Mini Oreo Cheesecakes are fun and easy to make! This recipe uses simple ingredients, but the cheesecake layer is silky smooth and each one is topped with homemade whipped cream!
18mini Oreos for decoratingand Oreo crumbs, if desired
Instructions
Preheat the oven to 325°F.
Line standard muffin tins with cupcake liners and place one Oreo cookie in the bottom of each liner.
In a large mixing bowl, beat the cream cheese until smooth and fluffy.
Add sugar and vanilla extract and beat until fully combined.
Beat in the sour cream.
Add in 1 egg at a time and stir by hand until combined.
Fold in chopped Oreos.
Scoop cheesecake mixture over the Oreo lined cupcake liners in the muffin tin. Fill each tin almost to the top.
Bake for 20 minutes until the cheesecakes are set and dry to the touch on top.
Allow cheesecakes to cool to room temperature (about 30 minutes) and then place in the refrigerator to chill for 1 to 2 hours.
To make the whipped cream, whip heavy cream until soft peaks form. Add in the powdered sugar and continue whipping until stiff peaks form.
Pipe whipped cream onto the tops of the chilled cheesecakes. Garnish with mini Oreos and chopped Oreo crumbs.
Notes
Storage: Store, loosely covered, in the refrigerator for up to 1 week or in the freezer for up to 2 months.Notes: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling. I always switch to a spatula and mix the rest by hand once I add the first egg.I also like to add a pan with water to the oven while baking. The pan can go on the rack under the cheesecakes. This makes the oven environment more moist and prevent cracking. It also helps to create creamier, smooth cheesecakes.The Oreo cookie as the base crust is a fun variation on standard cheesecake or Oreo crusts. It’s super easy and the cookie holds up after being baked and chilled. It is a bit soft - it doesn’t hold its crunch – making it easy to bite into the cheesecakes.Recipe makes 14-18 cheesecakes, depending on the shape of your muffin tin and how full you fill the crusts.