Description
Mini Oreo Cheesecakes are the ultimate dessert for Oreo lovers! These individual-sized cheesecakes feature a creamy, smooth cheesecake filling paired with a crunchy, chocolatey Oreo crust. Topped with a whole Oreo cookie, these mini treats are as visually appealing as they are delicious. Whether you’re hosting a party, preparing a special treat for a gathering, or simply craving something sweet, these mini cheesecakes will satisfy your taste buds with their perfect balance of rich, tangy cheesecake and chocolatey goodness.
Ingredients
Scale
Cheesecakes:
- 12 Oreo cookies (for the crust)
- 2 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 12 additional Oreo cookies (for topping)
- ¼ cup heavy cream (optional, for a smoother texture)
Ingredient Highlights
- Oreo Cookies: The Oreo cookies not only make up the crust but also add a delicious chocolatey flavor that pairs perfectly with the creamy cheesecake filling.
- Cream Cheese: Full-fat cream cheese gives the cheesecake its rich, smooth, and creamy texture.
- Sour Cream: Sour cream adds a slight tanginess to balance out the sweetness of the filling and creates a rich, velvety texture.
- Heavy Cream: Heavy cream (optional) ensures a smoother, silkier texture in the cheesecake filling.
Instructions
Prepare the Crust:
- Preheat the Oven: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners or spray with non-stick cooking spray.
- Crush the Oreos: Place 12 Oreos in a food processor or a resealable plastic bag and crush them into fine crumbs.
- Make the Crust: In a small bowl, combine the crushed Oreos and melted butter. Stir until the mixture is evenly combined and the crumbs are coated in butter.
- Press into the Tin: Spoon about 1 tablespoon of the Oreo mixture into the bottom of each muffin cup. Use the back of a spoon to press the crumbs down firmly into an even layer.
Prepare the Cheesecake Filling:
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2 minutes.
- Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Add the Sour Cream: Stir in the sour cream until the mixture is smooth and creamy. If you’re using heavy cream for an extra smooth texture, add it here and mix until fully combined.
- Add the Oreos: Chop 6 Oreo cookies into small pieces and fold them into the cheesecake batter.
Assemble and Bake:
- Fill the Muffin Cups: Spoon the cheesecake filling on top of the Oreo crusts, filling each cup nearly to the top.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the centers of the cheesecakes are just set and slightly jiggle when shaken.
- Cool: Remove the cheesecakes from the oven and allow them to cool at room temperature for 15 minutes. Then, transfer them to the refrigerator to chill for at least 1 hour or until fully set.
Top and Serve:
- Top with an Oreo Cookie: Just before serving, place a whole Oreo cookie on top of each cheesecake.
- Serve: Serve the mini cheesecakes chilled, and enjoy the rich, creamy texture with a delicious Oreo crust.
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Cook Time: 25-30 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 16g
- Carbohydrates: 27g
- Protein: 5g