Easy Mini Oreo Cheesecakes
Made in cupcake tins, these easy mini cheesecake use whole oreo cookies for the crust (easy!). The cookies soften during baking for creamy, delicious bite-size servings.
Servings: 12 cupcakes
Ingredients
- 24 cookies Oreo cookies 12 whole, 12 crushed
- 16 ounces Cream cheese Philadelphia (two 8 ounce/250 gram), full fat, softened
- ½ cup White sugar granulated
- 1 teaspoon Vanilla extract
- 2 large Eggs beaten
- ½ cup Sour cream full fat
Instructions
- Heat oven to 275°F (140°C).
- Line muffin tin with paper liners and place a cookie in each one. Set aside crushed cookies.24 cookies Oreo cookies
- In electric mixer, beat cream cheese on high.16 ounces Cream cheese
- Scrape down sides and add sugar and vanilla.½ cup White sugar, 1 teaspoon Vanilla extract
- Gradually add beaten eggs and sour cream at low speed until combined.2 large Eggs
- Spoon equal amounts of batter over Oreo cookies in muffin tin.
- Top each cheesecake with crushed cookies.24 cookies Oreo cookies
- Bake for 22 minutes total, turning muffin tin after 11 minutes for even baking.
- Allow cheesecakes to cool thoroughly, then refrigerate for 4 hours before serving.
- Store leftovers in airtight container in fridge up to 5 days.
- Freeze covered in aluminum foil within freezer bags up to 3 months. To serve: thaw in fridge for approximately 8 hours.
Notes
Fridge Note
- We've found the texture is best when the cheesecakes are fully cooled after baking and then chilled in fridge for several hours. You may also like them without the refrigeration step.
- Oreos are just one option. Any favorite cookie will do!
- Use yogurt or Greek yogurt instead of sour cream.
- Or, replace sour cream with additional cream cheese (same volume).
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Nutrition
Calories: 301kcal | Total Carbohydrates: 26g | Protein: 5g | Fat: 20g | Fiber: 1g