Mini Oreo Cheesecakes
User Reviews
5
Mini Oreo Cheesecakes
Description
The Mini Oreo Cheesecakes start with a base of whole Oreo cookies placed in paper-lined muffin cups. The cheesecake filling combines room-temperature cream cheese with sugar, sour cream, vanilla, and eggs beaten until smooth, then folded with crushed Oreos to introduce texture and chocolate flavor. Baking at a moderate temperature just until the cheesecakes are slightly wobbly ensures a creamy center that firms upon chilling.
The results are bite-sized cheesecakes balancing the classic tangy, creamy cheesecake with the chocolate crunch of Oreo cookies. They are chilled for at least two hours after baking, giving them a firm but tender texture ideal for easy portion control and casual serving at gatherings or individual desserts.
This recipe suits anyone who prefers mini desserts or wants the chocolate vanilla flavor combination of Oreos with creamy cheesecake in a neat, personal size. The approach avoids the need for a crust beyond the cookie base and ensures a creamy filling packed with crushed cookie bits.
For best results, use room temperature cream cheese to avoid lumps, avoid over-mixing the eggs to prevent a rubbery consistency, and bake until the surface is just set yet still slightly jiggles. Once cooled and chilled, they can be stored up to four days refrigerated or frozen up to two months.
Ingredients
- 12 Oreo cookies gluten free or regular
- ½ cup Oreo cookies about 4 to 5 Oreos, crushed
- 16 ounces cream cheese room temperature
- ½ cup granulated sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 2 egg
Instructions
- First, preheat oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners.
- Place one Oreo in the bottom of each muffin liner.
- Then, make cheesecake filling. Beat room temperature cream cheese in stand mixer for 2 minutes or until completely creamy.
- Add in granulated sugar and sour cream. Beat until no clumps of cream cheese remain.
- Next, add in vanilla extract and eggs. Beat until just combined. Do not over mix eggs.
- Fold in crushed Oreos.
- Add cheesecake filling on top of Oreo in muffin liners.
- Bake for 15 to 16 minutes or until cheesecakes are just slightly wobbly when pan is shaken.
- Finally, remove from oven. Allow cheesecakes to cool at room temperature for 1 hour. Then transfer to the fridge to chill at least 2 hours up to overnight.
Notes
- Always use room temperature cream cheese for a smooth filling without lumps.
- Do not over-mix the eggs to avoid a rubbery texture in the cheesecake.
- The cheesecakes are done when the surface is slightly wobbly; they firm up after chilling.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Any type of Oreo cookies can be used, including gluten free versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 369mg | 15% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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