Earlier tonight, Always a Northerner asked for suggestions for a bake sale to raise money for the flood victims of Binghamton. I feel like typical cupcakes and cookies are a dime a dozen at bake sales, so I suggested these mini-cheesecakes as a fun alternative. My favorite part is the oreo cookie as a crust, which makes them relatively neat and tidy to hold in your hand without requiring a fork. They’re so quick to make, super tasty (if you like cheesecake), hold up well throughout the day even without refrigeration (I’ve brought them to many an outdoor summer potluck), and you can make them days ahead of time and pop them in the refrigerator until you need them.
Cookies and Cream Cheesecakes adapted from Martha Stewart’s Cupcakes
1 package Oreo cookies; 30 left whole, 12 coarsely chopped
2 pound cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
4 eggs, lightly beaten
1 cup sour cream
Preheat oven to 275F. Line muffin tins with paper liners. Place one cookie in the bottom of each muffin liner.
Beat cream cheese until smooth. Gradually add in sugar and beat until combined. Beat in vanilla.
Slowly add in eggs, sour cream, and salt, beating until combined. Stir in chopped cookies by hand.
Divide batter among the 30 muffin liners with cookies, filling each to almost the top. Bake until filling is set, about 22 minutes. Transfer to wire racks to cool completely, then refrigerate for at least 4 hours. Remove from liners just before serving.
Pretty enough in muffin liners to serve at a bake sale…