Oreo Mini Cheesecakes
Indulge in the perfect bite-sized dessert with these creamy and luscious Oreo Mini Cheesecakes, a treat that's as easy to make as it is to devour! Featuring a whole Oreo cookie as the base, each mini cheesecake is layered with smooth, velvety cream cheese filling, lightly sweetened with sugar and a hint of vanilla. These individual cheesecakes are baked to perfection in a muffin tin, taking just 18 minutes in the oven, and are finished with an optional sprinkle of crushed Oreos for an extra touch of decadence. Perfect for parties, potlucks, or simply satisfying your sweet tooth, this quick and customizable recipe is a must-try for Oreo lovers. With just 15 minutes of prep time, these handheld cheesecakes make dessert effortless and unforgettable!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 18 pieces Oreo cookies
- 16 ounces Cream cheese, softened
- 0.5 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 2 pieces Large eggs
- 0.5 cups Sour cream
- 3 pieces Oreo cookies, crushed (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper cupcake liners.
Place one whole Oreo cookie at the bottom of each liner to create the base for the mini cheesecakes.
In a large mixing bowl, beat the softened cream cheese with a handheld or stand mixer on medium speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and vanilla extract to the cream cheese, and continue beating until fully combined.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure a smooth batter.
Fold in the sour cream by hand using a spatula until the mixture is thick and velvety.
Evenly distribute the cream cheese mixture over the Oreo cookie bases, filling each liner almost to the top.
Bake the mini cheesecakes in the preheated oven for 16-18 minutes, or until the centers are set but still slightly jiggly.
Remove the muffin tin from the oven and let the cheesecakes cool in the tin for 30 minutes. Then transfer them to the refrigerator to chill for at least 2 hours.
Before serving, optionally sprinkle crushed Oreos on top of each mini cheesecake for added texture and flavor.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 18.8 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
