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Individual Cookies & Cream Cheesecakes

I’ve caught salivation-inducing glimpses of these mini cheesecakes all over the foodie blogosphere lately, and finally made the decision to make a lightened version for a get-together with friends this past weekend.

Yes, you read that cookie brand name correctly; I did not use the ubiquitous cream-filled chocolate sandwich cookies that we all know and love, (that would be Oreos), and instead opted for Newman-Os – an organic version without HFCS and artificial flavors.

If you’re wondering, they do taste almost exactly the same.

Other modifications I made were: using neufchatel (1/3-less-fat) cream cheese in place of the full-fat variety, evaporated cane juice subbed in for refined granulated sugar, and 2% plain Greek yogurt instead of rich sour cream.

I love the built-in portion control of these scaled-down treats, as well as the surprise whole sandwich cookie hidden beneath the cookie crumb-speckled cheesecake.

Sure to please kiddos and adults alike, the slightly healthier version of these “cheesecake-lets” are a delicious way to end a meal.

Individual Cookies & Cream Cheesecakes

adapted from Martha Stewart’s Mini Oreo Cheesecakes

yields 18 individual cheesecakes

Ingredients:

  • 18 whole cream-filled chocolate sandwich cookies (such as Newman-Os)
  • 6 cream-filled chocolate sandwich cookies, (such as Newman-Os), crushed
  • 16 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
  • 1/2 cup evaporated cane juice (or granulated sugar of choice)
  • 1/2 tsp pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup 2% plain Greek yogurt
  • pinch of salt

Directions:

  1. Preheat oven to 275*F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each of 18 lined cups.
  2. In the bowl of an electric mixer, beat the neufchatel at medium speed until smooth, scraping down sides of bowl as needed. Gradually add in sugar and beat until combined. Beat in vanilla.
  3. Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt and salt.
  4. Stir in crushed cookies by hand.
  5. Spoon batter evenly among the 18 lined cups, filling each almost to the top. Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

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