Mini Oreo Cheesecakes
Creamy individual cheesecakes, loaded with crushed up Oreos. These mini cheesecakes are the perfect dessert for any occasion.
Why you’ll love this recipe
These cheesecakes are baked in muffin tins, which makes them the perfect portion size. And they will bake much faster too!
They are LOADED with oreos. The perfect ratio of creamy cheesecake to delicious oreo cookies.
These cheesecakes will hold in the fridge for about 5 days, and in the freezer for 2-4 weeks, which means they make great option for a dessert that can be made ahead of time
How to make these cheesecakes
Line a muffin tin with muffin liners.
Place an Oreo on the bottom of each liner as the crust for the cheesecake.
Cream together the cream cheese, sugar, and sour cream. Beat in eggs.
Fold in chopped Oreos, and divide batter evenly into the 12 cups.
Bake in a water bath for 20-30 minutes
Chill cheesecakes and when ready to serve garnish with whipped cream.
Tips on making these cheesecakes perfectly
Do not over mix the batter. Too much air incorporated will cause cheesecakes to puff up when baking.
Coarsely chop the Oreos that are folded into the batter, this way they distributed evenly throughout.
Chill the cheesecakes in the muffin tin for several hours before unmolding. This will ensure that they will not lose their shape and will be easier to pull out of the pan.
Use room temperature cream cheese in this recipe, this will make it easier to cream the ingredients together.
Other recipe to try
Chocolate Sheet Cake with Fudge Icing
If you tried these Mini Oreo Cheesecakes or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to tag me on instagram if you make this recipe!