Description
Mini Oreo Cheesecakes with a creamy oreo filling and a chocolate cookie crust are a delightful treat for Oreo lovers. Irresistibly decadent!
Ingredients
Scale
- 24 Oreo cookies (regular, not Double Stuf)
- 2 tablespoons unsalted butter, melted
- 16 ounces cream cheese, at room temperature
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 12 Oreo cookies, roughly chopped
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 12 mini Oreo cookies for garnish
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners. This recipe makes exactly 12 perfectly-sized Mini Oreo Cheesecakes. The paper liners make removal easy and create a more finished look.
- Step 2: Create the Oreo Crust Place one whole Oreo cookie at the bottom of each cupcake liner. These will serve as your perfect crust without any crushing required! For an enhanced crust, crush the remaining 12 Oreos into fine crumbs, mix with the melted butter, and press about 1 tablespoon into each liner over the whole cookie. This double-Oreo base creates an irresistible foundation for your cheesecakes.
- Step 3: Prepare the Cheesecake Batter In a large bowl, beat the cream cheese on medium-low speed until completely smooth and free of lumps, about 1-2 minutes. Add the sugar and beat until just incorporated. Add the eggs one at a time, beating on low speed just until each is incorporated. Gently fold in the sour cream, vanilla extract, and salt until just combined.
- Step 4: Add the Oreo Pieces Fold the roughly chopped Oreo cookies into the batter gently with a spatula. The goal is to maintain visible Oreo pieces throughout the cheesecake for that perfect cookies-and-cream effect. Be careful not to break them down too much – those cookie chunks create wonderful texture in your Mini Oreo Cheesecakes.
- Step 5: Fill and Bake Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Place the muffin tin in the oven and bake for 20-22 minutes, until the edges appear set but the centers still have a slight jiggle. They’ll continue to set as they cool. Resist the urge to overbake – this is the secret to maintaining that perfectly creamy texture.
- Step 6: Cool Properly Allow the cheesecakes to cool in the muffin tin for 30 minutes at room temperature, then transfer to the refrigerator to chill for at least 3 hours or preferably overnight. This patience-testing waiting period is essential for the flavors to meld and the texture to develop fully in your Mini Oreo Cheesecakes.
- Step 7: Add Finishing Touches Just before serving, prepare the optional whipped topping by whipping the heavy cream with sugar and vanilla until stiff peaks form. Pipe or dollop onto each cheesecake and garnish with a mini Oreo cookie for that perfect Instagram-worthy finish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg