The title seems crazy–I know. It’s really just cheesecake with Oreo cookies, baked in muffin cups. The recipe I’m about to give to you can make about two dozen mini cheesecakes. If you checked out my last post on how to make an Oreo cookie cheesecake, you’ll see that it’s almost the same; you’re just using muffin cups instead of a cake pan.
For this recipe, you will need:
- 2 large muffin pans with paper muffin cups or cooking spray OR 24 silicone muffin cups
- 1 blender
- 16 ounces of cream cheese
- 1 cup of sugar
- 2 tablespoons of vanilla
- 3 eggs OR 9 tablespoons of Better’n Eggs
- 1 pint of sour cream
- 2 packages of Oreo cookies
I, myself, used silicone muffin cups for these, which I like better than the other option. I also substituted Better’n Eggs for the three eggs and they came out nicely.
First, preheat your oven to 375 degrees. Now, you can get your muffin cups ready. If you’re using a muffin pan, be sure to spray it with cooking spray or line it with paper muffin cups. If you’re using the silicone muffin cups, you need not do anything to prepare aside from line them out.
Now we’re going to use twenty-four Oreo cookies to line the bottoms of the muffin cups. As you can see, my muffin cups are oddly-shaped, so I couldn’t place a full cookie in the bottoms. Instead, I just broke them once so that they were flat against the bottoms, taking up as much room as possible. Only one cookie is needed for each muffin cup. If you have enough, you can also crush up some more cookies and line the bottoms completely.
Once you have done that, grab your blender and the rest of the ingredients. Combine the cream cheese, sugar, vanilla, eggs, and sour cream in the blender. You will need forty-eight Oreo cookies in total for this recipe, so if you have cookies to spare, you can blend some of those in, as well, to have more of a chocolate taste.
When you have finished preparing your muffin cups, you can place them in the oven for twenty-five minutes. After twenty-five minutes have passed, shut the oven off, but leave the muffin cups in for about one hour. After the hour, put the baked cheesecake muffin cups in the refrigerator and leave them in there overnight or for several hours before you start eating them.
I definitely enjoyed these the morning after, but you may want to have a real breakfast instead of cheesecake. Enjoy!
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