As promised, one of our new feature segments is going to feature a most requested recipe, or perhaps a custom recipe debut. This segment will be posted around the beginning and middle of each month.
My first recipe to share is one I found on a blog back in December. I wanted something fun to make for a baby shower dessert instead of cake or cupcakes (sooo over done). That same weekend I also needed a dessert to share for my staff Christmas potluck. This recipe was the perfect match - something i could make ahead in bulk and plate up as needed for the two parties. Unfortunately, I did not record where I found the recipe and when I tried to look it up again, I couldn't find it. So take note - this recipe isn't mine. I will, however, share some tips and variation at the bottom are are my own creation.
42 Oreo, cream-fill chocolate sandwich cookies (30 left whole, 12 coarsely chopped)
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
pinch of salt
My first recipe to share is one I found on a blog back in December. I wanted something fun to make for a baby shower dessert instead of cake or cupcakes (sooo over done). That same weekend I also needed a dessert to share for my staff Christmas potluck. This recipe was the perfect match - something i could make ahead in bulk and plate up as needed for the two parties. Unfortunately, I did not record where I found the recipe and when I tried to look it up again, I couldn't find it. So take note - this recipe isn't mine. I will, however, share some tips and variation at the bottom are are my own creation.
Oreo Cheesecake Bites
Makes: 30
42 Oreo, cream-fill chocolate sandwich cookies (30 left whole, 12 coarsely chopped)
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
pinch of salt
- Preheat oven to 275° F. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla.
- Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies.
- Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
- Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.
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| This is my ONLY photo of these! |
Okay, so I thought I had more photos of these.... Oh well.
Anyway, here are some tips/variations:
- substituted 1/3 fat cream cheese for full fat
- substitue reduced fat sour cream for full fat
- I don't recommend using fat free dairy in baking - it's just weird
- As pictured, I bought a package of mini oreos (in the lunch snack aisle) and used my mini muffin pan to make a truly "bite" size cheesecake. These were a hit at the lunch time baby shower.
- Originally I wanted to use the red C
hristmasHolidayWinter Oreos for our "Georgia" themed shower / Christmas, but Publix sold out of them the week of Thanksgiving.
- You can use any seasonally colored oreo to make your cheesecakes festive (orange for Halloween, pastel for Easter, etc)
- I also wanted to try making these using Trader Joe's Candy Cane Joe Joe's for a mint oreo cheesecake taste...again sold out before I thought of it!
i made these before.. sooooooo delicious!!
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