Mini Oreo Cheesecakes
These Mini Oreo Cheesecakes pack tons of creamy, delicious flavor into one small package. Can anyone say "Portion Control"?!?! Simple, 5 ingredient Oreo infused cheesecake is baked on top of an easy oreo cookie crust. It's a super kid-friendly dessert and great for parties, pitch ins or potlucks!
Servings 24 Cheesecakes
Ingredients
- 24 Oreo cookies divided
- ¼ cup butter melted
- 3 8- ounce packages cream cheese softened
- 1 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 eggs
- Whipped cream for topping optional
Instructions
- Preheat the oven to 350 degrees. Line two muffin pans with cupcake liners.
- Place 10 cookies in a zip top bag. Use a rolling pin to crush the cookies, the set the bag aside.
- Separate each of the other cookies into two halves. Dip each half in the melted butter and place one cookie in the bottom of each cupcake liner.
- In a large bowl, beat together the cream cheese, sugar, sour cream, and vanilla until smooth and creamy.
- Add the eggs, one at a time, beating between each addition.
- Fold in half the crushed cookies
- Spoon the cheesecake mixture into the cupcake liners over the top of the cookies, filling each liner around 2/3 of the way full. Sprinkle the remaining crushed cookies over the top of each mini cheesecake.
- Bake in the preheated oven for 30 to 35 minutes, until the center of the cheesecakes is set and no longer jiggles.
- Allow the cheesecakes to cool in the pan until they reach room temperature, then transfer them to the refrigerator to chill for at least one hour.
- When ready to serve, top with whipped cream and additional cookie crumbs, if desired.
