Mini Oreo Cheesecakes with Whipped Cream

Alright people, I have a confession: I really love The Cheesecake Factory. Although we are made fun of all the time by family and friends, my boyfriend and I go quite often and always enjoy it! I understand that they are many great dining options in Boston that are far superior and I normally HATE chain restaurants, but something keeps bringing us back - the Oreo cheesecake. {Well, and the macaroni and cheese balls. But that's another story.} It's really weird because I'm not a person who really loves Oreos or even buys them at the grocery store, but for some reason when you throw them in cheesecake, I become obsessed. That's why I decided to make my own version of this delicious treat but in a great mini size that's perfect for sharing.

Mini Oreo Cheesecakes with Whipped Cream

Cheesecake recipe adapted from Martha Stewart's Cupcakes

makes 24

For the cheesecakes...

• 40 Oreos, 24 left whole and 16 coarsely chopped
• 4 large eggs
• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup sour cream
• Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. In the bowl of your standing mixer, beat the eggs on low-medium speed for a few minutes. Pour them into a small bowl and set aside.
3. Back in the bowl of the standing mixer, beat cream cheese on medium speed until smooth, scraping down sides of bowl as needed.
4. Gradually add sugar, and beat until combined. Beat in vanilla.
5. Drizzle in eggs, a bit at a time until combined and scraping down the sides of the bowl as needed. Beat in sour cream and salt.
6. Reduce speed to stir and add 2/3 of the chopped Oreos.
7. Divide batter evenly among cookie-lined cups, filling each almost to the top.
8. Bake, rotating pan halfway through, until filling is set, about 22 minutes.
9. Transfer pans to wire racks to cool completely. Refrigerate at least 3-4 hours before adding whipped cream.

For the whipped cream...

• 1 pint heavy whipping cream
• 2 teaspoons vanilla extract
• 1 cup powdered sugar

1. In the bowl of your standing mixer, beat the whipping cream on high speed until stiff peaks form.
2. Reduce speed to medium and add the vanilla and beat until combined.
3. Slowly add the cup of powdered sugar, scraping down the sides until combined.
4. Fill up a large piping bag with a star tip and add a small dollop of whipped cream to each cheesecake. You don't need to use as much as you would for a regular cupcake - a little goes a long way!
5. Garnish with the rest of the chopped Oreos.
6. Store in airtight containers in the refrigerator until it's time to eat them. They are best served very cold!