Some recipe innovations are just so simple that you wonder why you never thought of them before. That's how I feel about these mini cheesecakes.
Everybody knows that cheesecake and cookie crumb crust go together like peanut butter and jelly, macaroni and cheese… you get the picture. But if you could skip the step of crushing up the cookies, mixing them with butter and sugar and pressing it into a pan, wouldn't you? And if you could make super cute mini cheesecakes with even less effort than a whole one, wouldn't you?
So instead of a cookie crust, use a cookie as a crust – just by dropping a whole oreo into the bottom of a cupcake wrapper and pouring the cheesecake mixture – with just four ingredients – on top and bake. Voila, mini cheesecakes!
Recipe: Makes about 16-18 cupcake-sized cheesecakes
500g (about 2 cups or 17.5 ounces) cream cheese
3 cups powdered or icing sugar
1 tablespoon vanilla
2 eggs
16-18 Oreo or chocolate sandwich cookies
mini chocolate chips (optional)
Bring the cream cheese to room temperature. Beat it with a mixer until loosened, then beat the sugar and vanilla in to the cheese until smooth.
Add the eggs and beat until all incorporated.
Place 16-18 paper muffin liners in a muffin tin, and put one sandwich cookie in the bottom of each. Fill the liners up with the cheese mixture about 7/8 of the way.
Bake on 350 F for about 20 minutes, until the centers are almost set. Chill in the fridge until completely cold. Top with mini chocolate chips if desired.
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