Mini Oreo Cheesecakes: Easy Indulgence for Home Bakers
Deliciously rich mini Oreo cheesecakes that are perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 16 Oreo cookies
- 2 tablespoons unsalted butter, melted
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 5 Oreo cookies, crushed (for topping)
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a food processor, crush 16 Oreos into fine crumbs. Mix with melted butter and press into the bottom of each muffin liner.
- In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add vanilla, eggs, and sour cream, mixing until combined.
- Spoon the cream cheese mixture over the Oreo crusts, filling each cup nearly to the top.
- Bake for about 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Let cool to room temperature, then refrigerate for at least 2 hours.
- Top with crushed Oreos before serving.
Notes
- For a chocolate twist, add cocoa powder to the cheesecake mixture.
- Make sure all ingredients are at room temperature for a smooth batter.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg