If you are like me, the last thing on your mind after Thanksgiving will be dessert. But, whatever you do, bookmark this page or print out this recipe for later, because you will love these delicious cookies and cream bites of heaven. Not only are they really easy to make, they are just the right size for a light dessert or snack and if you have any leftovers, they can be frozen.
I first saw a video of someone making these delectable cheesecakes on Facebook, then found a great recipe for them on the cooking blog Handle the Heat. When you have a chance, I recommend that you check out this blog. Tessa has some wonderful recipes including her most recent post, Loaded Leftover Mashed Potato Balls……
But, back to how to make this great dessert. First gather your ingredients which include: Oreo cookies, cream cheese, granulated sugar, vanilla extract, eggs, sour cream and salt. You will also need a regular size muffin pan and muffin paper liners.
Use your mixer to beat the cream cheese until smooth. Add the sugar and beat until combined. Add the eggs, one at a time and then add sour cream, vanilla and salt. Mix well.
Place paper liners in a regular size muffin pan and then place 1 Oreo in the bottom of each cup for the crust.
Using an ice-cream scoop if you have one, put a good size scoop of the cream cheese mixture in each muffin cup filling each one almost to the top. Crumble about 6-7 Oreos and sprinkle on the top of the cream cheese mixture in each cup.
Bake at 275 degrees for 22-25 minutes or just until the filling is set. Do not over-bake. When done, transfer your pans to a wire rack to cool completely and then place in the refrigerator for at least 4 hours or overnight.
You can also use a mini-muffin pan to make delicious bite size bits of heaven. If you use a mini-muffin pan, use mini Oreos. This recipe makes 48 mini-sized cheesecakes.