A Sweet Little Treat For Valentine’s Day
Okay. I’ll say it. Cheesecake has an obscene amount of calories. As in, triple digits per bite. Yes, you heard me. Per bite. But once in a while life calls out for this delectableness and today I am here to heed that call.
The compromise is to make them in reasonably-sized portions. So you can eat several of them one after the next.
These little cheese cakes are very easy to make. Pick any cookies you like (I used Oreos by request but I think homemade oatmeal cookies would be really good). One whole cookie is tucked in the bottom in lieu of crust, providing a perfect contrast to the deep cream cheese taste, plus some cookie crumbs are also baked on top.
You can also dress them up with Valentine’s candies if you’re turning this into a romantic segue. Or just enjoy them because they are so delicious.
Little Cookie Cheese Cakes
Makes 12 muffin-tin-size cheese cakes. Prep time: 15 minutes. Bake for 22 minutes. Chill for 4+ hours.
- 24 Oreo (or other) cookies – crush 12 of them and set aside
- 2 (8 ounce/250 gram) packages cream cheese
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup sour cream
- candies for decoration (optional)
- Preheat oven to 275 °
- Line muffin tin with paper liners and place a cookie in each one.
- In electric mixer, beat cream cheese on high.
- Scrape down sides and add sugar and vanilla.
- Beat eggs in separate bowl, then gradually add to mixture at low speed.
- Add sour cream, also on low speed until well combined.
- Fill muffin cups with batter placing it right over the cookies.
- Top each cheese cake with crumbled cookies.
- Bake for 22 minutes total, turning muffin tin after 11 minutes to bake evenly.
- Allow to cool completely on cooling rack.
- Refrigerate for at least 4 hours. You can also freeze them individually and return them to the fridge a few hours before you want to eat them.
- Add candy toppings (if you like) and enjoy.
Nom nom. Now back to spinach salads and smoothies.