Description
Indulge in delicious Mini Oreo Cheesecakes! Try this easy recipe for a sweet treat. Discover the perfect dessert solution.
Ingredients
Scale
- 24 Oreos
- 16 oz full-fat cream cheese
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 12 additional Oreos
- Optional: 1 cup heavy whipping cream and 2 tablespoons powdered sugar
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 325°F (165°C). Line a standard muffin tin with 12 paper liners. This recipe creates exactly 12 perfectly-sized mini cheesecakes without waste. The moderate oven temperature ensures gentle, even baking for the creamiest texture.
- Step 2: Create the Oreo Base Place one whole Oreo cookie flat-side down into each muffin liner. No need to crush or prepare them – this simple trick creates a perfect cookie base for each Mini Oreo Cheesecake. If you prefer a more traditional crust, you can crush 12 cookies with 2 tablespoons of melted butter and press into the liners.
- Step 3: Prepare the Filling In a large mixing bowl, beat the softened cream cheese on medium-low speed for 1-2 minutes until completely smooth and free of lumps. Add the sugar and beat on low speed until just incorporated. Add eggs one at a time, mixing on low after each addition just until blended. Scrape down the sides of the bowl frequently to ensure a uniform mixture. Gently fold in the sour cream, vanilla extract, and salt until just combined.
- Step 4: Add the Oreo Magic Coarsely chop the remaining 12 Oreo cookies into small chunks – aim for pieces about 1/4 inch in size, not crumbs. The irregular pieces create delightful texture surprises throughout your Mini Oreo Cheesecakes. Gently fold these cookie pieces into the cheesecake batter until evenly distributed.
- Step 5: Fill and Bake Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full (about 3 tablespoons per cup). Place a baking dish filled with 1 inch of hot water on the lower rack of your oven, then place the muffin tin on the middle rack. Bake for 20-22 minutes, until the edges appear set but centers still have a slight jiggle when gently shaken. Avoid overbaking, as this is the primary cause of dry, cracked cheesecakes.
- Step 6: Cool Properly Turn off the oven, crack the door open slightly, and allow the cheesecakes to cool in the oven for 30 minutes. This gradual cooling prevents the dramatic temperature change that can cause cracks. Then remove from oven and cool completely at room temperature before refrigerating for at least 3 hours or preferably overnight.
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