Oreo Cupcake Cheesecakes

These were hands down the most delicious cheesecake recipe I've had. You don't need to worry about under baking or cracking because they are so small in size. It's my first time experimenting with mini cheesecakes since I always wanted to get the special cheesecake pans to make them. Using liners worked fine since they cool to a pretty nice shape and you can just peel away the wrapper and serve. I do suggest peeling it off cause it's nice to see the bottom crust.

I hesitated before trying this recipe because I didn't feel like chocolate cookies would go with tangy cheese cake (I always thought chocolate cheesecakes taste odd). This recipe proved me wrong. I guess I should have known, considering that this is a Martha Stewart recipe and that every other recipe on the internet is a variation of it if not the exact one.

I made a few changes to the ingredients and thought it came out great. I didn't have sour cream so I replaced it with Greek yoghurt. I also added a tbsp of flour to give it more structure and prevent cracking.

This recipe is amazingly quick, 20 min to whip up and 20 min in the oven. Or, I guess if you factor in the 4 hours of cooling time then not so much.



Makes 8 Cheesecakes
8 whole oreos (or equivalent store brand)
4 crushed oreos
1 pkg cream cheese
1/4 cup sugar
1/4 cup Greek yoghurt or full fat yoghurt
1 egg
1 tbsp flour
2 tsp vanilla

Pre heat oven to 350 F. Line muffin tins with 8 liners and drop a cookie in each of them.

Cream together the cream cheese and sugar.

Add egg and vanilla and beat until smooth, scraping down the sides in between. Mix together the yoghurt and flour then add it to the mixture.

Chop up the 4 oreos and add it to the batter.

Pour into 8 muffin tins and give it a tap on the counter to get rid of air bubbles.

Bake for 18 minutes and let cool for 4 hours in the fridge.