- Cook Time
- Prep Time
- 24 ServingsServings
- 24 plain chocolate wafer cookies (Oreo's work great)
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- 1/4 cup sugar
- 2/3 cup sour cream
- 2 large eggs plus 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1/4 cup seedless raspberry preserves, warmed
- Preheat the oven to 350.
- Line a standard 12-cup muffin pan with foil baking cups. In a food processor, crush the chocolate wafer cookies.
- Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press down with your fingers to compact it.
- Bake for 5 minutes, or until almost set. Leave the oven on.
- In the bowl of an electric mixer beat together the cream cheese until smooth. Beat in the sour cream, then add the eggs and vanilla and beat until smooth.
- Pour the cheesecake batter into the baking cups, filling them three-quarters full. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center.
- Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake.
- Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
- Remove the cheesecakes from the pan and peel off the foil baking cups.
- Transfer the cheesecakes to a platter and serve.
Nutrition info per mini cheesecake: 250 cals, 13 g fat, 6 g sat fat, 40 mg cholesterol, 29 g carbs, 1 g fiber, 3 g protein