Oreo cheesecake, that’s “mini and non-cupcakky”

Oreo cheesecake, that’s “mini and non-cupcakky”

I have to clarify here that the Oreo goodness I made the other day was CHEESECAKE and not CUPCAKES.  (or so I was informed by a surprised friend, when she bit into the cheesecakiness expecting cupcakiness).  Research shows that Martha Stewart calls them cupcakes, as that’s where the original recipe comes from, Martha Stewart’s Cupcakes.  Jusy sayin’…..

The photos of these delectable mini cheesecakes appeared, to tempt my eyes and tastebuds, several times on Pinterest, so I clicked into these two blogs for the recipe, half recipe here and whole recipe here.

My plan for them was for Father’s Day, since my husband seems quite fond of oreos with a big glass of milk.  And really, who doesn’t enjoy an oreo once in a while, if that was a part of your childhood?  (ok, ok, that had the possibility of being a controversial statement, that’s why I qualified it by sayin IF it was…since I know that it wasn’t a part of everyone’s childhood…etc. etc. etc.)  If you watch commercials, you’d believe that Oreos were a deeply emotional part of everyone’s childhood….but I happen to not believe everything I see on TV.  (Though the desire for oreos was an emotional part of my slightly oreo-deprived childhood.)  Anyways…..

On to the mouth-watering photos and recipe!!  (This is my own photo), but when I saw others’ photo of this:I knew I really really wanted to try this recipe!  Look at the way the oreo shows through the muffin paper, and the dark blackness of the cookie contrasted with the cream cheesy creaminesss…..oooooo ahhh!!  Ahem, stop drooling and keep reading….

Place one cookie in the bottom of each paper cupcake liner,

Mix together the cream cheese, sugar, eggs and vanilla, (oh yeah, throw in some coarsely chopped oreos)pour the batter onto the cookies, filling almost to the topBake, then leave in the muffin pans and refridgerate for at least 4 hours or overnight.

Here is the recipe:

  • Ingredients:
  • 42-45 cream-filled sandwich cookies, Oreos of course! 30 left whole, and 12 coarsely chopped
  • 2 pounds (4 8-oz packages) cream cheese, room temperature (I used 2 light and 2 regular)
  • 1 cup white 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. (Icould have used about 45 cookies, but someone had eaten the extra ones up!)
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. You can sprinkle on some crumbs, if you like.  Bake, rotating pan halfway through, until filling is set, about 22 minutes. (I think maybe 24 minutes would have been good!)  Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.


Very yummy, but veeerrrrryyyyy rich!  Grown-ups can handle them, but they seemed almost too rich for some of the kids.  The oreo cookies became soft on top but still had a bit of a crunch on the bottom layer.  They were a tad underdone in the middle after baking for 22 minutes, so I’d probably try a minute or 2 longer.  They were very “cheesy” tasting.  (depends if you like that or not).  Keep them very cold, as they are quite soft and got squishier as they warmed up.  They were a tiny bit messy to eat…

When I was doing my little photoshoot, I had frozen one cheesecake in the freezer to slice though it without making a mess.  After I took the photo, I was forced to eat it and……YUMMMM!!  They were wonderful frozen!!

Warning:  because of the richness, and because we ate more than one (ok, more like 3 at a time) there were certain side effects (how to put this delicately?), like rushing to find a restroom about half an hour (or less) of consuming this rich dessert.  There you go, too much info, I know, but some of you might have been wondering…..

My friend suggested that these would look great with mini oreos standing on end on top of each cheesecake.  I loved the idea (not the added expense though), maybe with some whipped cream, the cookie, a drizzle of chocolate or cherry…..anyways, there’s a lot you could do with these lil’ babies!!!

I love this look: Father’s Day:  In the rush of our busy Father’s Day, I left my camera at home!  So I didn’t get photos of the wonderful BBQ with kebabs and lovely salads and the oreo cheesecakes, oreo cake and lemon loaf.  Here a few leftover ones with the toppers that I posted yesterday, that I am in the process of gobbling up today:


2 responses »

  1. que rrrrrrrrrrrrrrricoooooooooooooo!!!!! las oreo mis favoritas y con esta receta imaginate……………. lo mejo de lo mejor . La voy a hacer

    • Si, te gustaria un monton….ya los estamos acabando…y que ricos congelados! Saldria bien solo hacer la mitad de la receta, ya que salen unos 30 cubiletes…y son unas 2 libras de queso crema! jaja

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