Mini Oreo  Cheesecakes

Mini Oreo Cheesecakes are a sweet and easy treat, baked in a muffin tin, with a crispy, buttery Oreo Crust, and creamy cheesecake filling.

Why You Should Try This Recipe:

- You can easily double this recipe to feed a larger crowd - There are bits and pieces of Oreo Cookies in every single bite - Perfect recipe for sharing and making ahead

Key Ingredients:

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sour cream - vanilla - sugar  heavy cream - cream cheese Oreos - butter - mini Oreos  eggs - powdered sugar

Let's make it!

These Mini Oreo Cheesecakes are a cookies and cream dream.

1

Preheat oven to 350°F (180°C), line a muffin pan with paper liners and set aside. Add 12 Oreos to a high speed food processor; blend until only fine crumbs remain. Add the melted butter and pulse until the mixture resembles wet sand.

2

Divide the Oreo crumb mixture evenly between the 12 prepared muffin cavities, press down firmly with your fingers or the back of a spoon; set aside.

3

In the bowl of a stand mixer, beat the softened cream cheese and granulated sugar until smooth and creamy.

4

Add the eggs, one at a time, blending well after each addition. Scrape the sides of the bowl as necessary to ensure even mixing. Beat in the sour cream, vanilla, and salt.

5

Finally, add the chopped Oreos and mix well.

6

Divide the cheesecake batter between the 12 muffin cups, being careful to not overflow the paper liners.

7

Bake the cheesecakes in the oven for 12-15 minutes, or until the center is set and no longer jiggly. Remove from the oven and allow to cool for 30 minutes before placing into the fridge for 90 minutes to chill completely.

8

Place the heavy cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment and whip until firm peaks form.

9

Use a piping bag to add a dollop of whipped cream to each of the chilled cheesecakes, then top with a mini Oreo.

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