Oreo upside down mini cheesecakes
Oreo upside down mini cheesecakes

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, oreo upside down mini cheesecakes. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Coarsely chop remaining cookies; set aside. Beat cream cheese and sugar in large bowl with mixer until blended. Coarsely chop remaining cookies; reserve for later use. Beat cream cheese and sugar in large bowl with mixer until blended.

Oreo upside down mini cheesecakes is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Oreo upside down mini cheesecakes is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook oreo upside down mini cheesecakes using 6 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Oreo upside down mini cheesecakes:
  1. Get 19 numbers Oreo cookies
  2. Make ready 2 packages Philadelphia cream cheese , softened (8 oz)
  3. Make ready 1/2 cup sugar granulated
  4. Make ready 1/2 cup sour cream
  5. Make ready 1/2 teaspoon vanilla extract
  6. Take 2 numbers eggs

Place one whole Oreo cookie at the bottom of each paper-lined muffin cups. Coarsely chop the other cookies and set aside. Use candy cane Oreo (R) or peppermint wafers for the cookie base. Sprinkle finished cheesecake with more crushed candy cane or holiday sprinkles.

Instructions to make Oreo upside down mini cheesecakes:
  1. Pre-heat the oven to 350 °F.
  2. Place one Oreo cookie in each of 12 paper-lined muffin cups.
  3. Coarsely chop the remaining cookies. Set aside.
  4. Beat cream cheese and sugar in a large bowl until well blended. Add sour cream and vanilla, and mix well.
  5. Add the eggs, one at a time, beating on low speed after each addition until just blended.
  6. Stir in the chopped cookies. Spoon into the muffin cups.
  7. Bake for 20 minutes, or until the centers are just set.
  8. Cool to room temp, and then refrigerate for at least 3 hours.
  9. Remove cheesecakes from muffin pans, discard liners and serve cookie side up. OR, serve as is with  some whipped cream or vanilla frosting piped on top.

Use candy cane Oreo (R) or peppermint wafers for the cookie base. Sprinkle finished cheesecake with more crushed candy cane or holiday sprinkles. Top the cheesecakes with additional oreo crumbs or larger oreo pieces if desired. Oreo cookies make a delicious and creative base (not a boring Nilla wafer) and while the cheesecakes sunk quite a bit I just spooned some Cool Whip on top and sprinkled with crushed Oreo cookies. Beat cream cheese and sugar in large bowl with mixer until blended.

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