So I have a new love. I have to admit, I’ve been neglecting my former loves. Facebook, Google Reader, Foodgawker. They’re still in my heart, but I’ve found a new obsession: Pinterest. Have you heard of it? Please go join right now. And follow me. You won’t regret it. And you’ll find lots of fun DIY ideas and delicious recipes.
Like Mini Oreo Cheesecakes!
Pinterest is hard to explain. It’s a little overwhelming at first, but I promise you if you muddle through and take the time to figure it out, you’ll love it. Basically, it’s a giant cyber corkboard where you can “pin” photos from any website that you want to remember to go back to, or share with other people. You can create different boards to categorize stuff like recipes, wedding ideas, DIY projects. And you can follow other people’s pins or look through all the pins of the day. It’s fun, I promise.
Anyways, I’ve been using Pinterest to save all the want-to-make recipes I stumble across. A lot of people use it for this purpose and, as a result, I’ve found lots of want-to-make recipes through other people’s pins.
I found these cheesecakes last week and thought they were super adorable.
They seemed like the perfect treat to make for a couple reasons. First, I needed to make something to send to work with Nick. The cookies last week were good, but I needed to kick it up a notch.
Then I thought, I bet my OWN coworkers would enjoy some treats too. Specifically, our summer intern, who is leaving us soon, and has been known to eat 4 slices of cheesecake in one 8-hour workday. I figured cheesecakes would be welcomed.
This recipe makes 30 cakes, which is way more cake than I could ever eat (psshhh, that’s a lie), so it was a good recipe for sharing.
I only own 2 6-cup muffin tins, and didn’t want to make more than one batch (since they take half an hour to bake). So, I had to gather muffin tins from the entire neighborhood. Seriously. It took BOTH sets of next door neighbors to round up enough tins. They were rewarded though; their muffin tins didn’t go home empty.
Mini Oreo Cheesecakes
(adapted from Martha Stewart, via My Sweet Life)
- 42 Oreo’s (one package), 30 whole and 12 roughly chopped
- 2 lbs (4 blocks) cream cheese, room temperature
- 1 cup sugar
- 1 tsp vanilla
- 4 eggs, lightly beaten
- 1 cup sour cream or greek yogurt
- pinch salt
Preheat oven to 275 degrees. Line muffin tins with cupcake liners and place one whole Oreo in the bottom of each cup.
In a bowl, with an electric or stand mixer, beat the cream cheese on medium-high speed until combined. Add the sugar and continue beating until combined. Beat in the vanilla. Drizzle in the eggs, while beating, until combined, scraping down the edges as needed. Finally, beat in the sour cream and salt.
Fold in the chopped Oreo with a spatula.
Divide the batter evenly among cups, filling each one almost to the top.
Bake the cheesecakes until set, about 25-30 minutes. Let cool completely and refrigerate at least 4 hours or overnight. Keep chilled until serving.
Ok, so, this recipe uses an entire package of Oreo’s. It’s by no means healthy. But I did use half reduced fat cream cheese, and greek yogurt instead of sour cream. So maybe they were a little bit better? It’s ok though, most of them were given away! And very much appreciated by all. 🙂