why make this recipe
Mini Oreo Cheesecakes are a perfect treat for anyone who loves the classic flavor of Oreos combined with creamy cheesecake. They’re easy to make and great for sharing at parties, gatherings, or just enjoying at home with family. These mini desserts are a fun twist on traditional cheesecakes, offering bite-sized goodness that anyone can enjoy. Plus, the combination of Oreo cookies with the rich cream cheese filling makes these mini cheesecakes extra special.
how to make Mini Oreo Cheesecakes
Ingredients:
- 12 oz. cream cheese, room temperature
- ½ cup granulated sugar
- ¼ cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup Oreo cookies, crushed
- 12 whole Oreo cookies
- ½ cup sour cream
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
- ½ cup Oreo cookies, crushed or coarsely chopped for topping
Directions:
- Preheat the oven to 350 F (177 C). Line a muffin pan with cupcake liners.
- In a large mixing bowl, beat the cream cheese on low until smooth. Add sugar and beat for about 2 minutes. Mix in the sour cream and vanilla extract until well combined.
- Beat in eggs one at a time on low, being careful not to overmix. Stir in crushed Oreo cookies by hand.
- Place a whole Oreo cookie at the bottom of each cupcake liner and fill with the cheesecake mixture.
- Bake for 14 – 16 minutes. Let cool for 1 hour, then chill in the fridge for at least 6 hours.
- For the topping, mix sour cream, sugar, and vanilla extract together until combined.
- Top each mini cheesecake with the sweetened sour cream and more crushed Oreo cookies.
how to serve Mini Oreo Cheesecakes
Serve these mini Oreo cheesecakes chilled. They make a delightful dessert for any occasion. You can plate them individually or present them on a platter for guests to help themselves. Garnish with extra crushed Oreo cookies for a nice touch.
how to store Mini Oreo Cheesecakes
You can store leftover mini Oreo cheesecakes in the fridge. Keep them in an airtight container, and they should last for about 3 to 5 days. Make sure they are well-sealed to prevent them from absorbing any other odors in the fridge.
tips to make Mini Oreo Cheesecakes
- Make sure all your ingredients are at room temperature for the best mixing.
- Do not overmix the batter after adding the eggs.
- You can add more crushed Oreos to the batter if you want a stronger flavor.
- To make serving easier, use a small spatula to lift the mini cheesecakes out of the liners.
variation
If you want to try a different flavor, you can swap out the crushed Oreos for another cookie, like chocolate chip cookies or vanilla wafers. You can also mix in flavors like peppermint or caramel into the cheesecake batter for a unique twist.
FAQs
1. Can I freeze Mini Oreo Cheesecakes?
Yes, you can freeze them! Place them in an airtight container and freeze for up to two months. Just let them thaw in the fridge before serving.
2. What can I use instead of cream cheese?
You can substitute cream cheese with mascarpone cheese or a non-dairy cream cheese for a different flavor and texture.
3. Can I use reduced-fat cream cheese?
Yes, reduced-fat cream cheese can be used, but the consistency and flavor might be slightly different.
Mini Oreo Cheesecakes
Ingredients
Method
- Preheat the oven to 350 F (177 C) and line a muffin pan with cupcake liners.
- In a large mixing bowl, beat the cream cheese on low until smooth.
- Add granulated sugar and beat for about 2 minutes. Mix in sour cream and vanilla extract until well combined.
- Beat in eggs one at a time on low, being careful not to overmix.
- Stir in crushed Oreo cookies by hand.
- Place a whole Oreo cookie at the bottom of each cupcake liner and fill with the cheesecake mixture.
- Bake for 14 to 16 minutes.
- Let cool for 1 hour, then chill in the fridge for at least 6 hours.
- Mix sour cream, sugar, and vanilla extract together until combined.
- Top each mini cheesecake with the sweetened sour cream and more crushed Oreo cookies.
