Oreo Cheesecake Cupcakes

Oreo Cheesecake Cupcakes - an over-the-top, easy-to-do, perfect dessert for parties, birthdays, holidays, whatever! 

These were a major hit! They are very sweet (consider the oreos) but the small size makes them quite perfect.

Ingredients:

18 oreos (6 crushed or food processed)

2 blocks cream cheese (1/3 less fat if possible)

1/2 c. plain greek yogurt

1/2 c. sugar

1/2 tsp vanilla

2 eggs

12 muffin cups

1. Place 1 Oreo in the bottom of each muffin cup/liner in a muffin pan
 

A few facts about oreos:

• The Oreo cookie was introduced in 1912 in New York City
• There are over 30 different kinds of Oreo cookies

2. Blend cream cheese, yogurt, and sugar together until well blended and mixture has a nice gloss

3. Add eggs and vanilla to mixture and blend thoroughly

4. Add approximately 1/4 c. of mixture to the top of each oreo. At this point you can opt to put your crushed oreos on top, in the middle or mixed in to the batter. I opted for the middle since I wanted the tops of each cupcake to look like a regular cheesecake.

5. Bake at 350 for 30 minutes or until the tops look stiff and crack. Refrigerate at least 2 hours before serving. This is a great make-ahead dish - easy to make the day before and refrigerate overnight.