These are by far the easiest, mess free, and fool-proof mini desserts I have ever made.
What you need: Makes 24 cupcake sized cheese cakes and then some more to lick 🙂
3-8oz packs of cream cheese
1-8oz sour cream
1/4 cup sugar
24 regular sized oreo cookies
24 cupcake paper liners
1 tsp vanilla extract
1 cup fresh cranberries
1 tsp butter
3 Tbsp water
Preheat the oven to 350 degrees F. You can prep the cream cheese mixture mess free in a food processor or a stand mixer.
Cut the cream cheese into chunks and whisk it in the processor to get rid of lumps. Add in sugar and vanilla, and whisk again until well blended.
Add the eggs and whisk for another minute, scraping the sides of the bowl a couple of times to get all the ingredients together.
In the end, add in the sour cream and process it for another 30 seconds. Taste to see the consistency,it must be a fine, thick mixture.
Line the cupcake trays with paper liners. Add a cookie to the bottom of each cavity. Pour in the cream cheese mixture all the way, leaving about 1/8th of an inch from the rim of the paper cup.
Bake the mini cheesecakes for about 15-17 minutes, turning it around halfway. If the cheese has set, and the edges are turning creamy brown, but the center still wiggles, its is ready to be taken out. Let them cook completely on a cooling rack. Chill them for a couple of hours or overnight.
For the sauce:
Add the cranberries in a saucepan along with water and let it cook on high for a few minutes. Cover it so it does not pop all over the place.
Once the cranberries pop and the mixture is all soft and pulpy, add in the butter and let it cook. If it is too thick for your liking, add a few teaspoons of water. Cook it for a few more minutes until you get a shiny uniform sauce.
Turn off the heat and let it cool down into a warm aromatic sauce. Remove the paper linings and drizzle the sauce before they are served. Devour immediately, with your eyes closed for complete satisfaction! Enjoy!
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