So, it's my friend, Colin's, birthday and we had a picnic by the beach in Del Mar last week to celebrate that in addition to wrapping up Community Group for the school year. He wanted something oreo-y and otherwise left it up to me. Pinterest, here I come! I found these cute little oreo cheesecake cupcakes and they are so easy to make! Plus they are great to take to a picnic, they are so portable and not messy. Perfect for summer get-togethers.
Oreo Cheesecake Cupcakes
Ingredients
24 Oreos: 16 left whole, and 8 coarsely
chopped
2 8-oz pkg. cream cheese, at room
temperature
1/2 cup sugar
1/2 tsp. vanilla
2 large eggs, room temperature, lightly
beaten
1/2 cup sour cream
Pinch of salt
Instructions
Preheat oven to 275 F. Line muffin tins
with paper liners. Place 1 whole Oreo in the bottom of each lined cup. Beat the
cream cheese in the bowl of a stand mixer on medium. Gradually beat in the
sugar and vanilla. Pour in the beaten egg, a little at a time, scraping down
the sides of the bowl after each addition. Beat in the sour cream and salt. Stir
in chopped cookies by hand. Pour the batter into the prepared tins, filling
each almost to the top. Bake, rotating pan halfway through, until filling is
set, 22-25 minutes. Cool in the pans for about 15 minutes, on a wire rack, then
transfer to a plate in the refrigerator for at least 4 hours.
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