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Mini Oreo Cheesecakes

These easy mini Oreo cheesecake cups are a delicious dessert, made with a simple cheesecake batter and lots of crushed Oreos!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 servings
Course: Dessert
Cuisine: American

Ingredients

  • 250 grams cream cheese abt 9 oz., 1 package, room temperature
  • 1/4 cup sugar
  • 1/4 cup sour cream full fat room temperature
  • 1 egg room temperature
  • 1/2 tablespoon all-purpose flour
  • 3-4 Oreo cookies crushed
  • 3 Oreo cookies separated

Instructions

    Cup of Yum
  1. Preheat the oven to 325ºF.
  2. Prepare the muffin tin by lining it with cupcake liners.
  3. Using a hand mixer, beat the cream cheese in a large bowl until fluffy.
  4. Add in the sugar, and beat for another few minutes.
  5. Mix in the egg, mix until combined. Add in the sour cream and mix until combined.
  6. Add in 1/2 tablespoon flour, and mix in until combined.
  7. Add half an oreo cookie to your muffin tin to make the base of the cheesecake cups.
  8. Pour in the cheesecake batter on top, about halfway to the top.
  9. Add in crushed oreo cookies. Top with remaining cheesecake batter, about 3/4 of the way to the top.
  10. Bake in the oven for 18-22 minutes.
  11. You'll notice the edges will be set once the cheesecake is done baking.
  12. Turn off the oven, and open the oven door to cool the cheesecake cups for about 10-15 minutes.
  13. Remove from the oven, set the pan on a wire rack, and let it cool completely.
  14. Refrigerate for 2-4 hours before serving.
  15. Oreo cheesecake cups can be stored in an airtight container in the refrigerator for up to 5 days.