On more than a few occasions, baking is my favorite type of therapy.
When the world gets a little too loud, or confusing, or dare I say hard, a way to take a step back and relax is exactly what I need.
There's comfort in knowing combining butter, sugar, and flour will usually yield something wonderful.
All they need is a little work from me and a little time.
Idealistically a euphemism for life. Realistically a lesson in not sweating the small stuff. And more importantly remembering that 98% of it is small stuff.
Take a step back, turn on the mixer and let these easy little cheesecakes whip themselves up. Or lose yourself in mixing them up with nothing but a spoon (while getting a great arm workout I might add).
While cheesecake and Oreos aren't two of my go to treats standing alone, together here they just work.
Highly portable. A built in crust. Just sweet enough.
A pick me up or a celebration. Realizing that no matter what life throws at you, you're always in control of the way you see it. Remembering that you get to choose.
Miniature Oreo Cheesecakes
Servings: 15 individual portioned cheesecakes
- 25 oreo or similar sandwich cookies (15 left whole and 10 roughly chopped)
- 1 lb cream cheese, at room temperature
- 1/2 cup sugar
- 1/2 tsp pure vanilla extract
- 2 eggs, lightly beaten
- 1/2 cup sour cream
- small pinch of salt
Preheat oven to 275 degrees F. Line two standard cupcake pans with paper liners. Place an oreo cookie in the bottom of each well. Beat cream cheese until smooth in a medium bowl, gradually add sugar and beat until combined. Beat in vanilla. Drizzle in eggs and beat to combine, scraping down sides of the bowl as needed. Beat in sour cream. Stir in cookies and and salt. Divide batter evenly among liners. Bake, rotating halfway through, until filling is set (about 21-23 minutes). Transfer to wire racks to cool completely. Refrigerate at least 4 hours or overnight. Remove from tins and serve.
Recipe adapted from: Martha Stewart Cupcakes