These creamy individual cheesecakes are filled with Oreo pieces and have a whole Oreo cookie at the bottom, making it pretty and quick to prepare.
Pinterest has been an obsession of mine for a while now. I thought I was getting better lately, but I’m pretty sure I’m only getting worse. Many of the images are starting to repeat themselves, which means one of two things: either Pinterest has a lousy algorithm, or I’m spending too much time there. I’m pretty sure it’s the latter. But the reason I love Pinterest so much is because it constantly inspires me in my baking, such as when I saw this genius idea of using a whole cookie as crust. I don’t know how I didn’t come up with that myself, but it’s incredible!
It’s all Oreo goodness. Using a whole Oreo cookie as the crust doesn’t only make those babies pretty, but also delicious and easy to prepare. Just place one cookie at the bottom of each paper-lined muffin cup. Easy! Then there are a few more Oreos that go into the creamy filling, making this whole thing even better.
No mixer? No problem, you can mix the whole thing by hand. I like using the mixer for a velvety, lump-free texture, but if you don’t have one, just mix the ingredients in the same order the recipe suggests. Mix just until smooth—you don’t want to incorporate too much air into the batter.
The recipe yields about 18 cupcakes, depending on your muffin pan size. I usually like when recipes yield exactly 12 muffins, but the measurements made more sense this way.
The cheesecakes centers may sink slightly while cooling. That’s ok. If it bothers you, or if you just want these to look as appetizing as possible, you can always discard the muffin liners and serve the cheesecakes upside down so that the cookie side is facing up (my preference).
You may also like:
Oreo stuffed chocolate chip cookies
Unbelievable peanut butter pie with Oreo crust
Snickers cheesecake
- 25 Oreo cookies, divided (18 for bottom, 7 for filling)
- 450 g/16 oz (2 packages) full-fat cream cheese, at room temperature
- ½ cup (100 g/3.5 oz) granulated sugar
- ½ cup (120 ml) sour cream
- ½ teaspoon pure vanilla extract
- 2 large eggs
- Preheat oven to 320F/160C. Line 18 muffin cups with liner papers (use a standard muffin pan, not mini). Place one whole Oreo cookie at the bottom of each paper-lined muffin cups. Coarsely chop the other cookies and set aside.
- In a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat another 2 minutes. Add sour cream and vanilla extract and beat until smooth. Add eggs, one at a time, until fully combined. Scrape down the sides and bottom of the bowl as necessary. Fold in chopped Oreo cookies.
- Pour batter into muffin cups. Bake for 20 minutes until set (it’s ok if the center is slightly wobbly). Allow to cool completely, then refrigerate for at least 4 hours, preferably more. The cheesecakes may slightly sink at the center while cooling.
- You can discard paper liners and serve the cheesecakes upside down so that the cookie side is facing up.
- Store cheesecakes in an airtight container in the refrigerator for up to 5 days.
19 Comments
Aimee / Wallflower Girl's Kitchen
February 29, 2016 at 7:06 amGood lord these sound amazing.
Shiran
February 29, 2016 at 12:50 pmThanks Aimee! 🙂
Allie | In This Kitchen
February 29, 2016 at 5:31 pmI love these things so much. For some reason Oreos on their own don’t wow me too much, but Oreo inside any other dessert is just heavenly!
Shiran
March 2, 2016 at 4:27 amIt’s so true! They are so much better inside desserts!
Abdalrhman
April 10, 2016 at 9:43 amMy thoughts exactly. Mix anything with oreo and it will taste heavenly.
Rose
March 31, 2016 at 9:51 pmI will try this weekend. Oreo cheesecake for a change! Hmm..hmm my nieces will.surely love them. Thankd. Can I get away without baking it minus the eggs?
Shiran
April 2, 2016 at 12:21 pmHi Rose! The eggs are necessary for this recipe, so unfortunately you can’t omit them.
Aika
April 29, 2016 at 10:53 pmHello. Thank you for the recipe. Can I substitute the cream cheese for the ricotta??
Shiran
May 1, 2016 at 5:24 amHi Aika. I suggest to stick to the recipe because if using ricotta, the texture would be very different. Also, the cream cheese goes perfect with the cookies!
Name*Donna
July 7, 2016 at 9:27 pmMini muffin tins?
Shiran
July 10, 2016 at 3:34 amHi Donna, you need to use a standard muffin pan, not mini.
Jacqueline
February 14, 2017 at 10:54 pmHi, will this work without the whole oreo at the bottom or would that be disastrous?
Shiran
February 15, 2017 at 4:59 amYou mean making just the cheesecake batter? You can use any other cookie crust for the bottom. It should be ok without it as well, but the cake will be very delicate.
Autumn
October 26, 2018 at 6:15 pmIt says 16oz cream cheese. 2 packages. Does that mean 8 and 8 or 16 and 16
Shiran
October 28, 2018 at 9:59 amYou need to use 16 ounces in total (two 8-ounce packages).
Lani C. Ocariza
January 20, 2019 at 8:11 pmHi Shiran, i am yout biggest fan and an avid follower. I love baking too. May i ask, can i omit sour cream?
Shiran
February 6, 2019 at 6:42 amThank you so much! You can omit it, but it’s delicious 🙂
Deb
July 23, 2019 at 1:39 pmCan I freeze these?
Shiran
July 30, 2019 at 2:55 amYes. To thaw, place it overnight or for a few hours in the fridge.