Mini Oreo Cheesecakes

I'm kind of obsessed with cheesecake.  Ok rephrase.  I'm very obsessed with cheesecake.  I crave cheesecake almost constantly (pregnant or not).  I also have an unhealthy obsession to oreos.  Favorite type of cheesecake?  Well duh...Cookies and cream AKA oreo cheesecake.  It has always been my favorite.  So much so that I eat way too many pieces or way too big of a piece of that cheesecake and end up with a very large stomach ache.  Well,  I might have solved the upset stomach problem.  Maybe.  But self-control is still needed, for sure.

These are mini oreo cheesecakes!  Not only do they completely satisfy the craving, but they are the perfectly portioned size to agree with the stomach (the self control part has to come in to be able to only eat 1 or 2 in one sitting!).  They are perfect, and they are delicious.  The bottom of the mini cheesecake is an entire oreo cookie, then covered with a cheesecake-mixed-with-oreo-pieces filling and baked.

My only complaint is that the paper muffin cups stick pretty good to the cheesecake.  Next time I may spray the paper liners with cooking/baking spray?

Mini Oreo Cheesecakes
Adapted from Martha Stewart


21 Oreos (15 whole, 6 chopped up)
1 lb cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla extract
2 eggs, room temperature, lightly beaten
1/2 cup sour cream
pinch of salt


Preheat oven to 275.  Put paper liners in a muffin pan.  Put a whole oreo cookie in the bottom.  With a mixer on med-high speed, beat cream cheese until smooth.  Gradually add in sugar and mix.  Beat in vanilla.

Drizzle in eggs, and mix to combine.  Beat in sour cream and salt.  Stir in oreo cookie pieces.  Drop the cream cheese mixture into each muffin cup, filling them almost to the top.

Bake for about 30 mins, turning the pan halfway through baking.  Cheesecakes are done when the top just starts to crack.  Cool completely at room temperature.  Refrigerate at least 4 hours, or overnight.

Enjoy!