These little guys were based off of a cheese magazine I snagged from a Food convention! The original recipe calls for Graham crackers but because we love Oreo (and I didn’t have Graham crackers on hand) so I did a little swap (and also reduced the sugar – seemed unnecessary to so much more sugar to the Oreo cookies).
Makes 24 mini cheesecakes (using a mini muffin pan). I used muffin liners for easy removal but will try without next time , in hopes it will give me cleaner edges.
1/2 cup crushed Oreos (the finer the better)
2 tablespoon butter (melted)
1 tablespoon sugar (they asked for 2)
Mix all ingredients and use slightly more than 1 teaspoon each per cup and press down to bind.
1/2 cup cream cheese
1/4 cup sugar
2 tablespoon flour
1/4 cup sour cream
1/2 teaspoon vanilla
Beat cream cheese. Add sugar and flour into cream cheese and beat. Use whisk/spatula from here on out to prevent overmixing. Add sourcream and vanilla – mix. Add egg – mix. Once smooth, pour into prefilled muffin cups with base ~ 1 tablespoon of batter per cup. The recipe called for 20 minutes of baking (I think it could’ve been reduced, I will test and revise later). After baking, put them on cooling racks and let them cool to room temperature. Then, pop them in the fridge for an hour, remove the muffin liners, and top with topping of your choice.
I had an hour to whip these guys up. So, after baking I took them to a dinner party while they were still cooling on the cookie rack with a jar of homemade apricot jam. When I got to dinner, I put them in the fridge. After dinner, I removed the liners and served them with a 1/4 teaspoon jam on top. They were quick and easy – for sure to impress and goes without saying they were tasty!