I wanted to make something special for my family this Fathers Day. After asking for suggestions via Facebook, I stumbled upon a handful of great ideas from Stephanie. <- Thanks!
The recipe that stood out to me the most looked like mini Oreo cheesecakes. I loved the way an Oreo snuck into the bottom of the cupcake, then popped back up on top at the end.
After last week’s Peppermint Pattie Brownies, I knew I had to cut a few calories corners and make a few substitutions to this recipe. When it comes to cream cheese, sour cream, or any kind of dairy in a dessert, I prefer to use a low or reduced fat version. With amount of Oreos, I doubt anyone will ever notice the difference. <- Possible challenge from me to you? 😉
I have a lot of people to thank for these oh-so-yummy “mini Oreo cheesecake” cupcakes. The link came from Stephanie, the recipe came from Kate’s World Kitchen, and it was adapted from 52 Cupcakes, originally from Martha Stewart’s Cupcakes.
And yes, if this is the fourth string of sharing this recipe, they must be are that good.
Ingredients
22 Oreos: 16 left whole, 6 chopped
2 8-oz. packages of cream cheese, at room temperature (I used reduced fat)
1/2 cup sugar (I used Stevia)
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream (I used reduced fat)
pinch of salt (optional)
prep time: 20 minutes
cook/cool time: 25 mins + 4 hours
servings: 16
Directions
1. Preheat oven to 275 degrees F.
2. Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper linens.
3. Place 1 whole Oreo in the bottom of each lined cup.
4. In a large mixing bowl, beat the cream cheese. Gradually beat in Stevia and vanilla.
5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
6. Beat in the sour cream and salt.
7. Stir in chopped cookies by hand.
8. Pour the batter into the prepared tins, filling each almost to the top.
9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
10. Cool in the pans for about 15 minutes, on a wire rack.
11. Transfer cakes onto a plate and cool in the refrigerator for at least 4 hours.
While each cake was cooling in the fridge, I was eagerly anticipating what the finished product would look and taste like.
Delicious easily describes both of those categories.
Delicious and filling for their size.
So surprisingly filling, I only needed a tall coffee, a protein bar and a banana to get through my barre class and 4.5 mile run around Park Avenue the next morning.
Works for me!
Questions
Do you ever substitute low/reduced fat products in your recipes?
Does your family notice?
![[in our elementary school era] 🚌😭
Skyler did great walking into KINDERGARTEN with a big smile on his face this morning. I, however, was a bit of a mess on our walk home. 🥹
It’s wild how fast these 5 years with him have gone … 7 since we moved to NYC and into our apartment, dreaming of the day our kids would someday go to the *awesome* school right down our block. 🏫
That day is today, and I still don’t believe it — feeling allll of the emotions and thanking God for placing us here and for being able to trust His timing through the journey. 🫶🏼 #hbshinnyc
SO proud of you, SK - you are going to rock your first year at your “big boy school” - WE LOVE YOU !! 🩵👑](https://lifeinleggings.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Have you ever tried subbing Greek Yogurt for Sour Cream? I don’t know how it works for baking, but on chili or in beef stroganoff I can’t tell at all!
That’s a great suggestion, Tanya! I’m not sure about using it for baking either, but I’ll have to research or try it myself. Thanks for the tip! 🙂
No problem! I’ve heard you can bake with it & I’ve been meaning to try, but haven’t gotten around to it yet. Good luck if you try it though!
Will do, likewise!
MADE OREO CUPCAKES FOR THANKSGIVING, THE WERE JUST TERRIFIC!
Wonderful!!! Great idea to make them for a lighter Thanksgiving dessert.
Awesome recipe! I made this with chocolate oreos and it was delish! NOM NOM NOM!
That’s a great idea, Amy! So glad you liked it 🙂
Just made this today, 12-12-12. The outcome was PERFECT !
Wonderful! 🙂
Making them for my work Christmas party tonight! Wish me luck!
Awesome, let me know how they turn out!
My mom always made these growing up! She would buy the colored Oreos for some added festive color. I love your healthy substitutes and I will be making these this year with the changes. Thanks for sharing!!
Great idea! I love the colorful variations. Maybe I will have to try it again with those!
Is there a way to make these in a mini muffin tin?
Hmm. Good question! Maybe you could skip the full oreos and just crumble up the cookies into the batter? Seems like it would work to me!
Hi, I really wanna try this recipe but this is my first time baking cakes… and I’m not really good at all the kitchen stuff 😛 Got a question here. Does the “beaten egg” mean you stir yolk and white together? I ask because on some other recipes, they beat “yolk with cream cheese”; and beat “egg white with sugar and lemon”— separately— and then blend then together later on. In your recipe, do you simply beat the whole egg first and add into the mixture?
Sorry… I’m not good at cooking at all, so I don’t know why there are so many different ways to do a same thing 🙁
Thanks!
Made it with crumbled vanilla and chocolate Oreos in the batter then lined half the tins with vanilla Oreos and the other half chocolate. Gives people a choice then! Amazing!!!
Sounds amazing!!
Can i not use eggs? Therefore i will skip the baking part and just let it cool in the fridge?
my friend mom made some and they was delicious
Awesome! Glad you liked them!