Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
Get out two muffin tins that can hold 15 cakes total. Line each muffin well with a paper liner and place an
Oreo® Chocolate Sandwich Cookies (15)
in the bottom of each of the 15 wells.
Step 3
Take the remaining
Oreo® Chocolate Sandwich Cookies (10)
and crush them with a rolling pin in a sealed plastic bag or pulse them in a food processor to turn them into crumbs. Set the crumbs aside.
Step 4
Combine the
Cream Cheese (225 g)
,
Mascarpone Cheese (225 g)
,
Plain Greek Yogurt (1 pckg)
,
Granulated Sugar (100 g)
,
Eggs (2)
,
Unsweetened Cocoa Powder (6 g)
, and
Vanilla Extract (5 mL)
in a mixing bowl and use a hand mixer to whip it all together. Alternatively, you could use the stand mixer with a paddle attachment here. Use a spatula to fold in the oreo crumbs.
Step 5
Scoop the batter into each prepared well to fill them to the top.
Step 6
Bake the two muffin tins for about 30 minutes, just until the edges start to brown and they hold their shape without collapsing.
Step 7
Let them cool for about 15 minutes.
Step 8
Remove them from the muffin tin to put them in the refrigerator to chill and set for at least 4 hours.
Step 9
Serve and enjoy! They also keep for a couple of days if you have leftovers.
