Get the Recipe:
Mini Oreo Cheesecakes
Mini Oreo Cheesecakes are sweet little desserts made with everyone's favorite cookie - Oreos!
Ingredients
- 42 Oreos, 30 left whole and 12 coarsely chopped
- 32 ounces (907 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 1 cup (226 g) sour cream
- pinch salt
- sweetened whipped cream and more cookies, for garnish
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Instructions
- Preheat oven to 275°F (135°C). Line 30 cups of standard muffin pans with papers liners. Place 1 whole cookie in the bottom of each liner.
- Using an electric mixer on medium speed, beat the cream cheese until smooth. Gradually add the sugar, beating until combined. Mix in the vanilla.
- Drizzle in the eggs, a bit at a time. Beat in the sour cream and salt. Stir in the chopped cookies.
- Divide the batter evenly among pans, filling each almost to the top. Bake for 22 to 25 minutes or until the filling is set.
- Cool completely on wire racks. Then refrigerate in the pans 4 hours or overnight. Remove from the pans just before serving.
- If desired, top the cheesecakes with sweetened whipped cream and more cookies.
Notes
- Recipe slightly adapted from Martha Stewart's Cupcakes.
- Store in an airtight container in the refrigerator up to 4 days.
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