Thursday, 13 September 2012

This is it... the easiest, most delicious cheese cake I have ever tasted. They are SO nice for tea parties or you can serve them as mini can try and use different cookie bases but i LOVE Oreos so for me this is a definite winner!

Cookies and Cream Mini Cheesecakes

  (original recipe by Martha Stewart)

18 Oreos 12 left whole and 6 coarsely chopped
500g cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
 2 large eggs, lightly beaten
1/2 cup sour cream
pinch of salt

Preheat oven to 140°C. Line standard muffin pans with cookie cases (white). Place 1 whole cookie in the bottom of each case.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.

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 up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

Makes 12 cheesecakes.



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