Mini Oreo Cheesecakes are the perfect individual-sized dessert for any occasion. The crust is simply a whole oreo and the entire dessert can be made in just 1 bowl!
Mini Oreo Cheesecake Crust
The crust of these Mini Oreo Cheesecakes are as easy as can be! It’s not a tedious process where you have to separate a whole pack of oreo cookies from the middle fluf then crush them up, add butter, and mold into a pan.
Nope! We’re ALL about simple here.
For these crusts all you have to do is drop a cupcake liner into the cupcake pan then add in a whole Oreo! Nothing could be easier!
When to Make Mini Oreo Cheesecakes
Mini Oreo Cheesecakes go over well for any occasion. Some notable events that they will be sure to please are for Valentine’s Day, Christmas events, Easter, Father’s Day, and all throughout summer!
I mean they also pair well with an average Tuesday. Who am I to say when you should make yourself a delicious dessert?
Cheesecake with Sour Cream
If you’ve never made a homemade cheesecake you may be thinking the sour cream is a typo in the ingredient list.
I can confirm it is not a typo. This recipe indeed uses sour cream.
Sour cream is the perfect way to keep the cheesecakes smooth and moist. It also adds just enough acid to the mixture as to add depth to the flavors!
Storing Mini Oreo Cheesecakes
These Mini Oreo Cheesecakes don’t do well in heat. They are best eaten directly from the freezer. If they remain on the counter too long they will start to soften and make a mess!
Be sure to return an leftovers to the freezer for future enjoyment… if there are any leftovers!
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Craving More?
If you’re on the hunt for a different sweet treat then give my Peanut Butter Stuffed Chocolate Chip Cookies, Apple Cinnamon Donuts, or Moist Lemon Loaf a try!
Be sure to leave a comment below and tag me on Instagram so I can share your creations!
Mini Oreo Cheesecakes
Ingredients
- 1 Package Oreo's I used Mega Stuffed
- 1 8oz Cream Cheese 1 Package
- 1/4 Cup Sugar
- 1/4 Cup Sour Cream
- 1 Egg
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Add cupcake liners to a cupcake pan. Set in 1 Oreo into each. Set aside.
- Seperate 10 Oreo cookies from the filling. You can easily pull off one side of the cookie off, then use a spoon or knife to scrape the filling into a bowl.
- Use your hands to break cookie sides into smaller pieces.
- Microwave cookie filling in a microwave safe bowl for 30 seconds.
- In a large bowl combine softened cookie filling, cream cheese, sugar, sour cream, egg, and vanilla with a hand mixer.
- Once fully combined fold in the Oreo pieces you broke up earlier.
- Fill cupcake liners with mixture. Bake for 13-15 mnutes.
- Once done, allow to slightly cool on counter then place in freezer for 2 hours.
This is a great recipe! Thanks for sharing. =)
Thank you so much for letting me know you love it! It really makes my day!