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Mini Oreo Cheesecake Cups

Mini Oreo Cheesecake Cups

Bite sized Oreo crust cheesecake cups baked in a muffin tin and topped with mini Oreos
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 12

INGREDIENTS

Crust

  • 18 Oreo cookies finely crushed
  • 3 tbsp unsalted butter melted
  • 1 pinch salt.

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
  • 8 Oreo cookies chopped.

Topping

  • 12 mini Oreo cookies
  • whipped cream optional.

INSTRUCTIONS

Prep and Crust

  • Heat oven to 325 F and line a 12 cup muffin pan with paper liners
  • Mix crushed Oreos with melted butter and salt until evenly moistened then press about 1 1 2 tbsp into each liner
  • Bake crusts until set about 5 minutes then cool 5 minutes.

Filling and Bake

  • Beat cream cheese and sugar on medium speed until smooth then mix in sour cream and vanilla until combined
  • Add eggs one at a time mixing on low just until incorporated then fold in chopped Oreos
  • Divide batter evenly over crusts filling nearly to the top
  • Bake until edges are set and centers are slightly jiggly 14 to 17 minutes.

Cool and Chill

  • Cool in pan 30 minutes then refrigerate at least 3 hours or overnight
  • Top each cup with a mini Oreo and whipped cream if using just before serving.

Notes

1. Use full fat cream cheese for best texture 2. Do not overmix after adding eggs to prevent cracks 3. Swap sour cream with Greek yogurt 4. Freeze up to 1 month and thaw overnight in the refrigerator

Nutrition

Calories: 280kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g