Time has been pretty tight since returning to work and juggling the girls. That said, one is never too busy to celebrate a birthday. Especially if given the excuse to enjoy cheesecake. Mini Cookies & Cream Cheesecakes to be exact!
My husband loves, loves cheesecake. So more often than not, I end up making cheesecake for his birthday. This year, baking a cheesecake in the middle of the week seemed liked a bit of a stretch. So I thought I might take a few shortcuts... but trust me when I tell you I sacrificed none of the tastiness!
Mini cheesecakes are low maintenance and bake up quick. These cheesecakes required no more than 6 ingredients and hit the oven in fifteen minutes flat. Simply drop an Oreo in each cupcake tin, top with a dollop of creamy cheesecake filling, and you'll be indulging in no time!
Mini Cookies & Cream Cheesecakes
Ingredients
· 16oz cream cheese, softened at room temp
· ½ cup sugar
· ½ cup sour cream
· 2 eggs
· 1 tsp vanilla extract
· 18 chocolate sandwich cookies (like Oreos)
· Whipped cream, optional
· Sprinkles, optional
Preheat oven to 350F.
In the bowl of the stand mixer fitted with a paddle attachment beat the cream cheese until smooth. Scrape down the sides of the bowl and add the sugar. Beat the cream cheese and sugar until completely smooth. Scrape down the sides of the bowl and add the sour cream. Again, beat until smooth.
Scrape down the sides of the bowl and beat in the eggs one at a time then add the vanilla extract. Continue to beat until smooth.
Place 6 chocolate sandwich cookies into a plastic bag. Using a rolling pin, crush the cookies into small pieces. Stir the crushed cookies into the cheesecake batter.
Line a cupcake pan with paper liners. Lightly grease the paper liner with nonstick spray. Place one chocolate cookie in the bottom of each paper liner. Using a large ice cream scoop, divide the cheesecake batter among the cupcake tins. The batter should reach just below the edge of the paper liners.
Bake for 18-20 minutes until the center of the cheesecakes are puffed and just set. The center of the cheesecakes should still jiggle slightly.
Allow the cheesecakes to cool to room temperature for about 30-60 minutes. Transfer to a serving platter and chill in the fridge for at least 2 hours before serving. Loosely cover in plastic wrap once chilled.
If desired, decorate the tops of the cheesecakes with dollops of whipped cream and sprinkles.
Makes 12 mini cheesecakes
Gluten Free Friendly!
Oreo now makes Gluten Free Oreos. They are fabulous and perfect for this recipe.
Comments