Get the Recipe: Mini Oreo Cheesecakes
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!
Ingredients
- 12 Oreos, gluten free or regular
- ½ cup crushed Oreos, about 4 to 5 Oreos
- 16 ounces room temperature cream cheese
- ½ cup granulated sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 2 eggs
Instructions
- 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.
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 2 months.
Calories: 189kcal, Carbohydrates: 25g, Protein: 8g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 369mg, Potassium: 170mg, Fiber: 1g, Sugar: 18g, Vitamin A: 120IU, Vitamin C: 1mg, Calcium: 152mg, Iron: 2mg