This recipe consists of an EASY two ingredient Oreo crust topped with a smooth Oreo cheesecake filling. These are the PERFECT bite-sized dessert for any occasion!
Mini Oreo Cheesecake RECIPE
Ingredients: *make sure all are at room temp. before starting*
For the Crust:
- 12 Oreos
- 2 Tbsp. of butter, melted
For the Cheesecake Filling:
- 12 oz. cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 6 Oreos, crushed
Instructions:
To make the crust:
1. Preheat oven to 325 degrees. Spray each cavity of a 12-count mini cheesecake, or muffin, pan well with nonstick cooking spray and set aside. OR use cupcake liners for easier removal.
2. Add the Oreos to blender, food processor, or a mini chopper until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened. Evenly distribute the filling between all 12 spots in the pan, making sure to press each one down firmly into one even layer. Bake at 325 degrees for 5 minutes. Remove from the oven, and set aside to cool. Keep oven temperature at 325 while you make the filling.
To make the cheesecake filling:
1. In a large mixing bowl, using an electric mixer, add the cream cheese and mix until smooth. Add in the sour cream, sugar, and vanilla and continue mixing until well combined. Add in the egg and mix on low speed until just combined, then fold in the crushed Oreos.
2. Evenly distribute the filling between all 12 cavities of the pan and return to the oven. Bake at 325 for 15 to 17 minutes or until the tops of the cheesecakes are set.
3. Remove from the oven and allow to cool at room temp for at least an hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 2-3 hours or overnight. Once chilled, remove from the pan.
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