Oreo Cookie Cheesecake Cups

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READY IN: 4hrs 20mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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. (I've used a hand mixer and it worked fine).
  • 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.
  • Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.
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