Vanilla, Peanut Butter and Oreo Mini-Cheesecakes

When I was asked if I would bring the “snack” to my latest book club meeting, I thought what could be better than creating mini-cheesecakes! Who doesn’t like to create mental images and dig deeper into comprehension while eating a creamy, decadent peanut butter cheesecake, especially when you find a golden Oreo at the bottom. (Not many people reading this will understand my educator lingo, but those who do will get a giggle out of it…Boteva).

To be honest, I had some inspiration with this recipe. I was perusing yet another Bostonian food blog to help with my book club snack dilemma and she had come up with a similar recipe using a few more healthier options. I choose to keep a few of her options and add a few of my own. With my recipe, I was able to make 2 dozen mini-cheesecakes in which I shared not only throughout the day with a few friends at work, but at my book club that followed! They were a huge hit! Even my principal was able to snag a few! Baking goodies for the bosses always seems to get in a few bonus points, right?

Enjoy!

Vanilla, Peanut Butter and Oreo Mini-Cheesecakes

Adapted from http://www.healthyfoodforliving.com

• 24 Golden Oreo cookies
• 8 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
• 8 oz regular cream cheese, at room temperature
• 1/2 cup white chocolate creamy peanut butter (Peanut Butter & Co. is the best)
• 1/2 cup sugar
• 1/2 tsp pure vanilla extract
• 2 large eggs
• 1/2 cup 0% plain Greek yogurt
• pinch of salt

Directions:

Preheat oven to 275degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each of 24 lined cups. In the bowl of an electric mixer, beat the neufchatel, cream cheese, and peanut butter at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and beat until combined. Beat in vanilla. Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt and salt. Spoon batter evenly among the 24 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup. Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.