Mini Oreo Cheesecakes
Mini Oreo cheesecakes are a fun and indulgent twist on the classic cheesecake, featuring a crisp Oreo cookie crust and a creamy cheesecake filling topped with an additional Oreo cookie. They are the perfect individual-sized dessert, making them ideal for parties, gatherings, or simply as a sweet treat to enjoy.
Ingredients
- Mini Oreo Cheesecakes
- 12 oz 339 g cream cheese, room temperature (blocks, not in a tub)
- ½ cup 100 g granulated sugar
- ¼ cup 60 g sour cream, room temperature
- 2 large eggs US, room temperature
- 1 tsp 5 ml vanilla extract
- ½ cup Oreo cookies crushed (about 4 whole Oreo cookies)
- 12 whole Oreo cookies for the base and topping
- Mini Oreo Cheesecake Topping
- ½ cup 120 g sour cream
- 1 tbsp 13 g granulated sugar
- ½ tsp vanilla extract
- ½ cup Oreo cookies crushed or coarsely chopped (about 4 whole Oreo cookies for topping)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese on low speed until smooth.
- Add the granulated sugar and beat on low for about 2 minutes, until the mixture becomes smooth.
- Beat in the sour cream and vanilla extract until well combined and smooth.
- With the mixer on low, add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix after adding the eggs.
- Gently fold in the crushed Oreo cookies by hand.
- Prepare the Muffin Pan:
- Place one whole Oreo cookie at the bottom of each cupcake liner.
- Fill each cupcake well with the cheesecake filling.
- Bake:
- Bake the mini Oreo cheesecakes for 14-16 minutes, or until the centers are set but still slightly jiggly.
- Cool:
- Remove the muffin pan from the oven and place it on a cooling rack. Let it cool for 1 hour.
- Loosely cover the pan with plastic wrap and transfer the cheesecakes to the fridge. Chill for at least 6 hours to set.
- Make the Topping:
- In a small mixing bowl, stir together the sour cream, sugar, and vanilla extract until smooth.
- Serve:
- Before serving, top each mini Oreo cheesecake with a dollop of the sweetened sour cream mixture and a sprinkle of crushed Oreo cookies.
- Enjoy!
Notes
-
Room Temperature Ingredients:
Bring all cold ingredients (cream cheese, eggs, and sour cream) to room temperature about 1 hour before making the recipe. This helps the ingredients mix more evenly and reduces the need for excessive mixing, resulting in perfectly creamy mini cheesecake bites. -
Storing Leftovers:
Store any leftover cheesecake bites in an airtight container in the fridge for up to 3 days.