Cookies and Cream Mini Cheesecakes
Indulge your sweet tooth with these decadent Cookies and Cream Mini Cheesecakes—bite-sized treats that are as creamy as they are delightful! Perfectly portioned, each mini cheesecake features a whole Oreo cookie as the crust, topped with a luscious cream cheese filling infused with crushed Oreos for the ultimate cookies-and-cream experience. Ready in under an hour with minimal prep time, these adorable desserts boast a velvety texture and rich flavor that’s perfect for parties, potlucks, or simply treating yourself. Garnish with whipped cream and extra Oreo crumbs for a show-stopping finish that will tempt both kids and adults alike. Easy to make, irresistibly delicious, and utterly Instagrammable, these mini cheesecakes are a must-try for Oreo lovers everywhere!
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Ingredients
- 12 pieces Oreo cookies
- 16 ounces Cream cheese, softened
- 0.5 cups Granulated sugar
- 0.5 cups Sour cream
- 1 teaspoons Vanilla extract
- 2 pieces Large eggs
- 6 pieces Additional Oreo cookies, crushed
Directions
Step 1
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
Step 2
Place one whole Oreo cookie at the bottom of each cupcake liner. This will act as the crust for the cheesecake.
Step 3
In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes.
Step 4
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully combined.
Step 5
Crack the eggs into a separate bowl. Add them one at a time to the cream cheese mixture, mixing on low speed after each addition until just combined. Do not overmix.
Step 6
Gently fold in the crushed Oreo cookies using a spatula, ensuring the mixture is uniform and the cookies are evenly distributed.
Step 7
Spoon the cheesecake batter evenly into the prepared muffin cups, filling each about 3/4 full.
Step 8
Tap the muffin tin gently on the counter to release any air bubbles in the cheesecake batter.
Step 9
Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the centers are set and slightly jiggly when shaken.
Step 10
Remove the muffin tin from the oven and allow the cheesecakes to cool in the tin on a wire rack for 30 minutes.
Step 11
Transfer the cheesecakes (still in the liners) to the refrigerator and chill for at least 2 hours or until completely set.
Step 12
Once chilled, remove the cheesecakes from the liners, serve as is, or garnish with whipped cream and extra Oreo crumbs if desired.
Nutrition Facts
| Serving size | (976.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3322.8 |
| Total Fat 232.9g | 0% |
| Saturated Fat 124.9g | 0% |
| Cholesterol 931.7mg | 0% |
| Sodium 2500.0mg | 0% |
| Total Carbohydrate 285.6g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 207.8g | |
| Protein 51.4g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 733.0mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 920.0mg | 0% |
Source of Calories