Few sweet treats evoke memories of being a kid as much as an Oreo cookie. Whether you enjoyed them dunked in ice cold milk as an after dinner treat or during the hot summer months in the form of cookies and cream ice cream, there’s something special about that sweet cream filling sandwiched between two perfect chocolate wafers.
These individual cookies and cream cheesecakes deliver all the deliciousness of an Oreo – and more. And the real surprise here is that they are simple and quick to whip together.
Cookies & Cream Cheesecake CupcakesRecipe Found: http://www.handletheheat.com/2010/02/cookies-cream-cheesecake-cupcakes.html Original Recipe From: Martha Stewart’s Cupcakes Makes: 30
Ingredients42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped 2 pounds (4 8-oz packages) 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°F. 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 up to overnight). Remove from tins just before serving.