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Mini Oreo Cheesecakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 pieces
Calories 350
Delightful mini cheesecakes with Oreo crusts, perfect for a quick and indulgent treat.

Ingredients

Oreo Cookies for lining

  • 12 pieces full-size Oreo cookies (for lining cupcake liners)

Oreo Cookies, crushed

  • 18 pieces full-size Oreo cookies (finely crushed)
  • 4 tablespoons unsalted butter (melted)
  • 16 ounces full-fat cream cheese (softened)
  • 0.67 cup granulated sugar
  • 0.25 cup full-fat sour cream (room temperature)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs (room temperature)
  • 6 full-size Oreo cookies coarsely chopped Oreo cookies

Optional Garnish

  • whipped cream or Cool Whip
  • Mini Oreo cookies
  • additional chopped Oreos
  • chocolate syrup or ganache

Instructions 

  • Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with liners and place a whole Oreo at the bottom of each.
  • Finely crush 18 Oreos, mix with melted butter, and press over the whole Oreos in each liner to form the crust.
  • Beat softened cream cheese until smooth, then mix in sugar, sour cream, and vanilla until combined.
  • Add eggs one at a time, then fold in chopped Oreos. Spoon into liners and bake for 18-22 minutes.
  • Cool in oven with door ajar, then on a wire rack. Chill in refrigerator for at least 4 hours or overnight.
  • Remove from liners, garnish with whipped cream, mini Oreos, or chocolate drizzle before serving.

Notes

Chill thoroughly for best results and flavor.
Calories: 350kcal
Cost: $15
Course: Dessert
Keyword: cheesecake, Oreo