Mini Cookies and Cream Cheesecakes

Firstly, I'm going to have to start off another post with an apology. I know it's been a long time since I've posted and hopefully I'm going to be able to catch up on posts in the near future. To be honest, though, I haven't been cooking as much as I usually do. Well, when it comes to things I can blog about anyway. This has been for a couple of reasons, but the main two are that I'm saving up for an overseas trip at the end of the year (New York!!) plus I've been trying to eat healthier meals and less snacks. So you can see why I haven't had many things I could blog about! But, I'm not going to let this stop me from blogging. My plan is to share some more budget friendly meal options and less of the usual treats you might have become used to seeing. Well apart from today's post, as you can see!
These cheesecakes were a great last minute recipe for a BBQ I was invited to. They were super easy to make and turned out beautifully (thanks Martha!). My sister didn't need to be asked twice when I offered to leave the 6 leftover cheesecakes for her and her partner to eat. I made it a little more affordable by halving the recipe - there was only 9 of us at the BBQ, so the full recipe for 30 cheesecakes (plus the lemon meringue pie my Mum made) would have been a little over the top!
Ingredients: (for the full recipe)
42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped
900g (2 pounds) cream cheese
1 cup sugar
1 tsp vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 135C (275F). Line muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium-high speed, beat cream cheese until smooth. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (still in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.

Recipe Source:
Martha Stewart's Cupcakes
Recipe for 'Cookies and Cream Cheesecakes'

Mini Cookies and Cream Cheesecakes Ingredients: (for the full recipe) 42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped 900g (2 pounds) cream cheese 1 cup sugar 1 tsp vanilla extract 4 large eggs, lightly beaten 1 cup sour cream Pinch of salt Method: 1. Preheat oven to 135C (275F). Line muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. 2. With an electric mixer on medium-high speed, beat cream cheese until smooth. Gradually add sugar, and beat until combined. Beat in vanilla. 3. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. 4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (still in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.