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Halloween Mini Oreo Cheesecakes

26 Oct

I’m so excited to share these Halloween Mini Oreo Cheesecakes with you! These are so cute, delicious, and easy to make! The recipe makes a lot, too, so it’s perfect for sharing!! I sent these to work with my hubby and they were a huge hit. They would be perfect for Halloween parties, sending to school with the kids, or any excuse to share these you can think of!

Place one Oreo on the bottom of each cupcake liner.

Beat cream cheese until light and fluffy, gradually add sugar. Then, vanilla, eggs, sour cream and salt.

Coarsely chop 12 Oreo cookies.

Gently stir in chopped cookies by hand, using a spatula.

Bake for 11 minutes, then rotate pans.

 If adding sprinkles, wait until the halfway point!


(Make sure all of your ingredients are at room temperature for best results)

42 Oreos, 30 left whole and 12 coarsely chopped

2 pounds cream cheese, softened (4 – 8oz bricks)

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs, lightly beaten

1 cup sour cream

pinch of salt


Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.

Divide batter among pans. Fill the cups as full as you can, don’t worry, they don’t rise.

Bake for about 22 minutes or until filling is set, rotating pans half way.

Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.

Makes 30 cheesecakes.

***Best when refrigerated overnight, the flavor develops as they set in the fridge!***

{Recipe from Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat}

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