If you need a dessert for the masses and you’re tired of baking cupcakes, try making cheesecake bites! I stumbled upon this recipe here, which is from Martha Stewart’s Cupcakes and NEEDED to try it.
Makes 30 (but I had a little batter left over)
- 42 Oreos (one package), 30 left whole and 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. Chop your Oreos however you’d like, but I used a large knife. It was fun and I threatened everyone who came near who wanted to steal a cookie because I needed ALL OF THEM.
- 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. The batter rises a bit during baking, but don’t be alarmed because it lowers back down as it cools. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes–25 minutes seemed to be perfect in my oven. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). I also put some in the freezer and that worked well too! Remove from tins just before serving.
This recipe has opened up a realm of possibilities to me–think of how many different cookies there are out there! Double Chocolate Oreos! Thin Mints! Chocolate chip cookies! What else do you think this will work with?