This dessert is a slight modification of a Martha Stewart dessert. I came across it on Food Gawker, and had to make it at my next dinner party. Even though I’m not a huge cheesecake person, these were delicious and everyone loved the intrigue of having their own miniature cheesecake. Next time I make these, I want to garnish the tops more elaborately. I plan on melting chocolate and creating a drizzle over the tops and on the sides of the cheesecakes, then topped with crumbled Oreos. I think mixing the fresh raspberries into the cream cheese mixture could also be very tasty!
- 42 Oreos, 30 whole and 12 coarsely chopped
- 32 Ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs, lightly beaten
- 1 cup sour cream
- 1 pinch salt
- Handful Raspberries (optional)
- Melted chocolate for drizzling (optional)
Preheat oven to 275 degrees. Line a muffin pan with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla. Add in the eggs slowly, beating as they are added. Next, beat in the sour cream and the salt. Stir in the chopped cookies by hand. You can also mix in raspberries.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating an halfway through, until filling is set, about 22 minutes. Transfer to a wire rack to cool completely. Refrigerate at least 4 hours (or up to overnight). The chcesecakes are best served really cold.
Garnish options: Whipped cream with crumbled Oreos or raspberries. You could also melt chocolate and drizzle on top of the cheesecakes.