Irresistible Mini Oreo Cheesecake: 24 Bites of Bliss
Mini Oreo cheesecakes are a delicious and easy to make dessert. They combine the creamy texture of cheesecake with the crunchy, chocolatey flavor of Oreo cookies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 24 Oreo cookies, 12 left whole, 12 crushed
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- Place one whole Oreo cookie at the bottom of each liner.
- In a bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing well.
- Add eggs one at a time, beating after each addition. Stir in sour cream and heavy cream.
- Fold in the crushed Oreo cookies.
- Spoon the mixture over the Oreo cookies in the liners, filling almost to the top.
- Bake for 20-25 minutes until the edges are set but the centers are slightly jiggly.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
Notes
- Use room temperature ingredients for a smoother batter.
- Do not overmix the batter to avoid cracks.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg