Mini Oreo Cheesecake Recipe
Oreo cheesecake on an oreo cookie crust.
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Ingredients
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Crust
Cheesecake Filling
Method
Crust Preparation
- 1
Crush the Oreos
In a food processor, pulse the Oreo cookies until they are finely crushed.
- 2
Melt the butter
In a small saucepan, melt the unsalted butter over low heat.
- 3
Combine ingredients
In a mixing bowl, combine the crushed Oreo cookies with the melted butter, mixing until well combined.
- 4
Form the crust
Press the mixture firmly into the bottom of a mini cheesecake pan or muffin tin to form an even layer. Set aside.
Cheesecake Filling Preparation
- 5
Prepare the cream cheese
In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer.
- 6
Add sugar and sour cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.
- 7
Incorporate vanilla and eggs
Add the vanilla extract and eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 8
Fold in crushed Oreos
Gently fold in the crushed Oreo cookies into the cheesecake mixture until evenly distributed.
- 9
Fill the crust
Spoon the cheesecake filling into the prepared Oreo crust, filling each section of the pan evenly.
Baking and Cooling
- 10
Preheat the oven
Preheat your oven to 325°F (160°C).
- 11
Bake the cheesecakes
Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center is slightly jiggly.
- 12
Cool down
Turn off the oven, crack the oven door, and let the cheesecakes cool in the oven for about 30 minutes.
- 13
Refrigerate
Remove the cheesecakes from the oven and let them cool to room temperature before refrigerating for at least 2 hours or until fully chilled.
