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Ingredients4 h 35 m servings 265
Original recipe yields 12 servings (12 cheesecake cups)
- 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.
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Per Serving: 265 calories; 18.7 20.6 5 76 200 Full nutrition
ReviewsRead all reviews 2
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...