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From Yasmine’s kitchen: Mini Oreo Cheesecakes

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Recipe Name: Mini Oreo Cheesecakes

From the Kitchen of: Yasmine

Prep Time: 20 minutes

Cooking Time: 22 minutes

Servings: 24

Oven Temp: 275°

 

Ingredients:

  • 16 oz or two packages of softened cream cheese
  • ½ cup sour cream
  • ½ cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 24 Oreos (plus 12 crushed Oreos)

 

Feel free to add the crushed Oreos to the cream cheese mixture instead of adding them on top. The choice is up to you

Procedure:

  1. Preheat oven to 275°and line muffin tins with cupcake liners. Place Oreos in cupcake liners.
  2. With a hand mixer or stand mixer beat the cream cheese, sour cream, and sugar together until smooth.
  3. Add two eggs and vanilla extract and mix until fully incorporated.
  4. Using a spoon, fill each liner with the cream cheese mixture, making sure to completely cover the Oreo.
  5. Crush the extra Oreos, if you haven’t already and add them to the tops of each liner.*
  6. Bake for 22 minutes.
  7. Cool completely and chill them in the fridge for 4 hours.
  8. Enjoy!
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Student-Run Since '51.
From Yasmine’s kitchen: Mini Oreo Cheesecakes