Mini Oreo Cheesecakes

I have one heck of a delicious recipe to share with you, but first let me make 95 percent of you think I’m totally disgusting.

Guess what I had for lunch today?



Also known as liver sausage, liverwurst common in Germany and is actually made with pork liver (as well as pepper, thyme, mustard seed and other spices).

Liverwurst is very pungent (even more so than tuna salad), so I made sure to eat my sandwich very quickly at work today so as not to receive nasty looks from all of my coworkers.

I first discovered liverwurst in elementary school when my friend Carrie used to enjoy liverwurst sandwiches at lunch. She would almost always let me have half of her sandwich, probably because I was the only other person crazy enough to think it tasted delicious. 😀

I haven’t have liverwurst in years and randomly felt inspired to purchase it at the grocery store this week to creep you guys out. 😀

I enjoyed my liverwurst on a whole wheat sandwich thin with a smear of light Miracle Whip.

Light Miracle Whip

Liverwurst Sandwich - EEEW! (But Really MMMM!)

I also included grape tomatoes and freshly sliced green pepper on the side.

Looks Like Christmas

A mini Oreo cheesecake also made its way into my mouth.


Mini Oreo Cheesecake

…Hold up! What? A mini Oreo cheesecake???

Good news! It is now time for the unveiling of last night’s mystery recipe:

Mini Oreo Cheesecakes

I have to thank the one and only Martha Stewart for this fantastic recipe. When I stumbled upon her recipe for mini Oreo cheesecakes on the blog Handle the Heat I knew I had to give it a go.

Milk's Favorite Cookie


I love cheesecake, but find it really easy to overdo it when it comes to consuming the rich dessert. The mini size of these cheesecakes seemed like built-in portion control which really appealed to me.

After jotting down the recipe and making a pit-stop at the grocery store on my way home from work yesterday, I got crackin’.

I began by blending two pounds of Philadelphia cream cheese. I used four 8-ounce tubs and figured I could get away with using two regular and two 1/3 less fat because using the 1/3 less fat cream cheese makes this recipe instantly healthy. 😉

Whirring Away

I then added a cup of sugar to the cream cheese and had this revelation: Cream cheese + sugar = Heaven for your taste buds.

I added the remaining ingredients (sour cream, salt, vanilla, eggs) before folding in chopped Oreo cookies.

Cookie Crumbs

Once the cream cheese filling was ready, I poured it into lined muffin tins on top of the whole Oreo cookie that was resting on the bottom of the tin.

Fill 'Er Up

After baking, cooling and chillin’ in the fridge overnight, these lil’ babies were ready for my belly.

Mini Oreo Cheesecakes

Eat Up!

Remember what I said before about how these little cheesecakes are basically built-in portion control? That was a lie. That only applies if you have the self control to only eat one… which I do not.

Cheesy, Sweet, Yummy

Just Trrrrrry To Resist Me

It's a Party in Your Mouth

One Last Bite...

So stinkin’ tasty!

Mini Oreo Cheesecakes (from Martha Stewart Cupcakes)

Makes 30 mini cheesecakes


  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt


1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.