Mini Oreo Cheesecakes
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Mini Oreo Cheesecakes
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These easy mini Oreo cheesecake cups are a delicious dessert, made with a simple cheesecake batter and lots of crushed Oreos!
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Ingredients
- 250 grams cream cheese abt 9 oz., 1 package, room temperature
- 1/4 cup sugar
- 1/4 cup sour cream room temperature, full fat
- 1 egg room temperature
- 1/2 tablespoon all-purpose flour
- 3-4 Oreo cookies crushed
- 3 Oreo cookies separated
Instructions
- Preheat the oven to 325ºF.
- Prepare the muffin tin by lining it with cupcake liners.
- Using a hand mixer, beat the cream cheese in a large bowl until fluffy.
- Add in the sugar, and beat for another few minutes.
- Mix in the egg, mix until combined. Add in the sour cream and mix until combined.
- Add in 1/2 tablespoon flour, and mix in until combined.
- Add half an oreo cookie to your muffin tin to make the base of the cheesecake cups.
- Pour in the cheesecake batter on top, about halfway to the top.
- Add in crushed oreo cookies. Top with remaining cheesecake batter, about 3/4 of the way to the top.
- Bake in the oven for 18-22 minutes.
- You'll notice the edges will be set once the cheesecake is done baking.
- Turn off the oven, and open the oven door to cool the cheesecake cups for about 10-15 minutes.
- Remove from the oven, set the pan on a wire rack, and let it cool completely.
- Refrigerate for 2-4 hours before serving.
- Oreo cheesecake cups can be stored in an airtight container in the refrigerator for up to 5 days.
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