Oreo Truffles

I absolutely love all things Oreo. So when I first saw these I had to make them right away!

You Need:

1 package of softened Cream Cheese

44 Oreo Cookies
White Almond bark for dipping.

Crush the Oreos in a food processor (filling and all) until they are fine crumbs.

Add your cream cheese to the cookie cumbs and mash them together with the back of a spoon (or your hands).

Shape them into 1 inch balls with a mini ice-cream scooper and refrigerate for a couple hours before you dip them into Almond Bark. Store them in the refrigerator.
These won't last long!

Mini Oreo Cheescakes

Cookies and Cream Mini Cheesecakes from

Martha Stewart Cupcakes

As soon as I saw this recipe from The Busty Baker (Originally from Martha Stewart Cupcakes) I knew I had to make them for my mom's birthday! She loved them! Well at least she said she did, and that's good enough for me! My brother ate the most of them though.

Ingredients:

42 Oreos or other cream filled chocolate sandwich cookies

(30 left whole and 12 coarsely chopped)

2 pounds cream cheese (room temperature)

1 cup sugar

1 teaspoon pure vanilla extract

4 large eggs room temperature (lightly beaten)

1 cup sour cream

Pinch of salt

Preheat oven to 275F. Line standard muffin tins with paper liners, or if you use aluminum foil liners (like I did), you dont need muffin tins. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla. Dump eggs in gradually, and scrape down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand with a rubber spatula.

Divide batter evenly among cookie filled cups, fill each almost to the top. (You can also sprinkle extra Oreo crumbs on top before baking.) Bake until the the filling is set, this will take approximately 22 minutes. Remember to rotate the cheesecakes halfway through. Transfer to wire racks to cool completely. Refrigerate (in tins) for at least 4 hours (preferably overnight). Remove from tins just before serving.

Happy Baking!