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.
Prep Time: 20mins
Cook Time: 22mins
4hrs
Total Time: 4hrs50mins
Servings: 12cupcakes
Author: Melissa J. Will
Ingredients
24cookiesOreo cookies12 whole, 12 crushed
16ouncesCream cheesePhiladelphia (two 8 ounce/250 gram), full fat, softened
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.
Cookies
Oreos are just one option. Any favorite cookie will do!
Variations
Use yogurt or Greek yogurt instead of sour cream.
Or, replace sour cream with additional cream cheese (same volume).