I promised to make treats for my coworker’s birthday and without knowing he was lactose and tolerant, I made these Cookies and Cream Cheesecakes! He still ate two though, they were that good! They’re easy to make and a huge hit because they’re fairy small, taste unbelievable, and have great texture with their creamy top and crunchy Oreo bottom. I used the full fat cream cheese and sour cream but the reduced fat will work just as well and you can barely taste the difference. Also, since they have to cool for a minimum of 4 hours (better to set overnight in the fridge) make sure you leave enough time before preparing to serve.
This recipe makes 30 cheesecakes.
42 Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours or overnight.
This recipe is inspired by Yummly’s Cookies and Cream Mini Cheesecakes.