Zutaten für Cookies And Cream Mini Cheesecakes
- Oreo Cookies
- 16 ounces (2 packages) cream cheese, softened
- Granulated Sugar
- Vanilla Extract
- 2 large eggs
- 1/2 cup sour cream
- Pinch of salt
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Zubereitung von Cookies And Cream Mini Cheesecakes
- Preheat oven to 275°F (135°C).
- Line a standard 12-cup muffin tin with paper liners.
- Place one whole Oreo cookie (or similar chocolate sandwich cookie) in the bottom of each liner.
- In a large bowl, beat 16 ounces (2 packages) of cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add 1 cup granulated sugar, beating until fully combined and smooth.
- Beat in 1 teaspoon vanilla extract.
- Drizzle in 2 large eggs, one at a time, mixing well after each addition.
- Beat in 1/2 cup sour cream and a pinch of salt until just combined.
- Gently fold in 1/2 cup finely chopped Oreo cookies.
- Divide the batter evenly among the prepared muffin liners, filling each about ¾ full.
- Bake for 22-25 minutes, or until the filling is set around the edges and the center is just slightly jiggly.
- Let cool completely in the muffin tin on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to fully set and chill.
- Carefully remove the mini cheesecakes from the muffin liners just before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
49g
Fat
41g
Carbs
5g
