I hate to admit it, but New Year’s Eve always make me feel a bit sentimental. I adore the idea of a fresh start, a new beginning. A chance to walk away from your mistakes or bad luck. Nothing but possibilities. It’s all in my head, but I love the thrill of it none the less.
Of course all of this has nothing to do with desserts, unless you consider the sad fact that one of the things we’ve promised to do this year is get in better shape and eat more healthy food. You might even be seeing vegetables on this blog. I can’t promise I’ll like them, I only promise I’ll try them. There may also be exercising in my future which I actually find a bit appalling.
But for purposes of a good segue I can assure you that Mini Oreo Cheesecakes are not appalling in the least. In fact, they’re rather delightful. With a half an Oreo as the crust, a creamy cheesecake center, and a crumble of crunchy cookies on top, they’re a cheesecake lover’s dream. They’re also much easier to bake and transport than a whole cheesecake in case you want to share them at a party or a picnic.
I made these for the first time while living in Taiwan, and they were a huge hit. I can’t recall where I managed to find Oreos, but I know for a fact that a proper cheesecake was practically impossible to come by. My friends loved these baby cheesecakes and asked for them again and again.
I’ve had my share of adventures in this life and plenty of things that haven’t gone according to plan, but every year, there’s a chance to start again. A chance to have new adventures. And a chance to eat more cheesecake. Necessary.
- 12 Oreos or other chocolate sandwich cookies
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- Preheat your oven to 325 and line your muffin pan with 12 cupcake papers.
- Twist apart your Oreos and place the cream side into the bottom of each cupcake paper.Put the other half of each cookie in a zip top bag. Smash them up and save them for topping later.
- With your mixer on medium, combine all the remaining ingredients until smooth.
- Evenly distribute your cheesecake mixture over your cookie crust, then sprinkle your smashed up cookie bits over each little cheesecake.
- Bake for 20-25 minutes. Allow to cool to room temperature, then refrigerate for at least four hours.
- Serve them to your friends and enjoy a moment of pure delight.