Oreos are pretty weird. They’re two very crunchy, crumbly, chocolate cookies with a really firm icing in the middle. When you think about them as their separate components, they don’t sound appetizing at all. Yet combined, they’re a very delicious treat! I don’t usually like them. This is because I hate dunking cookies in milk because they get so mushy. Yet I hate the loud crunch of mouth noises, plus that chocolate sticks in your teeth like no other. So when my work bestie suggested an Oreo based dessert, I found myself at an impasse. Crush in food processor, making crumbs for a crust filled with some sort of pudding or cheesecake? Do some kinda fancy layering business with another kind of filling? I even saw recipes for Nutella or peanut butter filled Oreos. Eh, not really feeling any of those. Simple cheesecakes using a whole cookie as the base? Sounds good to me!
I like making portioned treats so I can bring them to work and send some to work with P-Honey so we are sharing the wealth. I think it’s a nice surprise for all involved! These Oreo cheesecakes were the perfect contender for single servings. The combination of Oreos and cheesecake is an innovation whose creator I’d love to meet. They were really made for each other! Like peas and carrots. Or Forrest and Jenny.
Cheesecake is one of those desserts from which you can sneakily remove a lot of fat. It is almost more delicious when you can let the supporting cast stand out from the cream cheese mixture. And these Oreos sure do shine, especially once they’ve baked into the cheesecakes, softening their tough exterior. They couldn’t be any easier, either!
Preheat the oven to 350. First, take two packages light cream cheese, softened, and mix with 1/2 cup sugar. Add 1/2 cup light sour cream and 1/2 tsp vanilla and mix again. Then add two eggs. Add one at a time, mixing between each egg. Do not overmix.
Then take 8-10 Oreos and roughly chop them/ break with your hand. And to cream cheese mixture and stir to combine.
Next, line a muffin tin and add a cookie to the bottom of each liner.
This made 18 cheesecakes so be sure to reserve about 1/2 of what you use for the first batch. You should fill about 3/4 of the way in your liner. Pop those in the oven for about 18 minutes or until the cheesecake is set. Cover and refrigerate at least 3 hours. Then remove from liners, flip over, and enjoy! Petite mason jar of milk with cute straws optional, but always encouraged.