Oreo Cheesecake in a cup

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This is definitely my most favourite way of baking cheesecake! Easy and shorter baking time of 25 mins!

Recipe from Martha Stewart’s website

13 cream-filled sandwich cookies, such as Oreos, 9 left whole, and 4 coarsely chopped
250g cream cheese, room temperature
60g sugar
1 tsp vanilla extract
1 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees. 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.

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About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
This entry was posted in Baking. Bookmark the permalink.

One Response to Oreo Cheesecake in a cup

  1. mydearbakes says:

    Great recipe! thanks for sharing! =D

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