Let me apologize for this right away. This is not healthy. This will do nothing for your physical welfare. Your teeth will complain. You waistline will cry a bitter tear of despair. Your skin will question your sanity. If you are on a diet, trying to stick to healthy eating, or wary of sugar altogether, then leave this page at once before temptation claws its black way into your heart.
Now, your mental well-being is a horse of a different color. This is the miracle cure for all ailments of the soul. This is the metaphysical freakin’ fountain of youth. It’s a balm after long days, strength in the wee hours of the morn, a joyous celebration of summer living. You will have everyone and anyone you know knocking at your door, begging for mercy. And more cheesecake.
If you were trying to slim down, it’s too late. You are already enthralled. Make these, and you will not regret it. Make these, and you just might become immortal. Make these, and you’ll most probably cross the river Styx on a gilded, jewel-incrusted version of the Titanic and strut into hell on a red carpet to the sound of trumpet fanfares.
And when you get there, they’ll ask for cheesecake.
If you feel like having more cheesecake, try out these Chocolate Raspberry Cheesecake Bites we posted a while back. Death by chocolate, anyone?
Or if it’s cream cheese you crave, why not give our very own Cream Cheese Pancakes a try? They’ll give you a run for your money.
Cookies and Cream Cheesecake Bites
Adapted from the wonderful Culinary Concoctions by Peabody.
Servings: 14 to 16 bites
Prep time: 30 minuts, plus 4 hour rest
You will need:
- 14 to 16 whole Oreos
- 10 to 15 coarsely chopped Oreos
- 16 oz, or 450gr cream cheese
- 1/2 cup sugar
- 1/2 cup sour cream, or cream with 1 tablespoon lemon juice
- 2 eggs
This recipe is really quite straightforward. Place 1 Oreo into each muffin cup. Remember to line them, since these do tend to stick. And don’t judge, I ran out of muffin liners and had to improvise.
Next beat the sugar into the cream cheese until nice and fluffy.
Beat in the eggs…
…and finally add the sour cream, stirring well to combine.
Now it is time for the mighty Oreo. Behold:
The Mighty Oreo.
If you haven’t already, chop them up roughly, so they look somewhat like this:
Place the Oreo pieces on top of the cheesecake batter and carefully fold them in.
Divide the batter among the muffin cups – they don’t really rise much, so you can go ahead and fill them almost to the top.
Bake them in a medium-heat preheated oven for about 20 minutes, or until set. Allow to cool, then refrigerate for at least 4 hours, or overnight, if you can wait.
Someone here couldn’t.
Serve cool. And enjoy every sinful little bite.
