Mini Oreo Cheesecakes

These mini Oreo cheesecakes are so easy, creamy and chocolaty! The Oreo base acts like a crispy crunchy crust. It also adds chocolate flavor. They take only 25 minutes from start to finish. Great for birthdays, Christmas, Valentine’s Day, and more. These mini cheesecakes with Oreo crust are such a fun and delicious little tasty dessert!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12 servings

Calories: 337 kcal per serving

Ingredients

12 - Oreos
½ cup - Oreos
16 ounces - room temperature cream cheese
½ cup - granulated sugar
½ cup - sour cream
1 tsp - vanilla extract
2 - eggs

Instructions

First, preheat oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners.
Place one Oreo in the bottom of each muffin liner.
Then, make cheesecake filling. Beat room temperature cream cheese in stand mixer for 2 minutes or until completely creamy.
Add in granulated sugar and sour cream. Beat until no clumps of cream cheese remain.
Next, add in vanilla extract and eggs. Beat until just combined. Do not over mix eggs.
Fold in crushed Oreos.
Add cheesecake filling on top of Oreo in muffin liners.
Bake for 15 to 16 minutes or until cheesecakes are just slightly wobbly when pan is shaken.
Finally, remove from oven. Allow cheesecakes to cool at room temperature for 1 hour. Then transfer to the fridge to chill at least 2 hours up to overnight.

Nutrition