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Mini Oreo Cheesecakes

Mini Oreo Cheesecakes

These creamy individual cheesecakes are filled with Oreo pieces and have an entire Oreo cookie crust.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
YIELD 18 individual cheesecakes

Ingredients

  • 25 Oreo cookies, divided (18 for bottom, 7 for filling)
  • 2 packages full-fat cream cheese (448g), at room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (120 ml) sour cream
  • ½ teaspoon pure vanilla extract
  • 2 large eggs

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. You can discard paper liners and serve the cheesecakes upside down so that the cookie side is facing up.
  5. Store cheesecakes in an airtight container in the refrigerator for up to 5 days.