Ingredients4 h 35 m servings 265
- Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each.
- Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula.
- Spoon batter into the prepared tin, filling each cup almost to the top.
- Bake in the preheated oven until set, 20 to 22 minutes. Transfer cups to a cooling rack. Refrigerate until firm, at least 4 hours.
Per Serving: 265 calories; 18.7 20.6 5 76 200 Full nutrition
ReviewsRead all reviews 3
I added 1 extra crushed oreo cookie into the batter, made a half recipe and ended up with 8 cakes. I garnished them with fresh whipped cream and cookie crumbles on top. Great for individual serv...
Big hit in my house. I crushed the cookies with a little melted butter for the crust rather than a whole cookie. Great recipe and freezes well.