Description
These mini Oreo cheesecakes are creamy, rich, and perfectly portioned, topped with extra Oreo crumbs for a delightful crunch. They are easy to make and a crowd-pleasing treat for any occasion.
Ingredients
- Oreo Cookies: 24 cookies, crushed – forms a firm, chocolatey crust
- Unsalted Butter: 4 tablespoons, melted – binds the cookie crust together
- Cream Cheese: 16 ounces, softened – provides the creamy, luscious filling
- Granulated Sugar: 2/3 cup – sweetens the cheesecake filling
- Vanilla Extract: 1 teaspoon – enhances the overall flavor
- Sour Cream: 1/2 cup – adds richness and a slight tang
- Eggs: 2 large – helps the cheesecake set while keeping it smooth
- Extra Oreo Crumbs: 6 cookies, finely crushed – for topping each mini cheesecake
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- Mix crushed Oreos with melted butter and press into the bottom of each muffin cup.
- Beat cream cheese with sugar until smooth, then add vanilla, sour cream, and eggs, mixing gently until combined.
- Spoon the cheesecake filling over each crust, filling nearly to the top.
- Bake for 18-20 minutes until the edges are set and the center slightly jiggles.
- Let cool to room temperature, then refrigerate for at least 2 hours.
- Top with extra crushed Oreos before serving.
Notes
- Chill fully to ensure clean slices.
- Avoid overmixing eggs to prevent cracks.
- Use room-temperature ingredients for smooth consistency.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Mini Oreo Cheesecake, Mini Cheesecake, Oreo Dessert, Bite-Sized Cheesecake, Creamy Cheesecake