Mini Oreo Cheesecake
A Mini Oreo Cheesecake is creamy, easy, and delightful. Each one has a full Oreo as the crust! These mini cheesecakes are always a crowd pleasing dessert.
COOKIES AND CREAM CHEESECAKE
Someone needs to send the memo to Florida that fall is officially here. My sons had back-to-back soccer and baseball games on Saturday and I about had heat stroke sitting in the sun chasing around my other kids.
But fall baking gets me in the mood no matter what the temperature is. I have an unwritten rule for myself that I don’t start baking pumpkin recipes until October 1st since I tend to burn myself out on them.
I’m not really good at that moderation thing. So don’t worry, the pumpkin recipes will be coming soon.
Until then, enjoy these mini Cookies and Cream Cheesecakes (and check out these Cookies and Cream Brownies). There were perfectly creamy with chunks of Oreos throughout. They only have a few ingredients which I like especially when my boys are helping me in the kitchen.
I dare you to eat just one!
HOW TO MAKE THESE
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Preheat oven to 350° F. Line standard muffin pans with liners (30 liners). Place 1 whole cookie in the bottom of each liner.
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Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
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Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
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Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 18-22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
OTHER CHEESECAKE RECIPES:
- Caramel Apple Cheesecake
- Mini Chocolate Cheesecake
- Mini Caramel Apple Cheesecakes
- Turtle Cheesecake
- Sopapilla Cheesecake
Cookies and Cream Cheesecakes
Ingredients
- 42 Oreos, 30 left whole and 12 coarsely chopped
- 2 pounds cream cheese, softened, (32 ounces)
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 1 cup sour cream
- pinch of salt
Instructions
- Preheat oven to 350° F. Line standard muffin pans with liners (30 liners). Place 1 whole cookie in the bottom of each liner.
- Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
- Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
- Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 18-22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
I JUST made these at 275 and am scrolling through comments—is it 275 or 375? I’d be so bummed if they’re not cooked now 😩
What was your result? It is supposed to be low and slow.
Made these and while they are super tasty, the 275 degrees for 22 minutes is no where near enough time for them to cook through. I let them cook for more than 30 minute(probably more like 40 minutes!) at that temp for them to be set. I believe that the temp in the recipe is a typo and it’s should be 375 degrees.