We have a soft spot for Oreos and cheesecake in our family. Combine the two together and you have the perfect individual dessert in the palm of your hand! The cookies and cream cheesecake is creamy and light…and it will be hard to eat just one! This is a great recipe for entertaining since you can make it the day before. No cutting is required and no plates or utensils are needed. That definitely makes serving a breeze with minimal clean up. That’s my kind of indulgent dessert for a party. These were served at my recent birthday party. My thoughtful husband planned and cooked an amazing meal of pulled pork, bacon wrapped shrimp with BBQ chipotle sauce, caprese skewers, grilled steak with chimichurri sauce and grilled asparagus. It was definitely difficult to stay out of the kitchen, so as he worked on all the savory components of the party – I whipped up these cheesecakes to add some sweetness to the menu. (by the way… I lighten it up with light cream cheese & light sour cream) Most of our guest took an extra cheesecake or two to enjoy at home….trust me these will be a hit at your next party.
Individual Cookies and Cream Cheesecakes
Makes 24 – 30 “cupcake” portions. This recipe yields 30 servings, but if you are like me and can’t help but overfill, only has 2 standard size muffin tins which only yields 24, and is too lazy to bake up an additional batch with the remaining cheesecake filling then — you’ll only get 24 servings too…) Sorry for that outburst of streaming conscience.
24 -30 cream filled chocolate sandwich cookies (Oreos), left whole
15 creamed filled chocolate sandwich cookies, coarsely chopped
2 lbs. (4 8oz packages) of light cream cheese (Neufchatel), at room temperature
1 C of sugar
1 tsp vanilla extract
4 large eggs at room temperature, lightly beaten
1 C light sour cream
Pinch of salt
- Preheat oven to 275º. Line standard muffin tin with cupcake liners. Put one whole cookie in each of the lined cups.
- Beat the cream cheese on medium high-speed until smooth. Scape the bowl as needed. Slowly add the sugar and beat until well combined. Add vanilla and beat.
- Slowly add the beaten eggs a little at a time while beating to combine. Scape the sides of bowl. Add sour cream and salt. Beat to combine. Fold in chopped cookies by hand.
- Fill each of the cups equally and place on middle rack of the oven. For 24 servings: bake for 13 mins, then rotate pans and bake for an additional 13 – 14 mins or until filling is set (where the center doesn’t jiggle) For 30 servings: bake for 12 mins, then rotate and bake for an additional 12 mins or until filling is set.
- Remove from oven and cool on wire racks. When completely cooled, refrigerate the cheesecakes (in tin) for at least 4 hours or overnight. Remove cheesecakes from tins just before serving.