Mini-oreo Cheesecake Recipe
Make Mini-oreo Cheesecake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust Preparation
- 1
Prepare the Oreo Crust
Preheat your oven to 350°F (175°C). In a food processor, crush the 24 Oreo cookies until they become fine crumbs. Add the melted unsalted butter and pulse until combined. The mixture should resemble wet sand.
- 2
Form the Crust
Press the Oreo crumb mixture firmly into the bottom of a 12-cup muffin tin or mini cheesecake pan, making sure it's evenly distributed. Bake in the preheated oven for 8-10 minutes, then remove and let it cool.
Cheesecake Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the 16 oz of cream cheese until smooth and creamy. Gradually add in the 1 cup of granulated sugar and continue mixing until well combined.
- 4
Add Other Ingredients
Add in the 1 tsp of vanilla extract and 1 cup of sour cream, mixing until thoroughly combined. Finally, add the 2 large eggs, one at a time, mixing on low speed until just incorporated.
- 5
Fold in Mini Oreos
Chop the 12 mini Oreo cookies and gently fold them into the cheesecake mixture.
Baking and Cooling
- 6
Fill and Bake
Pour the cheesecake filling over the cooled crusts in the muffin tin, filling each cup about 3/4 full. Bake at 350°F (175°C) for 15-20 minutes, or until the edges are set and the center is slightly jiggly.
- 7
Cool the Cheesecakes
Remove from the oven and let the cheesecakes cool in the pan for about 10 minutes. Then, transfer them to the refrigerator to cool completely, about 2 hours.
Topping Preparation
- 8
Add Whipped Cream
Once the cheesecakes are completely cooled, top each one with a generous dollop of whipped cream.
- 9
Garnish with Mini Oreos
Crush or halve the remaining 6 mini Oreo cookies and sprinkle them on top of the whipped cream for garnish.
