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.
Equipment
- Muffin liners
Ingredients
Crust:
- 12 Oreo cookies
- 2 tablespoons (26 g) unsalted butter melted
Filling:
- 16 ounces (450 g) full fat cream cheese softened to room temperature
- ½ cup (100 g) granulated sugar
- 2 large eggs at room temperature
- ¼ cup (62 g) sour cream
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon salt
- 10 Oreo cookies roughly chopped
Topping:
- ½ cup (240 ml) heavy cream
- 2 tablespoons powdered sugar
- 12 mini Oreos
Instructions
- Adjust the oven rack to the lower-middle position. Preheat oven to 350°F (180°C) or 160° fan oven, 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.
- 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.
- In the bowl of a stand mixer, (or using a hand mixer and mixing bowl) beat the softened cream cheese and granulated sugar until smooth and creamy. 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.
- Finally, add the chopped Oreos and mix well.
- Divide the cheesecake batter between the 12 muffin cups, being careful to not overflow the paper liners.
- 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.
- 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. Use a piping bag to add a dollop of whipped cream to each of the chilled cheesecakes, then top with a mini Oreo.
Notes
- I like to use my food processor to turn Oreos into very fine crumbs for the crust. You can also crush the cookies using a large Ziploc bag and a heavy rolling pin or meat mallet instead.
- Be sure to press down the cookie crust. Use your fingers, or a small flat-bottomed glass or measuring cup to compact the crumbs to make a solid, sturdy layer. Check out my Graham Cracker Crust recipe if you need more tips and tricks for making the best cookie crusts.
- Use full-fat ingredients to make cheesecake. Avoid low-fat or fat-free cream cheese or sour cream for this recipe, it just doesn't taste as good!
- Mini Oreos are adorable on top of these mini cheesecakes, but if you can't find them, you can use whole or cut in half regular-sized Oreos instead.
- Decorate just before serving. You don't necessarily need to do this, but I like to make sure that the whipped cream is fresh and the mini Oreos are still crisp!
- If you need a shortcut, use pre-made whipped topping (Cool Whip, or similar) instead of making fresh whipped cream.
- Storing: These mini Oreo cheesecakes can be stored in an airtight container in the fridge for up to 5 days.
- Freezing: You can also freeze them, wrapped individually, for up to 3 months. Just let them thaw in the fridge overnight before serving.
Nutrition
Serving: 1mini cheesecake | Calories: 401kcal | Carbohydrates: 36g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 290mg | Potassium: 157mg | Fiber: 1g | Sugar: 25g | Vitamin A: 786IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/mini-oreo-cheesecakes/