Mini Oreo Cheesecakes
Mini Oreo Cheesecakes are the perfect combination of creamy cheesecake and the beloved chocolatey crunch of Oreos, making them an irresistible treat for any occasion.
Equipment
- Muffin Tin
- Mixing Bowl
- Food Processor
Ingredients
Crust
- 24 cookies Oreo cookies Divided between the crust and filling.
- 4 tablespoons unsalted butter Melted, used to bind the crust.
Filling
- 16 ounces cream cheese Softened to room temperature.
- 1 cup granulated sugar Adds sweetness to the filling.
- 1 teaspoon vanilla extract Enhances flavor.
- 2 large eggs Provide structure to the cheesecake.
- 1/4 cup sour cream Adds creaminess and tang.
- 1/2 cup whipped cream For topping the cheesecakes.
- to taste extra Oreo crumbs For garnish.
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare a muffin tin by lining it with cupcake liners.
- In a mixing bowl, crush 12 Oreo cookies into fine crumbs.
- Combine the crushed Oreos with the melted butter in a bowl and mix until evenly coated.
- Evenly distribute the Oreo crumb mixture into the bottom of each cupcake liner, pressing down firmly to create a crust.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and sour cream to the cream cheese mixture, and mix until fully incorporated.
- Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Chop the remaining 12 Oreo cookies into small pieces and gently fold them into the cream cheese mixture.
- Evenly pour the cheesecake batter over the prepared crust in each cupcake liner, filling them about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
- Once baked, allow the cheesecakes to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate the mini cheesecakes for at least 4 hours, or preferably overnight.
- Before serving, top each cheesecake with a dollop of whipped cream and a sprinkle of crushed Oreo cookies.
Notes
Mini Oreo Cheesecakes can be made a day in advance. Store in the refrigerator and top with whipped cream just before serving.