Cookies & Cream Cheesecake Bites
Egg Bite Maker
$21.99
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Ingredients
5 Double Stuf Oreo® cookies (see note)
8 ounces cream cheese, at room temperature
¼ cup sugar
2 tablespoons sour cream
1 large egg
¼ teaspoon vanilla extract
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Instructions
To make the crust, mix Oreo® cookies in a food processor until they are fine crumbs. Transfer crumbs to a mixing bowl. Add melted butter and work it in until the mixture resembles moist sand and clings together when pressed between fingers. Set aside. Wipe out the food processor bowl.
For filling, mix cream cheese and sugar in the food processer until blended. Then add sour cream, egg, and vanilla and blend again. Fill each Silicone Cup with cheesecake mixture to just below the rim. Tap the filled cup on the counter to eliminate air bubbles.
To add the crust, press 1 tablespoon of buttery crumbs together until they cling together and take solid shape. Place onto the top of each filled Cup.
Cut foil into 4x4” pieces and grease lightly with cooking oil. Wrap each Cup in foil, pinching to tuck tightly around the sides.
Plug in the Egg Bite Maker and add one Silicone Cups full of water to the Heating Plate. Place covered Silicone Cups into the Egg Bite Maker.
Close the Lid and cook for 12-15 minutes.
Remove the foil and let the cheesecake bites sit for 5 minutes. Use tongs to carefully remove the Silicone Cups and place them onto a plate.
To remove and plate, run a thin butter knife blade around the inside of each Silicone Cup. Squeeze softly to unmold and release onto serving plates. Cool for an additional 15 minutes before transferring to the refrigerator for 30 minutes to make firm.
Serve chilled and enjoy—all your little cookie monsters will love this bite-sized treat!
Chef Tip:
If using regular Oreo® cookies, use 6 cookies and add 1 to 2 tablespoons melted unsalted butter—enough for the crumbs to cling together when pressed between fingers.
