I actually made these about a year ago, and I’m having a craving to make them again! These are perfect for an event with guests because they are easy to serve, and they’re impressive too. Plus, I really love cheesecake but don’t enjoy all the work that comes along with baking one. This way, I get to enjoy the taste of cheesecake but without all the work.
The last time I made these, nearly everyone asked me for the recipe, so that’s always a good sign!
- Vegetable oil spray
- 24 plain chocolate wafer cookies (or you can use Oreos, just remove the cream and you will only need about 12)
- 3 tablespoon(s) unsalted butter, melted
- 8 ounce(s) cream cheese, at room temperature
- 1/4 cup(s) sugar
- 2/3 cup(s) Greek Yogurt (6 ounces), at room temperature
- 2 large eggs
- 2 teaspoon(s) pure vanilla extract
- 1/4 cup(s) seedless strawberry preserves (or any kind you choose), warmed
- Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor or blender, 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 to compact. Bake for 5 minutes, or until almost set. Leave the oven on.
- Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the greek yogurt, 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 strawberry 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. These can be refrigerated for up to 4 days.