Oreo Cookies and Cream Cheesecakes

My favorite dessert is cheesecake. Hands down. I always have 4 bars of cream cheese in my fridge, just waiting to be made into something delicious. And when we have girls' nights at the Cheesecake Factory because it's the only place nearby that stays open past 11, it never even crosses my mind to NOT order a piece.

When I came across this recipe at La Mia Vita Dolce (her pictures are amazing), I knew I had to make it. The crust is absolutely genius - you use a whole Oreo and plop it down into the cupcake liner. How easy is that?!


I made these to serve at a baby shower, and everyone loved them. Mind you, they looked much prettier at the shower. I took these pictures before I left, but dressed them up with whipped cream and a quarter of an oreo once I got to the shower. So just imagine them prettier, for me.


Oreo Cookies and Cream Cheesecakes
from Martha Stewart's Cupcakes via La Mia Vita Dolce
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Makes 30

42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Preheat oven to 275° F. 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.