These mini Oreo cheesecakes are easy to make, so fun and creamy! They feature a gluten free Oreo base with a creamy Oreo vanilla cheesecake filling. These taste like Oreo cheesecake cupcakes!
First, preheat oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners.
Place one Oreo in the bottom of each muffin liner.
Then, make cheesecake filling. Beat room temperature cream cheese in stand mixer for 2 minutes or until completely creamy.
Add in granulated sugar and sour cream. Beat until no clumps of cream cheese remain.
Next, add in vanilla extract and eggs. Beat until just combined. Do not over mix eggs.
Fold in crushed Oreos.
Add cheesecake filling on top of Oreo in muffin liners.
Bake for 15 to 16 minutes or until cheesecakes are just slightly wobbly when pan is shaken.
Finally, remove from oven. Allow cheesecakes to cool at room temperature for 1 hour. Then transfer to the fridge to chill at least 2 hours up to overnight.
Notes
Any type of Oreos work! I used gluten free Oreos.
Use room temperature cream cheese. This is very important. Cold cream cheese will not cream together with other ingredients.
Do not over mix eggs. This will create rubbery cheesecakes.
The cheesecakes should be slightly wobbly when pan is shaken. They will firm up once chilled.