The other day my boyfriend and I had dinner at the Cheesecake Factory. Though the specific reason we actually ate there was to get dessert at the end, unfortunately we we were too full to order a slice a cheesecake. But I was craving cheesecake almost every night after that and was full of regret not getting a slice. Luckily, I came across a mouth-watering recipe for mini-cheesecake cupcakes. Looking simple enough, I decided to give this recipe a try and to my surprise, these treats satisfied my cheesecake cravings.
Taken from www.healthyfoodforliving.com, and adapted from Martha Stewart’s Mini Oreo Cheesecakes, is a recipe for individual Cookies and Cream Cheesecakes.
This recipe makes about 18 cup (cheese) cakes.
- 18 whole cream-filled chocolate sandwich cookies (the recipe from the healthy living website offers Newman-Os as a healthier cookie to use, however I just used some Oreo’s because .. well, I wasn’t really going for the healthy approach)
- 6 cream-filled chocolate sandwich cookies, crushed
- 16 oz neufchatel cream cheese, at room temperature (Again, since this recipe is from a healthy living website, the cream cheese they suggest has 1/3 less fat, however regular cream cheese is fine to use as well, it’s all up to your own personal preference)
- 1/2 cup granulated sugar of choice
- 1/2 tsp pure vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup 2% plain Greek yogurt (Greek yogurt is suggested because it is much more healthier)
- pinch of salt
- Preheat oven to 275*F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each of 18 lined cups.
- In the bowl of an electric mixer, beat the neufchatel at medium speed until smooth, scraping down sides of bowl as needed. Gradually add in sugar and beat until combined. Beat in vanilla.
- Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt and salt.
- Stir in crushed cookies by hand.
- Spoon batter evenly among the 18 lined cups, filling each almost to the top. Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.
Though this recipe was taken from a website about choosing healthier living styles, my stubborn self with a sweet tooth went against every healthy moral suggested and went for the fattening, sugary way to satisfy and boy was it worth it. These mini treats were so delectable, they only lasted in my kitchen for less than one day as many of my family and friends, including myself, devoured them.
If you’re in the mood for some cheesecakes and can’t get to a Cheesecake Factory, get yourself to the nearest grocery store, grab the necessary ingredients and get yourself on your way to enjoying these guilty pleasure treats.