Mini Oreo Cheesecake Cups
Bite-sized mini Oreo cheesecake cups with a whole cookie crust and creamy vanilla filling
PRINT PINServings 12
INGREDIENTS
Crust
- 12 Oreo cookies whole.
Cheesecake Filling
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream room temperature
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 12 mini Oreo cookies for topping optional.
Optional Toppings
- whipped cream
- crushed Oreo cookies.
INSTRUCTIONS
Prep
- heat oven to 325 F
- line a 12-cup muffin pan with paper liners
- place 1 whole Oreo cookie in the bottom of each liner.
Mix Filling
- beat cream cheese and sugar until smooth
- mix in sour cream and vanilla until combined
- add eggs one at a time and mix on low just until incorporated.
Bake And Chill
- divide batter evenly over cookies filling liners about three quarters full
- press a mini Oreo into the center of each cup if using
- bake until edges are set and centers still slightly jiggly about 16 to 20 minutes
- cool in pan 10 minutes then transfer to a rack to cool to room temperature
- refrigerate at least 2 hours or overnight before serving
- garnish with whipped cream and crushed Oreos if desired.
Notes
1. Use full-fat cream cheese for best texture; Mix eggs in gently to prevent cracks; Do not overbake the centers should jiggle slightly; Substitute Greek yogurt for sour cream if needed; Store covered in the refrigerator up to 5 days or freeze up to 2 months
Nutrition
Calories: 290kcal | Carbohydrates: 24g | Protein: 4g | Fat: 20g