Oreo Cheesecake Cupcakes
The other day a couple of co-workers and I hosted a baby shower for a friend from work.
It was one of the most fun baby showers I’ve been to, in my humble unbiased opinion. We had mimosas, good food, no baby games, and were entertained by the expecting couple opening up their gifts.
The best part (besides dessert), were the funny looks the father-to-be was making while unwrapping the new and unknown baby products. I imagine he was thinking, “What the hell’s a Boppy, and why do we need this?”. He’ll find out, all in due time.
It was a pleasure to be able to celebrate my super cute pregnant friend with co-workers on a Sunday afternoon. The cheesecakes didn’t hurt either.
Mini Cheesecake Cupcakes
Ingredients
1/2 c. granulated sugar
1 lb. cream cheese, softened
1 t. vanilla
2 eggs
12 Oreo cookies (or cookie of your choice, vanilla wafer, gingersnap, etc.)
Decorate with: crushed up cookies for the tops, fruit pie filling, or leave plain
Directions
Preheat the oven to 350 degrees and insert foil cupcake liners into a muffin tin. Place a cookie in the bottom of each liner.
To make the cheesecake filling, whip together the sugar and soft cream cheese. Add in the vanilla and eggs, mix thoroughly. Pour the filling on top of the cookie, until it reaches near the top of the pan. Sprinkle with desired topping or leave plain.
Bake for 15 minutes or until just set and not quite jiggly. These are best after being refrigerated overnight.
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