Go Back
–+ servings
Oreo Cream Mini Cheesecakes

Oreo Cream Mini Cheesecakes

Bite size Oreo crust mini cheesecakes with a creamy cookies and cream filling
No ratings yet
PRINT PIN
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 12

INGREDIENTS

Oreo Crust

  • 18 Oreo cookies
  • finely crushed
  • 3 tbsp unsalted butter melted
  • 12 Oreo cookies whole for the base.

Cheesecake Filling

  • 16 oz cream cheese softened
  • 1 2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg room temperature
  • 1 4 cup sour cream room temperature
  • 1 4 cup heavy cream
  • 10 Oreo cookies chopped.

Optional Toppings

  • whipped cream
  • Oreo crumbs.

INSTRUCTIONS

Prep and Crust

  • preheat oven to 325 F and line a 12 cup muffin pan with paper liners
  • mix Oreo crumbs with melted butter until evenly moistened
  • add about 1 tbsp crumb mixture to each liner and press firmly
  • place 1 whole Oreo on top of each crust and press lightly.

Filling and Bake

  • beat cream cheese and sugar until smooth
  • mix in vanilla then add egg and mix just until combined
  • mix in sour cream and heavy cream until smooth
  • fold in chopped Oreos
  • divide batter evenly over the Oreo bases filling each about three quarters full
  • bake until centers are just set and slightly jiggly 14 to 18 minutes.

Cool and Serve

  • cool in pan 30 minutes then transfer to a rack to cool to room temperature
  • chill at least 4 hours or overnight
  • add whipped cream and Oreo crumbs before serving if desired.

Notes

1. Use room temperature dairy for a lump free batter. Mix gently after adding the egg to reduce cracks. Chill fully for clean removal and best texture. Replace sour cream with plain Greek yogurt if needed

Nutrition

Calories: 280kcal | Carbohydrates: 27g | Protein: 4g | Fat: 18g