Posted on Wednesday, 21st July 2010 by Grace
I have yet to meet a person who doesn’t like Oreo cookies or Cream Cheesecake Cupcakes. Who could resist cream-filled chocolate sandwich cookies? Not Me! Especially the double-stuffed Oreo cookie, it’s one of the best cookies for dunking into a cold glass of milk.
I went out yesterday to do my weekly shop, came home, and before I was able to bring in the first grocery bag Matt was hunting for the cookies and cream ice cream. Much to his disappointment I forget to put it on the list and came home without it. Luckily I remembered the Oreo cookies. I could have made my own ice cream but unfortunately my freezer is jam packed and haven’t been able to fit the ice cream bowl into it for weeks.
One of Matt’s favourite desserts of all time is cherry cheesecake and I thought to myself why not Oreo Cookies and Cream Cheesecakes, that should satisfy his craving.
Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled.
Drop an Oreo cookie into each muffin tin, make filling, add chopped cookies, bake, and enjoy, how easy is that?
One tip I will leave with you, keeping in mind this will be difficult, you must chill them for at least 4 hours, but if you can muster up the willpower, they are at their best if you can chill them overnight.
These are the perfect individual-serving delights for an office party, school treat, and would definitely be a hit for a kid’s birthday party. You can serve them plain or add a dollop of sweetened whipped cream and top with a small Oreo cookie or sprinkle with crushed Oreo cookies. When I’m hosting a kid’s party I always have at least one Oreo cookie treat. These Oreo chocolate cookie pops are always a huge hit too and they are so simple to make.
Just a little warning, once you try these Oreo cookies and cream cheesecake cupcakes, there’s no going back, absolutely mouthwatering and scrumptious! If you enjoy Oreo cookies as much as I do you may also want to try these mini Oreo key lime pies or for chocolate lover’s, Oreo chocolate truffle tart with chocolate glaze.
I can’t wait to try my hand at homemade Oreo cookies. I was searching for recipes the other day and it was a bit overwhelming there were so many to choose from. I finally bookmarked two, Jamie’s homemade Oreos and Patricia’s chocolate sandwich cookies with vanilla cream filling. I couldn’t believe my eyes and I’m sure you can imagine my surprise after going through so many recipes I learned both Jamie and Patricia used the same recipe from Retro Desserts written by Wayne Harley Brachman. Both posted rave reviews and I’m looking forward to baking a batch soon.
Oreo Cookies and Cream Cheesecakes
(from Martha Stewart’s Cupcakes)
Makes 30
- 42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped
- 908 grams (2 pounds or about 3 2/3 packages) cream cheese, room temperature
- 225 grams (1 cup) sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 230 g (1 cup or 8 ounces) sour cream
- Pinch of salt
- Preheat oven to 275° F. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla.
- Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies.
- Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.
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Tags: after school treat, afternoon tea, cake, cakes, cheesecake, cheesecake cupcakes, cookies, cream cheese, cupcakes, dessert, desserts, food, food photography, food photos, gourmet cupcakes, individual dessert, individual desserts, Martha Stewart recipes, mini cakes, mini desserts, oreo cookies, Oreo recipes, small cakes
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (130)
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July 21st, 2010 at 4:29 pm
I dunk mine into my cup of tea, mmm delicious. Grace you should come along and make the desserts for when I visit the festival in the sky.
July 21st, 2010 at 4:40 pm
Tea, coffee, milk, anything works for me, fudgy o’s are great too, do you get those in Scotland? Ryan, Are you going to go? I think that is just spectacular, dinner in the sky, who would of thunk it. Wish I could go, would be an amazing experience.
July 21st, 2010 at 4:56 pm
Did you know oreos are “accidentally” vegan? It’s the processed comfort food of many vegans…and this recipe is definitely veganizable. I know, I know, not really a word, but I’m going with it. This looks like such a fun recipe. I can’t wait to try it!
July 21st, 2010 at 5:54 pm
Yes you get them over here.
July 21st, 2010 at 6:03 pm
so easy Marly, the cookies go a little soft after baking, tastes like you’ve dunked them in milk, so good
July 21st, 2010 at 8:28 pm
I love how the Oreo stencils the bottom of the white cupcake liner. Does it just do that after refrigerated? Or, did you add Pam or something to the liner?
Great shots!
July 21st, 2010 at 9:52 pm
Oh my god! I’m ogling at the pictures..love this!!
July 21st, 2010 at 10:03 pm
Thanks Gale, here’s the story, I saw a ton of photos of these little gems and you could clearly see the Oreo cookie in all the photos. Of course when I went to turn mine out, I couldn’t. You could clearly see the shape of the Oreo but very little definition. So I took a small pastry brush and dipped it in water and ran it across the bottom and voila you could see the definition. Not sure if my liners were a little thicker (Wilton brand) but I had to fiddle with it to get the shots. Next time I make the recipe I think I will go with a thinner, cheaper, paper liner and keep my fingers crossed. I thought once it dried the definition would disappear but it didn’t.
July 21st, 2010 at 10:04 pm
Thank you Ambika!
July 22nd, 2010 at 8:11 am
Oh these look and sound yummy!!
I love Oreos and usually take 3 double stuff, put them in the microwave for 10 seconds – until the middle gets warm and gooey – them take off the cookie part of two of them and spread their stuffing part onto one cookie…so gooood
Sandie lee
July 22nd, 2010 at 8:45 am
Oh that sounds so good, I must try that!
July 22nd, 2010 at 12:02 pm
Your photos are so vivid I could eat them. Those oreos look heavenly.
July 22nd, 2010 at 4:14 pm
Grace, you are a genius!!! What a novel idea and as always, so elegant. I actually got excited when I first spotted those little treasures on the Community blog. They just jump off the page. Congrats on another fun and great recipe. Thanks for sharing.
Anna
July 22nd, 2010 at 8:54 pm
Thank you
July 22nd, 2010 at 8:56 pm
Thank you Anna, I just loved your chocolate cupcakes with ganache, absolutely stunning and I just wanted to dive right in!
July 23rd, 2010 at 5:50 pm
This is mouth watering…
I want some right NOW!!!
July 23rd, 2010 at 6:22 pm
Your description is perfect!
July 23rd, 2010 at 6:46 pm
Those are beautiful. They would be perfect for a shower or birthday party
July 25th, 2010 at 3:14 am
Oh those are gorgeous! I especially love the pics of them upside down to show the cookie, so pretty! I bet they were pretty yummy too
July 25th, 2010 at 6:51 am
Thank you Jenn
August 29th, 2010 at 9:32 pm
Oh.my.stars!! I am totally trying these. They are absolutely adorable and I love that they are in the liners! PERFECT for parties. Thank you so much and I can only hope mine come out half as pretty as yours.
October 19th, 2010 at 1:54 am
how long do you bake them for?
October 19th, 2010 at 6:46 am
They took 28 minutes to bake for me but I have talked to a few people that had to prolong the baking time by 10 minutes. I use an oven thermometer because my stove is a little older and I never trust to heat to the appropriate temperature. When they are done you may think they aren’t but they do set in the fridge.
October 23rd, 2010 at 10:27 pm
i actually do hate oreos. a lot. but this looks DELICIOUS.
November 6th, 2010 at 6:35 am
Just got mine in the oven….doing a test run for a birthday party. Hope they turn out ok.
November 9th, 2010 at 11:38 pm
These were absolutely scrumptious! I made them for a Halloween party and was disappointed when I got them out of the oven because they didn’t look half as beautiful as yours but they were delicious and a huge hit! Thanks for posting!
November 23rd, 2010 at 7:28 pm
OMG I love the effect of the Oreo on the bottom. It looks so pretty!
November 23rd, 2010 at 7:32 pm
Thank you!
November 25th, 2010 at 3:41 pm
Wow, that looks so good. Thanks for sharing the recipe!
December 8th, 2010 at 9:31 pm
What a COOL idea! Fun and elegant too. Bravo! …Susan
December 8th, 2010 at 9:41 pm
Thank you Susan!
December 11th, 2010 at 7:40 pm
Oh my holy cow. Those look divine.
December 11th, 2010 at 10:28 pm
They taste even better!
December 17th, 2010 at 11:29 am
Oh wow! That looks absolutely delicious, I love how you took an old favorite and added your own twist. You also did an amazing job with the pictures, I will definitely try this recipe over the weekend.
December 26th, 2010 at 10:03 am
Thanks for the recipe! I tried it once and it tasted awesome.
Do you think it’ll work without the sour cream? Can I substitute it with something else?
December 26th, 2010 at 11:45 am
Hi Vivian, I think you could substitute the sour cream with yogurt (strain in a cheesecloth lined colander to remove some of the excess water) or creme fraiche, mascarpone would be delicious as well. Let me know which one you choose. Merry Christmas to you and your family Vivian.
December 30th, 2010 at 10:46 pm
So it’s 4 (8 oz.) standard pkgs. of cream cheese, yes?
December 31st, 2010 at 12:21 am
You are right Lisa
January 27th, 2011 at 6:06 pm
Perfect combo!
January 27th, 2011 at 8:59 pm
I made this for my family and they were okay. I do not think I would make them again.
January 27th, 2011 at 9:34 pm
I’m sorry you didn’t enjoy them. They were quite popular in my home and with my son’s friends. We are big cheesecake lovers.
February 1st, 2011 at 7:38 am
I think these actually came out better after leaving them in the freezer over night. Excellent either way though.
February 1st, 2011 at 9:41 pm
What a great idea, will have to try that next time. Thanks for the tip and happy you enjoyed them.
February 5th, 2011 at 10:12 pm
I just made these for our Super Bowl party tomorrow – they’re delicious!! Thank you for sharing the recipe, my husband is going to pass out when he sees these…
February 6th, 2011 at 4:55 am
Very happy you enjoyed Erin, enjoy the game! Matt’s invited the boys tomorrow, so I will be busy getting all the eats ready in the morning. There will be a lot of busy kitchens tomorrow.
February 7th, 2011 at 11:06 pm
I just made a batch tonight for my husband’s birthday ( he loves oreos!), but I only have one muffin tin. Is it okay to put the filling in the fridge until I can make another batch? And if so, for how long?
(: Thank you so much!!!
February 8th, 2011 at 9:15 am
Sorry Michele just getting your comment, not sure if you’ve already handled this but I think I would put the additional paper liners close together in a corning dish and fill. My concern is that the filling would set after a period of time. Let me know how it goes.
February 9th, 2011 at 1:29 pm
Thanks! I actually left them in a container overnight, and the next day it was fine except that the oreo bits softened and when mixed dissolved into the filling.
It was still really delicious, though the cookie bits were pretty much gone. Thanks so much for the recipe! My husband LOVED it. ♥
February 9th, 2011 at 9:55 pm
is this possible with a portable oven? :O
like a flavorwave oven? :\ since there’s no preheating and stuff
i really want to make this!!
February 9th, 2011 at 10:17 pm
Hi Amy, I’m not sure what you mean by a flavorware oven, is that a toaster oven?
February 9th, 2011 at 10:19 pm
I’m so happy you enjoyed them Michele, everyone loves them here.
February 14th, 2011 at 5:13 pm
[...] * Oreo Cookies and Cream Cheesecakes [...]
March 12th, 2011 at 11:33 am
Now this looks good…
March 19th, 2011 at 3:34 pm
Love it! These look scrumptious. The pictures are amazing!
March 27th, 2011 at 9:08 pm
How do you make the filling?
March 27th, 2011 at 9:09 pm
I mean the filing on top.
March 27th, 2011 at 10:13 pm
Hi Sharon are you talking about the topping on the last cupcake with the chocolate shavings scattered on the plate? If so, I topped with a sweetened whipped cream – here’s the link to that recipe – http://gracessweetlife.com/2010/06/japanese-kasutera-castella-strawberry-shortcake/.
April 16th, 2011 at 12:04 pm
WOW Those look amazing!
April 22nd, 2011 at 2:03 pm
I am such a huge Double stuff fan, I gotta try this recipe!
April 30th, 2011 at 10:11 pm
I don’t like Oreos (Ugh, telling people that is always like coming out of the closet or something!) The cream is just too sugary for me. I’m hoping that the slight sourness of cheesecake might balance that out so I’m excited to try this recipe.
May 2nd, 2011 at 10:02 am
[...] back to this one. If you’re looking for something a little more grown up, I’ve made these via Martha Stewart’s Cupcake Book, which are ah-ma-zing, but I wanted to stick with something [...]
May 6th, 2011 at 5:04 am
Post interessante, posso ripubblicare il contenuto, ovviamente citando la fonte?
May 6th, 2011 at 5:38 pm
Si, grazie!
May 9th, 2011 at 12:50 pm
I’ve had an oreo cheesecake muffin recipe for several years now and they are still my favorite to make!
May 10th, 2011 at 12:32 am
What an awesome combination! They look so delicious!
May 10th, 2011 at 6:55 am
Sounds delicious Tyler.
May 14th, 2011 at 7:20 am
This is really a unique recipe. Looks so yummy, I’m excited to try it!
May 19th, 2011 at 11:55 am
[...] http://gracessweetlife.com/2010/07/oreo-cookies-and-cream-cheesecakes/ [...]
May 22nd, 2011 at 8:04 pm
What type of sugar is best to use in the recipe??
May 22nd, 2011 at 8:39 pm
Maria I always use superfine granule sugar (caster) if it’s not available you can grind regular sugar in a food processor for just a few seconds.
May 29th, 2011 at 8:11 pm
I had been saving this post to create these divine looking treats. I decided to try them out for my daughter’s graduation. They were a hit (tasty-wise) except for one thing. We had bought the canned whipping cream (for the last presentation display) and prepared them ahead of time with the broken oreo stuck into it and by the time company arrived, the whipping cream had melted to a puddle. I used real whipping cream and it was not 95 degrees out – only 65 as we live in MInnesota. I will make sure to do this part just before serving next time. Still, I loved the recipe!
))) Thanks for sharing!
May 29th, 2011 at 8:17 pm
Oh! I forgot to mention one idea I might try with this! Maybe the top presentation (instead of whipping cream) could be a squirt of buttercream frosting. It would hold it’s shape better.
I’ll try that.
May 30th, 2011 at 12:21 am
Shari glad you enjoyed the cupcakes. Buttercream would be a great option. I make a Strawberry and Cream Cake and get so frustrated with whipped cream because it never holds its shape. I hunted for tips and ran across a really invaluable one, adding gelatine to the cream, the recipe is here http://gracessweetlife.com/2011/04/strawberry-and-cream-cake/ , it worked, the cream was lovely. You may want to try it next time.
May 30th, 2011 at 12:21 am
p.s. would love to know how the cupcakes taste with the buttercream if you try it.
June 11th, 2011 at 9:27 pm
Mine came out gooey instead of hardening like normal cheesecake. Any reasons y that would happen?
June 12th, 2011 at 8:20 am
Good Morning Heidee, hoping we can figure out what went wrong. Let’s set aside the common reasons first, did you preheat the oven before popping them into bake? Is it possible that the oven temperature is off? I know with my stove I’ve had to resort to using a oven thermometer because I was having issues with recipes and the cooking times. To ensure the oven temp is right I preheat and then let the oven heat for an additional 10 minutes to ensure the oven is nice and hot. Also, it is best not to open the oven door in the first 15 minutes of baking. Was the filling set before you removed them from the oven, some commenters have mentioned they had to bake for additional time, but the additional baking time was different for each, the range went from 5 minutes up to 20 minutes (this is normal because everyone’s oven will heat up differently). Let me know if any of these are possible.
June 14th, 2011 at 9:59 am
Looks delicious! I´ve never seen such before. Unfortunately Oreo Cookies are so expensive in Germany…
June 23rd, 2011 at 8:44 pm
What an awesome-looking recipe and beautiful pictures! I’m planning to make this tomorrow to serve on Sat, and am wondering if I can halve the recipe? I have a very small oven, and although I have enough muffin pans, I would have to wait before sliding in the second batch. Seems simple enough to halve the ingredients, but I know with some baked goods, it can alter the results. Any advice would be appreciated, thank you!
June 24th, 2011 at 7:17 am
Hi Beverly so sorry to just now be replying, my hosting company shut down the site last night for maintenance. This is one of those recipes that you could definitely cut in half. Hope you enjoy!
June 24th, 2011 at 9:34 am
No problem, Grace! Thanks for your reply. I’m going to the store in a couple of hours, and now I know just to get half the ingredients. Can’t wait to make this!
June 24th, 2011 at 9:50 pm
So happy you got my reply Beverly, my site has been down for almost the entire day and I was worried that you didn’t get it.
July 4th, 2011 at 12:14 pm
Can you use fat free cream cheese and sour cream in this recipe?
July 5th, 2011 at 11:34 pm
Marsha I’ve not tried it with fat free cream cheese and I’ve never purchased it before. If it is the same texture as the full fat I think it should be okay.
July 25th, 2011 at 11:16 am
[...] Oreo Cookies And Cream Cheesecakes From La Mia Vita Dolce [...]
August 9th, 2011 at 9:11 am
[...] (adapted from Martha Stewart, via My Sweet Life) [...]
August 22nd, 2011 at 10:47 pm
[...] for me because I don’t cook or bake, nor do I take very good photos of food. Please visit La Mia Vita Dolce for proper magazine style shots that will make you [...]
August 26th, 2011 at 8:28 am
these look delicious! i want to try them but i’m a little confused =L
by “rotating” do you mean like turn or turn them upside down =L
and can i use cottage cheese instead of cream cheese?
August 27th, 2011 at 10:03 am
Hi Rabab, sorry for the confusion, please turn the pan around 180 degrees so it will ensure even baking. Let me know what you think, by the way if you could take a picture of your cupcakes I would love to feature them La Mia Vita Dolce’s facebook page along with our other visitor’s goodies. If you would like to participate please send me a pic by email to grace@gracessweetlife (dot) com. I would use the cream cheese for this recipe.
September 15th, 2011 at 8:15 pm
mmmmm these look really good, I love how the oreo can be seen through the bottom
September 26th, 2011 at 2:31 pm
[...] I made some unhealthy crap on the request of a friend for her birthday. Oreo cheesecakes (recipe here). They’re a Martha Stewart recipe, so naturally the word healthy doesn’t even come [...]
September 27th, 2011 at 2:54 pm
Hi there! I recently stumpled on your blog and I love it! I made these cupcakes last night and have a questions about storing them. Should I keep them in the freezer until ready to eat? I also want to know how much ahead of time I should make them for an upcoming party. I am a novice baker so I am not sure if I stored them for a few days prior if it would effect the taste. Thanks.
September 30th, 2011 at 9:10 pm
Hi Amee I am so sorry for the late reply my computer crashed this past weekend, I’ve stolen my daughter’s tonight to answer mail and noticed your comment. I’m sure I’m way to late to help with the batch you already made. I hope all worked out fine. I chill mine in the refrigerator rather than the freezer but a visitor froze them and they were wonderful. Storing in the fridge for a couple of days ahead of time would be great, it will give the cheesecakes time to develop a great flavour. p.s. Welcome!
October 5th, 2011 at 1:20 pm
This might be a silly question, but I don’t have a stand mixer…. will it still work with a hand held mixer?
October 5th, 2011 at 3:07 pm
Definitely Cat, ever since I purchased one of these I have it on the brain.
October 10th, 2011 at 6:25 am
Hi! I would love to try this recipe but 2 pounds of cream cheese will cost me a lot. Can I reduce it 1 pound or less? If so, what adjustments should I make to the other ingredients? Thanks
October 10th, 2011 at 11:01 am
Hi Mary, most definitely you can adjust the recipe. I’ve halved the recipe on many occasions, reduce cream cheese, sugar, sour cream, eggs, and cookies by half but keep vanilla and salt the same. I’ve yet to try with one package, I think it would be fine but I would prefer to test it myself first. When do you plan on making the cupcakes?
October 13th, 2011 at 2:55 am
[...] Blueberry-White Chocolate Cheesecakes. What’s yours?For you Oreo cookie lovers, these mini Oreo Cookies and Cream Cheesecakes were out of this world delicious. And if you prefer a mini dessert with a citrus note you may [...]
October 14th, 2011 at 2:35 am
I plan on making them this Halloween or on Christmas. I really hope it would turn out as beautiful as yours.
October 15th, 2011 at 8:54 am
Hi I made these last night in paper liners, and when I tried to remove the cheesecakes from the pan this morning, they stuck to the bottom of the pan!:( I only got 4 nice cheesecake-cupcakes out, the rest I squished into a cheesecake ‘loaf’. Taste was superb though! I was wondering if you know the answer to my problem! Thanks!:)
October 15th, 2011 at 4:20 pm
I’m sure they will Mary. All the best!
October 15th, 2011 at 4:42 pm
Mylene I’m sorry you had troubles removing the cheesecakes from the liners. Cheesecakes can be difficult on occasion to remove. A trick I use quite often with a lot of my cakes or mini desserts is to pop them in the freezer for a bit so they firm up. As soon as they firm up I remove from freezer, remove the paper and them thaw them in the refrigerator for a short period of time.
October 24th, 2011 at 7:17 pm
[...] ‘n Cream Cheesecake Cupcakes From good old Martha Stewart Makes 30 poser [...]
November 17th, 2011 at 8:14 pm
My weight will never be the same for knowing this recipe, lol. Thanks for sharing!
November 20th, 2011 at 5:53 am
[...] I am tempted to make my own, but for my waistline’s sake – I’d rather not. Best to have just a slice – nothing more. Knowing me, I can finish one whole batch in a wink. :O) I gave a friend a recipe before – from a baking blog and she made me a batch which I almost literally devoured. It’s that nice. [Recipe of the Oreo Cookies and Cream Cheesecake from Grace's Sweet Life] [...]
November 21st, 2011 at 10:37 am
[...] last too long. One of the varieties I made was an oreo cookies and cream cheesecake using THIS RECIPE. It was [...]
December 1st, 2011 at 6:31 am
Could I just refrigerate the cheesecake overnight like a ‘no-bake cheesecake’? If so, what ingredients would i need to change so it is better suited to these conditions?
December 1st, 2011 at 8:52 pm
Zee if you would prefer a no bake cheesecake version you could try one of my very early recipes, it’s a really popular cheesecake among my family, everyone loves it. It can easily be halved. I would handle it in this manner instead of using muffin cups. Secure (with tape) a parchment collar around the cookie (make it as high as you would like the cheescake to be), then fill with the no bake cheesecake filling and set on a baking sheet and repeat until you finish the filing. Refrigerate overnight and they will be set to go. You could top just before serving with a dollop of sweetened cream and crush a few cookies to dust on top. Here’s the link for the no bake cheesecake filling – http://gracessweetlife.com/2010/04/light-fluffy-easy-no-bake-cheesecake/
December 4th, 2011 at 4:36 pm
Has anyone ever tried making these in mini muffin tins (with the mini oreos in the bottom) instead of the full-size version? I made the recipe this summer for treats at the lake and they were a big hit! Wanted to make them again for my Christmas party but thought mini ones might do better in that environment.
December 11th, 2011 at 7:40 am
Now, I know I’m VASTLY in the minority but I thought I’d let you know – I have never particularly cared for Oreo Cookies. To me (personal taste) the cookies themselves don’t pack a lot of flavor and the creme – well, it’s just sugar. Not even in my top 100 all-time favorite cookies. So, we are out here, even if we’re hard to find.
December 11th, 2011 at 7:54 am
I can’t believe I’ve finally come across someone who doesn’t care for Oreo cookies, Fudgee O’s perhaps?
December 11th, 2011 at 8:15 am
Natalie I haven’t tried the mini oreos yet but sounds perfect for cocktail party sweets. I think the recipe would be fine in the mini pan just reduce the cooking time. I would start checking at about the 12 to 15 minute mark for doneness. It should be set around the edges but should slightly jiggle in the middle when you gently shake the pan, the filling will continue to set as it cools.
December 11th, 2011 at 12:16 pm
Perfect recipe for a perfect dessert!!
December 11th, 2011 at 6:39 pm
[...] ‘N Cream Oreo Fudge Brownies From Kevin and Amanda Oreo Cookies and Cream Cheesecakes from La Mia Vita Dulce Oreo Pistachio Dessert from Family Oven Oreo Cupcakes from My Baking Addiction Don’t [...]
December 18th, 2011 at 8:02 am
Hi! These looks awesome.. I would like to know, 12 coursely chopped oreos, should it be with or without the cream? Thank you
December 19th, 2011 at 12:23 am
how much is one cup?
December 23rd, 2011 at 7:49 pm
Jewel you keep the cookie intact.
December 23rd, 2011 at 7:52 pm
Are you asking, how many grams in 1 cup sugar or sour cream? 1 cup sugar is 225 grams and 1 cup sour cream is 230 grams or 8 ounces or 250 ml. Let me know if you were asking for something else. Have a wonderful holiday season!
December 24th, 2011 at 1:33 am
I tried these out with Golden Oreos- awesome!
December 24th, 2011 at 6:14 am
Erika I can’t believe I’m about to say this but I have never tried the Golden Oreos. I’m heading to do groceries today, I know I must be crazy but I am going to put them on my list, you have me craving one or two. Have a happy holiday Erika, All the best!
December 31st, 2011 at 8:48 am
[...] Martha Stewarts Cookies and Cream Cheesecakes Recipe | La Mia Vita Dolce – StumbleUpon Tags: cheesecake , cheesecake cupcakes , cookies , cream cheese , cupcakes , dessert , gourmet cupcakes , individual dessert , Martha Stewart recipes , oreo cookies Posted in Baking & Pastry , Baking Mise en Place , Custards, Creams & Mousses , Eggs , Fillings, Frostings & Dessert Sauces , Pastry Doughs & Batter , Recipes Double-Chocolate Chunk Cookies Comments (113) [...]
January 2nd, 2012 at 5:11 pm
[...] Martha Stewarts Cookies and Cream Cheesecakes Recipe | La Mia Vita Dolce – StumbleUpon Drop an Oreo cookie into each muffin tin, make filling, add chopped cookies, bake, and enjoy, how easy is that? One tip I will leave with you, keeping in mind this will be difficult, you must chill them for at least 4 hours, but if you can muster up the willpower, they are at their best if you can chill them overnight. Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled. [...]
January 5th, 2012 at 10:14 am
Just made these for my brother’s birthday! My first try at cheesecake, and they were so simple and gorgeous! I added a swirl of whipped cream to the top of each and topped with a piece of Oreo and a little crushed Oreo. They were a big hit! I followed the recipe exactly except I did use 4 pkgs of cream cheese. It made 31 cheesecakes, and was the perfect birthday alternative for my cheesecake lovin’ brother! Thanks for such great photos! Saw them on pinterest and had to try them!
January 10th, 2012 at 2:12 pm
[...] Martha Stewart's Cookies and Cream Cheesecakes Recipe | La Mia Vita Dolce Tags: cheesecake , cheesecake cupcakes , cookies , cream cheese , cupcakes , dessert , gourmet cupcakes , individual dessert , Martha Stewart recipes , oreo cookies Posted in Baking & Pastry , Baking Mise en Place , Custards, Creams & Mousses , Eggs , Fillings, Frostings & Dessert Sauces , Pastry Doughs & Batter , Recipes Double-Chocolate Chunk Cookies Comments (113) [...]
January 10th, 2012 at 2:13 pm
[...] Martha Stewart's Cookies and Cream Cheesecakes Recipe | La Mia Vita Dolce Tags: cheesecake , cheesecake cupcakes , cookies , cream cheese
January 29th, 2012 at 8:19 pm
[...] Oreo Cookies-Recipe Oreo-Oreo Recipes-Cheese Cupcakes-Oreo Cheesecakes | La Mia Vita Dolce Drop an Oreo cookie into each muffin tin, make filling, add chopped cookies, bake, and enjoy, how easy is that? One tip I will leave with you, keeping in mind this will be difficult, you must chill them for at least 4 hours, but if you can muster up the willpower, they are at their best if you can chill them overnight. Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled. [...]
January 31st, 2012 at 1:15 am
[...] Tags: cheesecake , cheesecake cupcakes , cookies , cream cheese , cupcakes , dessert , gourmet cupcakes , individual dessert , Martha Stewart recipes , oreo cookies Posted in Baking & Pastry , Baking Mise en Place , Custards, Creams & Mousses , Eggs , Fillings, Frostings & Dessert Sauces , Pastry Doughs & Batter , Recipes Double-Chocolate Chunk Cookies Comments (113) Martha Stewarts Cookies and Cream Cheesecakes Recipe | La Mia Vita Dolce – StumbleUpon [...]
February 1st, 2012 at 12:14 am
[...] Oreo Cookies-Recipe Oreo-Oreo Recipes-Cheese Cupcakes-Oreo Cheesecakes | La Mia Vita Dolce Drop an Oreo cookie into each muffin tin, make filling, add chopped cookies, bake, and enjoy, how easy is that? One tip I will leave with you, keeping in mind this will be difficult, you must chill them for at least 4 hours, but if you can muster up the willpower, they are at their best if you can chill them overnight. Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled. [...]
February 2nd, 2012 at 2:51 pm
[...] One of Matt’s favourite desserts of all time is cherry cheesecake and I thought to myself why not Oreo Cookies and Cream Cheesecakes , that should satisfy his craving. Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled. Oreo Cookies-Recipe Oreo-Oreo Recipes-Cheese Cupcakes-Oreo Cheesecakes | La Mia Vita Dolce [...]
February 3rd, 2012 at 3:07 am
[...] Pack from 1+1+1=1 and Homeschool Creations (My son has really been into different birds lately!) Oreo Cookies and Cream Cheese Cakes from My Sweet Life Now for the GIVEAWAY! The winner will receive the cute orange with black [...]
February 3rd, 2012 at 6:53 pm
[...] Related posts: Martha Stewarts Cookies and Cream Cheesecakes Recipe | La Mia Vita Dolce – StumbleUpon [...]