Description
A tray of creamy mini Oreo cheesecakes topped with whipped cream and crushed Oreo crumbs, served in cupcake liners on a rustic wooden table.
Ingredients
Scale
- 1 package of Oreo cookies (about 36 cookies)
- 2 tablespoons of unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F (160°C).
- Line a muffin tin with cupcake liners.
- Crush the Oreo cookies and mix with melted butter.
- Press the cookie mixture into the bottom of each cupcake liner to form the crust.
- In a large bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, and mix until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and heavy cream until smooth.
- Pour the cheesecake mixture over the crust in each liner.
- Bake for 20-25 minutes or until the centers are set.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
- For a richer flavor, use double-stuffed Oreos.
- These cheesecakes can be topped with whipped cream or chocolate sauce.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Mini Oreo Cheesecakes, Cheesecake Recipe, Oreo Dessert