So remember the Oreo Stuffed Chocolate Chip Cookies? They were decadent, delicious and a little bit ridiculous.

This treat isn’t quite as ridiculous, it’s no “turducken” of the baked good world, but there is an entire Oreo in each cheesecake. Plus a bit more broken up in the batter.

Why have an Oreo crumb crust when you can just have an Oreo as your crust?

I love a quick and easy cheesecake crust. It doesn’t get much easier than this:

Step 1: Place Oreo in muffin tin.
Step 2: ????
Step 3: Profit.

And if that isn’t enough incentive, the whole Oreo approach means that your crust has a layer of Oreo cream in it. Because when you make a cheesecake, all you need is more sugary & creamy components. Am I right?

Or y’know. Even more Oreos in the cheesecake batter itself.

In my defense, I never claimed to make diet food. This is full blown decadence and it ain’t ashamed.

At least with them being “individual” cheesecakes, they’re somewhat portion controlled.

Assuming you follow portion protocol and don’t just eat four of them because you can.

Or five. Whatever. ”Individually sized” also means “really easy to grab and eat any time you feel like it”. I have the same problem with one/two-bite brownies.

Oh Oreos, so good in milk, but even better topped with cheesecake. Make it, try it, tell me if you don’t agree.

Cookies ‘n’ Cream Mini-Cheesecakes

Recipe from Martha Stewart’s Cupcakes

Ingredients

• 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt

Directions

1. Preheat oven to 275 degrees F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.