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Mini Oreo Cheesecakes

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These mini Oreo cheesecakes feature a whole Oreo crust, creamy cheesecake filling, and optional whipped cream topping. They are rich, bite-sized desserts perfect for parties and celebrations.

Ingredients

  • 16 Oreo cookies, divided (plus 12 extra for topping, if desired)
  • 12 ounces cream cheese, room temperature
  • 1/2 cup granulated white sugar
  • 1/3 cup sour cream or plain Greek yogurt, room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
  2. Place 1 Oreo cookie in the bottom of each liner. Roughly chop the remaining 4 Oreos and set aside.
  3. In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream, vanilla extract, and eggs, mixing just until combined. Fold in the chopped Oreos.
  4. Divide the batter evenly among the prepared cups.
  5. Bake for 15 to 17 minutes, until the edges are set and the centers slightly jiggle.
  6. Cool in the pan on a wire rack for 30 minutes. Cover lightly and refrigerate for 3 to 4 hours until fully chilled.
  7. If desired, whip the heavy cream and powdered sugar together until stiff peaks form.
  8. Top each cheesecake with whipped cream and garnish with an Oreo cookie if desired.
  9. Serve chilled.

Notes

  • Room-temperature ingredients help create a smooth cheesecake filling.
  • Avoid overmixing after adding the eggs to prevent cracking.
  • Store covered in the refrigerator for up to 4 days.
  • Greek yogurt can be substituted for sour cream.
  • For best texture, chill completely before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/mini-oreo-cheesecakes-recipe/