The Oreo crust is easy to make with just two ingredients, and the Oreo cheesecake filling is smooth and creamy. There's never a bad time to eat these Mini Oreo Cheesecakes for dessert!
INGREDIENTS
SERVINGS: 12 MINI CHEESECAKESFOR THE CRUST:– 12 Oreo– 2 tablespoons (28 grams) butter , meltedFOR THE CHEESECAKE FILLING:– 12 ounces brick-style cream cheese , softened to room temperature– 1/4 cup (60 grams) sour cream , room temperature– 1/3 cup (65 grams) granulated sugar– 1 teaspoon vanilla extract– 1 large egg , room temperature– 6 Oreos , crushed
INSTRUCTIONS
Preheat the oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan with nonstick cooking spray. Line each cavity of a 12-count muffin pan with cupcake liners for easier removal.
1
Mix Oreos in a blender or food processor until fine crumbs. Mix the crumbs and melted butter in a bowl. Mix until all crumbs are moistened.
2
Spread the filling out evenly among the 12 holes in the mini cheesecake pan and press each one down firmly to make a single layer.
3
Refrigerate it with the lid on for at least an hour. Remove it from the pan and cut into bars. Remove from oven after 5 minutes at 325°F and cool. Make the filling at 325°F in the oven.
4
Mix cream cheese in a stand mixer with the paddle attachment or a large electric mixer bowl until smooth. Stir in the sour cream, granulated sugar, and vanilla extract, scraping bowl sides as needed.
5
Stir the egg on low speed until just combined, then gently fold in the crushed Oreos. Spread cheesecake evenly in all 12 cavities and return the pan to the oven.
6
Remove from oven and cool for 1 hour at room temperature. Wrap tightly in plastic and refrigerate for 2–3 hours or overnight. When chilled, remove cheesecakes from pan, serve, and enjoy!