Oreo Cookies & Cream Cheesecakes

Need a lacto ovo vegetarian hor d'oeuvre? Oreo Cookies & Cream Cheesecakes could be a great recipe to try. This recipe serves 30 and costs 61 cents per serving. One serving contains 234 calories, 4g of protein, and 16g of fat. Several people made this recipe, and 265 would say it hit the spot. It is brought to you by Gimme Some Oven. If you have vanillan extract, eggs, oreos, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 15%. If you like this recipe, you might also like recipes such as Oreo™ Cookies and Cream Mini Cheesecakes, Cookies and Cream Cheesecakes, and Cookies and Cream Cheesecakes.

Servings: 30

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. 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.

3. Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed.

4. 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.

5. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.

6. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight).

7. Remove from tins just before serving. Top with whipped cream if you'd like.

Nutrition Information:

covered percent of daily need