Directions:

Preheat oven to 275° F. On the bottom shelf, place an oven-proof pan (any size will work) and fill with 2 cups of water. This will heat and make the "water bath" so that the cupcakes do not crack when baking.

Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.

In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla.

Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies.

Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving. Top with whipped cream if you'd like.

Recipe adapted from Martha Stewart marthastewart.com

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!


Ali’s Tip:

I used lowfat cream cheese and sour cream, and these still turned out amazing!

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Comments

  1. Haley — January 24, 2011 @ 11:02 pm (#)

    Oh my goodness! These are adorable!

  2. Jessica — January 24, 2011 @ 11:07 pm (#)

    These are so adorable!

  3. Judy Hudgins — January 25, 2011 @ 5:16 am (#)

    You have to just stop this! I am dutifully sitting here eating my oatmeal, letting it dribble onto the desk as I drool over those cupcakes. Not a very appetizing at 6am.

  4. Alicia — January 25, 2011 @ 6:38 am (#)

    I’ve been seeing these all over the blog world and am DYING to make them for the reason that you mention….I hate making the crust for cheesecake! That and I have a horrible addiction to all things oreo…so any excuse to get that package into the house.

    Yours look beautiful! Martha would be proud.

  5. Staci — January 25, 2011 @ 8:00 am (#)

    I think I will be trying these tonight with the kids. They will love it! Thanks ;)

  6. Lauren Davis — January 25, 2011 @ 10:03 am (#)

    Yum! These look amazing. :)

  7. kate blue — January 26, 2011 @ 11:08 pm (#)

    I can’t bake to save my life, but I am gonna try these to surprise my daughter for Valentines…wish me luck!

  8. CaSaundra — January 27, 2011 @ 6:56 am (#)

    I have the same feeling toward crumb crusts too–it’s def the worst part of a cheesecake, so I am all over this idea! :-) Thanks for sharing!!!

  9. Jen @ My Kitchen Addiction — January 27, 2011 @ 3:31 pm (#)

    These are very cute, and they look so tasty!

  10. Alina — January 28, 2011 @ 2:30 pm (#)

    Is this recipe for 30 cupcakes? I really only want to make a dozen for me and my husband , so I was thinking of how much of the ingredients I really need.

  11. Katie — January 31, 2011 @ 9:19 am (#)

    I made these last night, and they are delicious! Great recipe!

  12. Sara — January 31, 2011 @ 9:49 pm (#)

    I made these for a pot-luck dinner with friends, and they were a huge hit!

    I was a little nervous because Ali said to let them cook in the muffin pan and I only had one muffin pan. I pulled the first batch out right after they cooked and put them in another pan and they cooled just fine.

  13. Sara — January 31, 2011 @ 9:50 pm (#)

    let them cool*

  14. melissa @IWasBornToCook — February 1, 2011 @ 1:46 pm (#)

    Good to know that you used lowfat ingredients and they were still delicious…I’ll be making these soon!

  15. rette5991 — February 1, 2011 @ 2:19 pm (#)

    These were really awesome! I think next time I might add mroe crumbs into the batter though. Maybe if I didnt eat so many cookies. Excellent though, relaly great texture. They were much tastier cold than right out of the oven-I dropped one on the counter and couldnt waste it. =)

  16. Primadiana — February 2, 2011 @ 6:44 pm (#)

    I made a half a batch of these yummy treats. I had left over batter that filled up three ramikins. I baked them the same way in a pan of water and let them go for 5 minutes more. They came out fantastic! I plan on making more of these for school functions but in different variations. Like Pumpkin with ginger snaps, chocolate oreos, lemon oreos, peanut butter oreos and mint oreos! Skies the limit here! Yippeee!

  17. Sara — February 5, 2011 @ 5:59 pm (#)

    I just made these a second time, but the chocolate cream oreos were on sale. Tip to the wise: don’t use them! They tasted just fine but they looked a mess . . .

  18. Euniece — February 6, 2011 @ 11:50 am (#)

    my favorite cookie, together with cheesecake! one word, alleluia!!!!!

  19. Kristin — February 9, 2011 @ 9:29 am (#)

    Yum! Made these for a Super Bowl party this past weekend and they were a HIT! So easy to make and soooo yummy. I will certianly be making them again.

  20. Mary — February 12, 2011 @ 9:23 am (#)

    I just picked up this cookbook and was utterly drawn to this specific recipe. Glad to know they are as amazing as they look. Thanks!

  21. TheCuteCook — February 13, 2011 @ 12:41 pm (#)

    These are SO cute! I’ve been promising to make some treats for my students. This is perfect for them for Valentine’s Day. It looks super easy to make too. Thanks for posting!

  22. Kocinera — February 16, 2011 @ 12:36 pm (#)

    You should have seen how wide my eyes got when I saw that first picture of these beauties! Oreos are so fantastic already, but combined with cheesecake, the whole thing sounds phenomenal. Yep, I’m officially drooling over these. Yum!

  23. buy coffee online — March 2, 2011 @ 1:16 am (#)

    LOVE OREO ***SIGH ***

  24. desyrae — May 2, 2011 @ 4:37 pm (#)

    this looks amazing is it good i might try it one day if i have all those ingredients they look so cute

  25. jenn — January 25, 2012 @ 6:32 pm (#)

    thanks for this post. please tell me i can make these without the paddle attachment. I just have an old electric mixer. I hope it will still work!

  26. Karie Kuhn — December 2, 2012 @ 10:32 pm (#)

    munching cheesecakes is my hobby, i really love eating it.*

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  27. faith — April 1, 2013 @ 10:11 pm (#)

    could i cut this recipe in half and it still work out perfectly?

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