Oreo Cookie Cheesecake Cups Food

OREO LOVER'S CHEESECAKE

Steps:

• For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
• Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
• Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
• Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.

OREO® CHEESECAKE CUPS

Steps:

• 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.

OREO COOKIE CHEESECAKE CUPS

Steps:

• Preheat oven to 275°F
• Line standard muffin tins with paper liners.
• Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. (I've used a hand mixer and it worked fine).
• Gradually add the sugar, and beat until combined.
• Beat in the vanilla.
• Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed.
• Add in sour cream and salt, beat to combine.
• Using a large spatula, fold in the chopped Oreo cookies.
• Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
• Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
• Transfer the muffins tins to a wire rack to cool completely.
• Refrigerate (in the muffin tins) at least 4 hours (or overnight).
• Remove from tins just before serving.
• Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.

NO-BAKE OREO CHEESECAKE

Steps:

• Make the crust: Combine the Oreo crumbs with the melted butter in a medium bowl and mix well. Transfer to a 9-inch springform pan and press over the bottom. Refrigerate while you make the filling, at least 30 minutes.
• Make the filling: Combine the cream cheese, sugar and vanilla extract in a stand mixer fitted with the whisk attachment. Beat on high speed until smooth and no lumps remain, 3 to 5 minutes. Run a rubber spatula under the mixture to make sure there are no lumps of cream cheese.
• Pour in the cream and whisk, starting at low speed then increasing to high speed, until the mixture becomes very thick.
• Gently fold in the 1 1/2 cups crushed cookies.
• Spread half of the filling over the crust. Scatter the "secret" layer of crushed cookies on top, then add the remaining filling and smooth the surface with a rubber spatula. Tap the pan against the counter to release any air bubbles in the filling. Refrigerate while you make the ganache.
• Make the ganache: Place the cream in a small saucepan and bring just to a simmer over medium-low heat. Pour the hot cream over the chocolate in a medium heatproof bowl and let sit undisturbed to melt the chocolate, about 5 minutes. Whisk until smooth, then let sit at room temperature just until cool but still pourable, about 20 minutes. Pour the ganache over the surface of the cheesecake in the pan and spread it with an offset spatula. Tap the pan against the counter to smooth out the ganache.
• Refrigerate for at least 8 hours (preferably 12 hours for best results) and up to 2 days. This recipe has no gelatin so it needs longer to set than a regular cheesecake.
• Run a thin spatula around the cheesecake, then open the springform pan and carefully remove the ring. Place the whipped cream in a piping bag fitted with a large star tip. Pipe whipped cream rosettes around the rim of the cheesecake then top each rosette with a mini Oreo. Enjoy!

OREO NO-BAKE CHEESECAKE CUPS

Steps:

• Place the Oreos in a plastic bag and seal. Using a rolling pin or a sturdy wooden spoong, crush the Oreos. Set aside.
• Using a hand or standing mixer, whip cream cheese and powdered sugar until creamy and smooth. Gently stir in 2 cups whipped topping and vanilla. Fold in about 2/3 of the crushed Oreos.
• Spoon the remaining crushed Oreos into the bottom of 4-6 small dessert dishes or jars. (I used 5 oz. jars) Divide the cheesecake filling evenly across the dishes and gently press onto the crushed Oreos. Chill until ready to serve. (30 minutes is great)
• Top with whipped cream and more crushed Oreos before serving. Enjoy!

OREO CHEESECAKE COOKIES

Steps:

• 1.Preheat oven to 375.
• 2.Line a baking sheet with parchment paper, I highly recommend using parchment paper when baking these cookies.
• 3.In the bowl of a stand mixer with a paddle attachment cream together butter and cream cheese until well combined.
• 4.Add in sugar and vanilla and mix well.
• 5.Add in flour one cup at a time, with the mixer on low, until it is just combined.
• 6.Stir in 1 cup of Oreo crumbles into the cookie mix.
• 7.Pour remaining Oreo crumbles into a bowl.
• 8.Roll cookie dough into 1.5" balls then roll into the cookie crumbles, making sure to coat each ball thoroughly (this will help hold the cookie together as it cooks).
• 9.Place cookies 1-2" apart on baking sheet.
• 10.Bake on center rack for 14-15 minutes or until the bottom just starts to brown.
• 11.Allow to cool on the baking sheet for a few minutes before removing to a rack to cool completely.

MINI OREO CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 300°F. Line a standard 12-cup muffin pan with paper cups.
• Place one Oreo cookie into each paper cup.
• In a medium bowl, beat cream cheese, gradually adding sugar, vanilla, eggs, sour cream, mixing well after each addition.
• Stir in chopped cookies by hand.
• Spoon batter into muffin pan, filling each to almost the top.
• Divide batter evenly among cookie-lined cups, filling each almost to the top.
• Place in the lower third of the oven and bake for 25-30 minutes until firm in the middle.
• Remove from oven and transfer to cooling racks. Serve and enjoy!

OREO CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

OREO CHEESECAKE COOKIES

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed for 1 minute until smooth.
• Add in the sugar and vanilla and mix for one more minute on medium until combined. Slowly add the flour and mix until just incorporated.
• Finally turn the mixer to low and add in the crushed cookies, mixing until evenly combined.
• Cover the dough and chill for at least an hour.
• When you're ready to bake preheat the oven to 350°F. Line a baking sheet with parchment paper and using a medium (2 tablespoon) sized cookie scoop drop the cookie dough onto the prepared baking sheet about 2 inches apart.
• Bake the cookies for 10 minutes until the edges are lightly golden.
• Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.

EASY CHOCOLATE COOKIE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Place 28 cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place crumbs in bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into batter. Pour over crust; sprinkle with remaining chopped cookies.
• Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.