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Ingredients
- 35 mini Oreo Cookies (8pcs remove cream and coarsely chopped)
- 225g cream cheese
- 40g caster sugar (I reduced from 50g)
- 1/2 tsp vanilla extract
- 1 large egg (lightly beaten)
- 60g plain yoghurt
Directions
- Preheat oven at 135 deg C.
- Beat cream cheese with an electric mixer until smooth.
- Add in sugar, beat until just combined and then add vanilla extract.
- Gradually drizzle in the egg, beat to combine.
- Add in yoghurt, beat till just combined and mix in chopped cookies.
- Fill each muffin fillers almost to the brim. Place mini oreo cookies on top of batter. Bake for 20-25mins until filling is set and not jiggly. Transfer to wire rack, leave to cool completely. Store in airtight containers and leave to refrigerate at least 4 hrs or overnight.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 336g | |
| Calories 883 | |
| Calories from Fat 738 | 84% |
| Total Fat 83.89g | 105% |
| Saturated Fat 46.19g | 185% |
| Trans Fat 0.0g | |
| Cholesterol 464mg | 155% |
| Sodium 819mg | 34% |
| Potassium 473mg | 14% |
| Total Carbs 12.6g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 10.66g | 7% |
| Protein 21.63g | 35% |
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