Mini Oreo Cheesecake

Scribbled Underline

Ingredients needed

18 Oreo cookies

– 2 – 8 oz. packages cream cheese softened – ⅔ cups granulated sugar – 1 teaspoon vanilla extract – 1/2 cup sour cream – 2 eggs – 6 standard Oreo cookies finely chopped

– 2 cups heavy whipping cream – 6 tablespoons powdered sugar – 18 mini Oreos for decorating

Place the paper liners in the muffin pan and preheat the oven to 325 degrees.  Also, place one Oreo cookie in the bottom of each liner.

Step 1:

In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add sugar and vanilla extract and beat until fully combined.

Step 2:

Beat in the sour cream. Add in 1 egg at a time and stir by hand until combined.

Step 3:

Fold in chopped Oreos. 

Step 4:

Scoop cheesecake mixture over the Oreo lined cupcake liners in the muffin tin. Fill each tin almost to the top.

Step 5:

Bake for 20 minutes until the cheesecakes are set and dry to the touch on top.

Step 6:

Allow cheesecakes to cool to room temperature (about 30 minutes) and then place in the refrigerator to chill for 1 to 2 hours.

Step 7:

To make the whipped cream, whip heavy cream until soft peaks form. Add in the powdered sugar and continue whipping until stiff peaks form.

Step 8:

Pipe whipped cream onto the tops of the chilled cheesecakes. Garnish with mini Oreos and chopped Oreo crumbs.

Step 9:

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