Description
Delicious and easy-to-make mini cheesecakes featuring a crunchy Oreo crust and a creamy, rich filling packed with more Oreo pieces.
Ingredients
Scale
12 Oreos
2 tablespoons (28 grams) butter, melted
12 ounces brick-style cream cheese, softened to room temperature
1/4 cup (60 grams) sour cream, room temperature
1/3 cup (65 grams) granulated sugar
1 teaspoon vanilla extract
1 large egg, room temperature
6 Oreos, crushed
Instructions
- Step 1: Preheat the oven to 325°F. Spray a 12-count mini cheesecake pan with nonstick spray, or line a standard muffin pan with cupcake liners.
- Step 2: To make the crust, process 12 Oreos in a food processor into fine crumbs. Transfer to a bowl and mix with the melted butter until all crumbs are moistened.
- Step 3: Press the crumb mixture firmly and evenly into the bottom of the prepared pan cavities.
- Step 4: Bake the crusts for 5 minutes. Remove from the oven and set aside to cool, leaving the oven on.
- Step 5: To make the filling, beat the softened cream cheese in a large bowl with an electric mixer until smooth.
- Step 6: Add the sour cream, granulated sugar, and vanilla extract. Mix until well combined, scraping the sides of the bowl as needed.
- Step 7: Add the egg and mix on low speed just until combined. Gently fold in the 6 crushed Oreos with a spatula.
- Step 8: Spoon the cheesecake filling evenly over the pre-baked crusts in the pan.
- Step 9: Bake for 15 to 17 minutes, or until the tops of the cheesecakes are set.
- Step 10: Remove from the oven and allow the cheesecakes to cool at room temperature for at least 1 hour.
- Step 11: Cover the pan tightly with plastic wrap and transfer to the refrigerator to chill for at least 2 to 3 hours, or overnight.
- Step 12: Once fully chilled, carefully remove the cheesecakes from the pan, serve, and enjoy.
Notes
For easier removal when using a standard muffin pan, it is highly suggested to use cupcake liners.
Ensure the cream cheese, sour cream, and egg are at room temperature to achieve a smooth, lump-free filling.
Do not overmix the batter after adding the egg, as this can cause the cheesecakes to crack.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American