Description
Creamy and rich Mini Oreo Cheesecakes with a deliciously crunchy Oreo base, perfect for gatherings or a cozy night in.
Ingredients
Scale
- 18 Oreos, crushed
- 4 oz cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp butter, melted
- Mini Oreo cookies for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare the crust: Mix crushed Oreos with melted butter until combined.
- Pack the mixture tightly into the bottom of a muffin tin lined with cupcake liners.
- Blend the cream cheese and sugar together until creamy and smooth.
- Add the sour cream and vanilla extract, mixing well until fully combined.
- Pour the mixture over the Oreo crusts, filling each liner about three-quarters full.
- Bake for 20-25 minutes, until the centers are set but not overcooked.
- Let them cool for at least 30 minutes before refrigerating for at least two hours.
- Top with mini Oreos or your favorite whipped topping when ready to serve.
Notes
These cheesecakes can be made ahead of time and stored in the fridge for up to five days. They also freeze well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Mini Oreo Cheesecakes, dessert, easy cheesecake, party food, chocolaty treat