Mini Cookies & Cream Cheesecakes

It's almost Spring. Are you excited? Because I am totally, super, creepy, excited for Spring.

I'm excited for longer hours of sunshine. I'm excited for my bf's wedding. I'm excited for Easter...like ridiculous, way-too-obsessed-with-cutesy-chicks-and-ducks-and-rabbits excited.

And I'm really excited to make treats that can be shared with friends at springtime/easter themed parties.  (janelovesparties!).

Wow.  So much excitement right now...can you feel it?  OK, before I start totally creeping you out with my happiness about spring, check out these Mini Cookies & Cream Cheesecakes I made just for you! (less creepy now right?)

So make 'em, put 'em in spring colored papers, and share 'em with your besties...or hide them in your fridge and eat every last one...I don't tell you what to do...be your own boss! ♥xo♥

Recipe:
recipe adapted from Martha Stewart's Cupcakes 

2 Packages Oreo Double Stuff Cookies

2 pounds (4 8oz packages) Cream Cheese Room Temperature/Softened

1 cup Sugar

1 teaspoon Vanilla

4 Eggs Room Temperature

1 cup Sour Cream

Pinch of Salt

Preheat Oven to 275° and line 2 cupcake pans with papers

Place one double stuff Oreo in each cup

Count out 12 extra Oreos, chop roughly, set aside

In a small bowl whisk eggs lightly, set aside

In a large bowl, mix cream cheese on medium/high unitl smooth (scraping down sides of bowl as needed)

Gradually add sugar 

Beating until combined

Add vanilla, mix

Slowly drizzle in the eggs, a little at a time, mixing to combine (scraping sides as needed)

Mix in sour cream and salt

Using a spatula or wooden spoon, gently mix in chopped cookies by hand

Divide batter evenly among the cups, filling each one almost to the top

Bake for 22 minutes, rotating the pan halfway through

Remove from oven and allow the cheesecakes to cool completely

Refrigerate in the cupcake pans for at least 4 hours

Remove from cupcake pans right before serving

Recipe:

recipe adapted from Martha Stewart's Cupcakes 

2 Packages Oreo Double Stuff Cookies

2 pounds (4 8oz packages) Cream Cheese Room Temperature/Softened

1 cup Sugar

1 teaspoon Vanilla

4 Eggs Room Temperature

1 cup Sour Cream

Pinch of Salt

• Preheat oven to 275°
• Line 2 cupcake pans with papers
• Place one double stuff Oreo in each cup
• Count out 12 extra Oreos, chop roughly, set aside
• In a small bowl whisk eggs lightly, set aside
• Mix cream cheese on medium/high unitl smooth (scraping down sides of bowl as needed)
• Gradually add sugar beating until combined
• Add vanilla, mix
• Slowly drizzle in the eggs, a little at a time, mixing to combine (scraping sides as needed)
• Mix in sour cream and salt
• Using a spatula or wooden spoon, gently mix in chopped cookies by hand
• Divide batter evenly among the cups, filling each one almost to the top

Bake for 22 minutes, rotating the pan halfway through.  Remove from oven and allow the cheesecakes to cool completely.  Refrigerate in the cupcake pans for at least 4 hours. Remove from cupcake pans right before serving.  Enjoy!