Oreo upside down mini cheesecakes
These are delightfully simple to make, and can be made ahead a day (or two) or even frozen for up to 3 weeks! I made these for a bake-sale at church recently and they were quite the crowd pleaser. You can serve them upside down un-molded from the cupcake liners, but I chose to serve them as is, with a dollop of whipped cream on top and some chocolate-n-vanilla sprinkles (from an ease-of-handling cum hygiene point of view). Do try 'em out!
Oreo upside down mini cheesecakes
These are delightfully simple to make, and can be made ahead a day (or two) or even frozen for up to 3 weeks! I made these for a bake-sale at church recently and they were quite the crowd pleaser. You can serve them upside down un-molded from the cupcake liners, but I chose to serve them as is, with a dollop of whipped cream on top and some chocolate-n-vanilla sprinkles (from an ease-of-handling cum hygiene point of view). Do try 'em out!
Open in Cookpad AppSteps
- 1
Pre-heat the oven to 350 °F.
- 2
Place one Oreo cookie in each of 12 paper-lined muffin cups.
- 3
Coarsely chop the remaining cookies. Set aside.
- 4
Beat cream cheese and sugar in a large bowl until well blended. Add sour cream and vanilla, and mix well.
- 5
Add the eggs, one at a time, beating on low speed after each addition until just blended.
- 6
Stir in the chopped cookies. Spoon into the muffin cups.
- 7
Bake for 20 minutes, or until the centers are just set.
- 8
Cool to room temp, and then refrigerate for at least 3 hours.
- 9
Remove cheesecakes from muffin pans, discard liners and serve cookie side up. OR, serve as is with some whipped cream or vanilla frosting piped on top.
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