August is already knocking at the door, this year is flying by.  But before a new month starts, there’s always the excitement of the last Monday of the month, with Reveal Day of The Secret Recipe Club. For those who are new to this concept, bloggers are paired in secret, have a few weeks to stalk their assigned site, and everyone in the club blogs about their recipe on the exact same day and time. Nothing cooler than that, you must admit…  This month I was paired with Colie’s Kitchen.  Nicole, who hosts the site, is a full-time college student, with a full-time life of organized chaos.”  Ha!  I can totally relate…  She is married and a “bonus mom”, what a great expression, much better than step mom,  I guess I can relate to that too.  I had quite a few options selected as possibilities for my assignment, like her Lasagna Rolls, her Parmesan Meatloaf Muffins (great idea!),  her Oh My God Macaroon Pie, and her Cauliflower Cheddar Fritters.  But, as is often the case with The Secret Recipe, I took the sweet path, and ended up with these super cute single bite (ok, a couple of bites) desserts…



(from Colie’s Kitchen)

3 Packages of Neufchatel, softened
1 + 1/4 cups sugar
1 (8 ounce) container of dairy sour cream
2 teaspoons vanilla extract
1/2 cup cocoa powder
2 Tablespoons all-purpose flour
3 eggs
28 Oreo cookies halves, removing the cream center
28 cupcake tins/liners

Heat oven to 300 degrees F.

Beat cream cheese and sugar until blended. Add sour cream and vanilla and beat until fully mixed.

Beat in cocoa and flour. Add eggs, one at a time, beating just until well blended.

Remove Oreo filling with a butter knife and add one half of a Oreo to each cupcake tin. Fill each tin with one large spoon full of cheesecake filling until you have filled all 28 then go back and top off each tin with any extra filling.

Bake for 20-25 minutes. Remove from oven and cool on a rack.

Refrigerate 4 to 6 hours. Store covered in refrigerator or in the freezer.


to print the recipe, click here


Comments:  I cannot tell you how much fun I had making this recipe! The toughest part was discarding the filling of the Oreo cookies. Part of me wanted to throw caution to the wind and behave like my former self of decades ago: shamelessly open the Oreos, scrape them clean, and try to sneak the cookie halves to the trash can without my Mom realizing. That never had a happy ending.  At most, I could get by with a couple of cookies, then pay a price for my behavior. Waste not. Ever. Do you know how many kids in the world went to bed hungry last night?  Apparently, I did not. (sigh)

The idea of using Oreos as a base for these cheesecake bites is a strike of genius!  Perfect size for cupcake liners. Because the recipe made so many and I only have one muffin baking pan, I got the disposable aluminum pans at the grocery store, and was quite pleased by how well they worked.  No difference in quality of baking, although in the name of full disclosure, I confess that I dropped one of the disposable pans while taking them out of the oven.  Huge big mess, coupled with language even more colorful than the cupcake liners. I am glad there are no hidden cameras in our home…


If you follow my blog, you know that I never add the caloric content of any of my recipes for the simple reason that I don’t pay attention to it. But, since Nicole provided that info, I will share it with you: one of these babies has only 134 calories, which, as far as dessert is concerned, sounds pretty moderate to me.  Keep in mind this interesting linear fit, though. It can be cruel to your waistline.



Nicole, thanks for such a cute recipe that was very appreciated by our colleagues at the department…  I hope you had as much fun as I did with my assignment this month.

As usual, if any of my readers would like to see all assignments for my group, click on the blue amphibian at the end of this post, and enjoy the ride through the blogosphere…

ONE YEAR AGO: Whole-Wheat Spaghetti with Grated Tomato Sauce

TWO YEARS AGO: A Taste of Yellow to Honor Barbara

THREE YEARS AGO: Gratin of Beefsteak Tomatoes

FOUR YEARS AGO: Tour de France Final Stage: PARIS

FIVE YEARS AGO: Snickerdoodles with a Twist


    • Agree, they would be wonderful for holiday season, you could make some regular cheesecakes, some chocolate, add strawberries… imagine how cute they would look!


  1. You CAN buy the oreo cookies without the filling, I’ve heard. 🙂 A wonderful recipe. Kudos to both you and Colie.

    I make a vanilla version of these mini cheesecakes using ‘Nilla Wafers as the base. A perfect 2 bites. I’ve been meaning to dig out the recipe to make a batch.


    • Nilla Wafers, that is also a great idea! I never noticed the naked Oreos for sale, but I must confess that I don’t even go through the cookie aisle in the grocery store, we never get any. Savory crackers, yes, but cookies, never.


  2. Thanks for working in my kitchen this month!! I hope you enjoyed the mini cheesecake bites as much as I love them. Like you it’s all I can do to throw out the Oreo centers, but I do it anyway…. and cry a little tear as I do it!! Thanks again!! 😉


    • Come to think of it, I think it could be nice to leave the filling and just remove one of the halves? I think that the whole Oreo could be too tall for the cheesecake part to form a nice layer. But, it is definitely worth considering the idea…. 😉


  3. Fantastic idea using the Oreo cookie as the crust, but why must you do away with the cream filling and not use the entire cookie? Looks like you might have a little wiggle room with the cupcake liner. Maybe not. In any case, these sound wonderful!!!


    • Oh, for some reason your reply went straight to the spam folder, glad I checked that folder today….

      yes, it is definitely worth exploring the possibility of using the whole Oreo and enjoying it, filling and all….. double deliciousness ;0-)))


  4. Perfect portion control for a delicious sounding cheesecake. Despite the graph, though, I’d probably mindlessly eat one after another until I’d consumed over 1000 calories in dessert alone…no self control! Great pick this month 🙂


  5. Wait, what? You didn’t lick the Oreos’ filling? What a waste Sally! Just kidding 😉
    Sounds like you had blast making these cheesecake bites. What’s better than have fun in the kitchen, right?


    • You are making tricky questions today. I confess. I did lick two cookies clean. I could get by with only one, but I like even numbers, so for good measure I licked a second one. But I did not use the leftovers for the dessert, I tossed them. You know, I am a food blogger by night, but microbiologist by day. 😉


  6. 2 things:
    1. I would be tempted to put the whole cookie in the bottom. Cheesecake on top. All is well. Yes?
    2. Nabisco sells a package of chocolate wafers that is like a thin oreo without the filling. Our stores carry them near the ice cream toppings (why, I don’t know), so check there if you can’t find them with the other cookies.
    Great SRC pick!


  7. These look so good – and I love the fact that if you only eat one that the calories aren’t too bad. And graph, smaph, I’d go for 6 of them regardless of the calories. I went to a birthday party recently and the main cake served had nuts in it, but they also served lots and lots of smallish cupcakes. I’m allergic to nuts, so I ate 7 cupcakes instead.


  8. I love cheesecake and mini cheesecake is even better! I don’t put the calorie count on mine too – love your graph! I had your lovely blog this month and really enjoyed looking round. Your butterscotch brownies went down a real treat. Happy reveal day!


  9. Great choice for this month’s recipe, Sally. I once made a similar cheesecake that used vanilla wafers as the base I like yours better and not just because of the Oreos. I’ll vote for chocolate every time. 🙂


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