oreo cheesecake bites.

Recently we had family over and had steak and baked potatoes - a favourite of ours.  After dinner, we noticed that hardly any sour cream had been eaten and we had two huge containers of it left.  Looking for something to make with it before it expired, a friend at work suggested that we try to make a cheese cake with it.  After thinking about it more, I wasn't sure that we need an entire cake just for the two of us, so we took a family cheese cake recipe, substituted the yogurt, and decided to try minis instead of one, whole cake.  The result was wonderful. These bite-sized cheesecakes are rich, full of cookie flavour, and a perfect portion when you're looking for something sweet.  If you have any potlucks or parties coming up, this is a simple and easy goodie to bring!
print recipe >>

ingredients.
Serves 12

Crust:
12 Oreo cookies
2 ½ tablespoons of butter, melted
​Filling:
12 oreo cookies
2 ½ tablespoons of butter, melted
1 ½ cup of cream cheese, room temperature
¼ cup of yogurt (or sour cream)
1/3 cup of sugar
1 tsp vanilla
1 egg, room temperature
6 Oreos, crushed
2 Oreos, broken in pieces

instructions.

CRUST
  1. PREP IT.  Preheat the oven to 325° F.  Line a cupcake tin with liners (preferably silicon) and lightly spray them with cooking oil.  This makes for easy removal.

  2. BLEND THE BASE.  Place the Oreos in a blender and mix until the cookies become fine crumbs.  Move the crumbs to a mixing bowl and add the melted butter, stirring slowly. Mix until all of the crumbs are moist and stick together.
    ​
  3. FILL THE CUPS & BAKE.  Distribute the crumbs evenly into all of the cups, pressing the base firmly into the cup using a spoon.  Each cup should have a smooth, even layer of crumbs.
FILLING
  1. MIX IT.  Using the paddle attachment of a stand mixer, stir the cream cheese until it is smooth.  Add in the yogurt, vanilla and sugar until it is well combined.  Remove the bowl from the mixer and gently fold in the Oreo crumbs.

  2. POUR IT & BAKE IT.  Carefully pour an even amount of the filling into each of the cups. Put the tin back in the oven for about 15 minutes or until the cheesecake is set.
    ​
  3. SET IT & SERVE IT.  Once the cakes are set, remove the tin from the oven and cool for 1 to 2 hours at room temperature. Keep the cakes in the tin, covering it with plastic wrap and moving it to the refrigerator.  Allow the cakes to chill for at least 3 hours. Once they are ready, gently remove each wrapper from the tin, peel it off, and serve with a piece of broken cookie on top.  Enjoy!
Love this recipe? Share it!
#takesomethingout