Mini Oreo Cheesecake Recipe
Loaded with cream cheese, sugar and crushed oreos, this mini oreo cheesecake recipe is one of the best dessert recipes.
Servings: 12
Cost: $6.83, $0.57 per Serving
Ingredients
- 12 Oreos (whole)
- 16 ounces cream cheese (softened)
- ¼ cup sour cream
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 12 Oreos (coarsely chopped)
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Place 1 whole Oreo cookie in the bottom of each cupcake liner.
- In a medium mixing bowl, beat the softened cream cheese with an electric mixer for 2–3 minutes, until smooth.
- Add the sugar, sour cream, and vanilla extract. Mix until smooth and well combined.
- Beat in the eggs one at a time, mixing just until combined after each addition.
- Fold in most of the chopped Oreos with a spatula, reserving some for topping.
- Divide the cheesecake batter evenly among the cupcake liners, adding a little more than 2 tablespoons to each. Sprinkle the reserved chopped Oreos on top.
- Bake for 14–16 minutes, until the centers are set but still slightly jiggly. Do not over bake.
- Let the mini cheesecakes cool to room temperature for about 1 hour, then refrigerate for at least 2 hours before serving.
- Serve chilled, topped with whipped cream if desired.
Notes
For a smooth cheesecake filling, make sure the cream cheese, sour cream, and eggs are at room temperature before mixing.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition
Calories: 297kcal | Carbohydrates: 28g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 224mg | Potassium: 123mg | Fiber: 1g | Sugar: 20g | Vitamin A: 578IU | Vitamin C: 0.04mg | Calcium: 51mg | Iron: 3mg
