Sometimes a girl just needs a hit of cheesecake. And what better than this gorgeous (and gluten free!) Cookies and Cream Mini cheesecake bites? Giving credit where it’s due, the original recipe came from Martha Stewart, and she called them cupcakes. I suppose as much as a cheesecake is a cake, then these little mini versions COULD be considered cupcakes. But my brain just won’t let me call them that!
Now these delicious goodies generally call for Oreo cookies, and if you have no food intolerances, please feel free to use them. But in my version, I use the gluten free option: NEWMAN-O’s! Mostly because I had a whole bag in the back of my cupboard which was going to go off soon.
As you can imagine, these yummy treats are absolutely gorgeous and will hit the spot for whatever sweets you are craving. The hit of chocolate from the cookies, the touch of vanilla in the batter, and the alternately creamy and crunchy consistencies are sure to be a real crowd pleaser.
I actually had to halve the recipe from the original, as I just couldn’t imagine making my way through THIRTY of these bad boys. My recipe made enough for 16.Print
Gluten Free Cookies & Cream Mini Cheesecakes
- Prep Time: 10 mins
- Cook Time: 22 mins
- Total Time: 32 mins
- Yield: 16 1x
- Category: Dessert
- 22 cream-filled sandwich cookies, such as Oreos, 16 left whole, and 6 chopped
- 2 8oz packages of cream cheese, room temperature
- 1/2 C sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature, lightly beaten
- 1/2 C sour cream
- Pinch of salt
- Preheat the oven to 375 degrees.
- In a medium bowl or measuring jug, cream together the cream cheese and sugar, making sure it is completely smooth.
- Add in the vanilla extract and blend some more.
- Add the eggs a small bit at a time, mixing the batter thoroughly.
- Add in the sour cream and salt and beat some more until the entire mix is a nice thick cream.
- Take the chopped cookies and stir them in with a wooden spoon.
- Meanwhile, line a standard muffin tin with cupcake papers.
- In the bottom of each paper, place a whole cookie.
- Spoon the batter over the cookies, filling the papers nearly to the top.
- Bake the mini-cakes for about 22 minutes until the cakes are just set. They will rise up a bit in the oven, but once cooled, they will flatten out.
- Don’t worry if the top of the cakes crack a bit. Again, they will settle as they cool.
- Remove the cakes from the pan and leave to cool for about 20 minutes before refrigerating for at least four hours.
Just as a note, to make these even healthier, use lower fat cream cheese and splenda instead of sugar. It makes it much easier to justify eating the whole batch!