As we bid farewell to February, the shortest month on the calendar, it is with a sigh of relief for many of us who are anticipating brighter, better and longer days ahead.
February, like several of its predecessors, has left us longing for a break - from days with bone-chilling weather and others that are mildly pleasant. It’s like a roller coaster ride. And then there are those seasonal maladies that come with the winter months, i.e., flu, Covid - you name it - it seems like a never-ending battle for our health.
So as March marches in, it brings with it a measure of hope that pleasant, warm days are right around the corner.
There are multiple “observances” in March, and many are related to food. So, let’s get cooking as we kick it off for National Oreo Cookie Day. I’m sure all of you have it marked on your calendar, but just in case you don’t, it’s March 6, and these yummy Oreo cheesecake bites are a sweet way to celebrate the day.
And they’re so easy to make. Simply place a cookie in each muffin tin, mix the cheesecake ingredients, which are nothing more than cream cheese, sour cream, sugar, vanilla and some whipped cream, spread it on top of the cookies and sprinkle some crushed Oreos on top. And there you have it: a treat that adults and kids will all love.
Oreo Cheesecake Bites
Line a 12-cup muffin tin with paper liners. Place 1 Oreo in each of the liners. Place the remaining 12 Oreos in a large resealable bag and crush with a hammer or rolling pin.
In the bowl of stand mixer fitted with a paddle attachment, beat the cream cheese on medium until smooth, about two minutes. Add the sugar, sour cream, vanilla and salt. Beat until smooth and creamy, about two more minutes.
In a medium bowl, whisk the heavy cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and fold just until combined. Add one cup of the crushed Oreos and fold until combined.
Spoon the cream cheese mixture into each muffin liner (about 1/4 cup each) and smooth the top. Sprinkle all over with remaining Oreos. Chill the cheesecake bites until firm and set, at least six hours or up to two days.
Note: Hydrox cookies and other brands of chocolate sandwich cookies work just fine in this recipe.
February, like several of its predecessors, has left us longing for a break - from days with bone-chilling weather and others that are mildly pleasant. It’s like a roller coaster ride. And then there are those seasonal maladies that come with the winter months, i.e., flu, Covid - you name it - it seems like a never-ending battle for our health.
So as March marches in, it brings with it a measure of hope that pleasant, warm days are right around the corner.
There are multiple “observances” in March, and many are related to food. So, let’s get cooking as we kick it off for National Oreo Cookie Day. I’m sure all of you have it marked on your calendar, but just in case you don’t, it’s March 6, and these yummy Oreo cheesecake bites are a sweet way to celebrate the day.
And they’re so easy to make. Simply place a cookie in each muffin tin, mix the cheesecake ingredients, which are nothing more than cream cheese, sour cream, sugar, vanilla and some whipped cream, spread it on top of the cookies and sprinkle some crushed Oreos on top. And there you have it: a treat that adults and kids will all love.
Oreo Cheesecake Bites
- 24 Oreos (see note)
- 12 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 3 Tbsp. sour cream
- 1 Tsp. vanilla extract
- Pinch of kosher salt
- 1/2 cup heavy cream
Line a 12-cup muffin tin with paper liners. Place 1 Oreo in each of the liners. Place the remaining 12 Oreos in a large resealable bag and crush with a hammer or rolling pin.
In the bowl of stand mixer fitted with a paddle attachment, beat the cream cheese on medium until smooth, about two minutes. Add the sugar, sour cream, vanilla and salt. Beat until smooth and creamy, about two more minutes.
In a medium bowl, whisk the heavy cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and fold just until combined. Add one cup of the crushed Oreos and fold until combined.
Spoon the cream cheese mixture into each muffin liner (about 1/4 cup each) and smooth the top. Sprinkle all over with remaining Oreos. Chill the cheesecake bites until firm and set, at least six hours or up to two days.
Note: Hydrox cookies and other brands of chocolate sandwich cookies work just fine in this recipe.
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