cookies n cream mini cheesecakes

I love finding new cookbooks st the library. Not only does it keep me from spending forty dollars at a bookstore, I can try out the recipes and see if the books worth owning. It’s like a test drive with no strings attached. Except late fees, though- I always seem to get those.Whoops.

The cookbook I got the recipe from was a Martha Stewart Cupcakes, and I cut the recipe in half- mainly because I was really cheap thrifty, and didn’t want to spend $10.00 on 32oz of cream cheese.

Even cutting the recipe in half, it still yielded 17. I thought it would make 15, but I lucked out, I suppose!


See how easy they are?

1) one bowl- mix batter

2) the “crust” is an Oreo!

3) scoop batter

4) bake!

I love only having a few dishes to wash….I also love me some cookies n cream anything.

Oooo! Another good thing? They bake at a nice low temperature…so it doesn’t get that hot in the kitchen. Because it’s hitting the 90s here. That’s hot, man!

cookies n cream mini cheesecakes
Recipe Type: dessert
Author: Adapted from Martha Stewart’s Cupcakes
Ingredients
  • 17 cream filled sandwich cookies, whole
  • 8 cream filled cookies, chopped
  • 1 lb cream cheese at room temperature
  • 2 eggs
  • 1/2 c sugar
  • 1 tsp vanilla
  • 1/2 c sour cream
  • 1/4 tsp salt
Instructions
  1. Preheat oven to 275
  2. Line muffin tins with liners, and place one whole cookie on the bottom of each.
  3. Beat the cream cheese with a mixer until smooth, add the sugar, vanilla.
  4. Slowly add the eggs, sour cream and salt.
  5. Fold in the chopped cookies by hand.
  6. Fill each muffin with the batter, filling almost to the top.
  7. Bake 22 minutes, allow to cool and place in the fridge several hours or overnight before serving.

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