Hey folks! I got something a little different for you today – the recipe for the most fantastic Oreo cheescake muffins. If you follow me on Instagram you may have seen a version of the above picture already. Yes, I baked, and of course I had to instagram it. Considering that I’m the laziest cook in the world, I hardly ever get the urge to make fancy cupcakes or elaborate desserts, but when I find a 6-ingredient recipe that only involves mixing everything together and putting the resulting batter in the oven, the game is on…especially when it involves cheesecake. And have I mentioned how good these muffins are?? Guys you haven’t lived if you haven’t tried them. So throw on your aprons and get baking… you can thank me later 😉
You will need:
500g Cream cheese
100g Sour cream
Preheat the oven to 135°C. Line the muffin cases with 24 paper liners. Place 1 whole Oreo cookie in the bottom of each lined case. Put the remaining Oreos in a freezer bag and crush them into small pieces with a rolling pin.
In a large bowl, use an electric mixer to beat the cream cheese and sour cream until smooth. Slowly add the sugar and vanilla extract, and beat until combined. Add the eggs, one at a time, beating until combined. Stir in the chopped Oreo cookies.
Divide the batter among the cookie-lined cases, filling each to the top (they won’t rise). Bake until the filling is set, about 22 minutes. Transfer to wire racks to cool completely inside the muffin cases. Refrigerate at least 4 hours, or overnight, before serving. These can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost in the fridge overnight before serving.