Mini Oreo Cheesecakes
These mini Oreo cheesecakes are the ultimate bite-sized dessert! With a whole Oreo cookie crust and a rich, creamy cheesecake filling loaded with crushed Oreos, they’re easy to make in a muffin pan and perfect for parties, holidays, or whenever you’re craving a miniature Oreo cheesecake.
Ingredients
- 12 Regular-Stuffed Oreos to line each cupcake liner with
- 12 ounces Cream Cheese softened
- ¼ cup Sour Cream
- ½ cup Sugar
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 5 Coarsely Chopped Oreos for filling
- 5 Coarsely Chopped Oreos for topping
Instructions
- Preheat the oven to 325℉. Line a regular-sized muffin pan with 12 muffin liners. Add an Oreo to the bottom of each liner.
- In a medium-sized bowl, mix together cream cheese, sour cream, sugar, eggs, and vanilla with a hand mixer. Add 5 coarsely chopped Oreos and mix into the batter.
- Spoon batter into each muffin liner until ¾ full. Coarsely chop 5 Oreos and sprinkle on top of each one.
- Bake in the oven for 24-25 minutes. Let cool for 30 minutes.
- Refrigerate mini cheesecakes uncovered for 2-4 hours.
Nutrition
Calories: 249kcalCarbohydrates: 26gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 45mgSodium: 181mgPotassium: 101mgFiber: 1gSugar: 19gVitamin A: 431IUVitamin C: 0.04mgCalcium: 39mgIron: 3mg