Easy Mini Oreo Cheesecake is beautifully simple to make and is full of creamy rich and delicious flavors everyone will love. This smooth dessert is sweet with comforting textures making this beginner friendly recipe a must try. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this sweet rich and decadent dessert treat. The cream is smooth with Oreo crumbs embedded for a cookie flavored excellence. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyones will drool anticipation as this dish makes it way to the center of the table.
Watch the video and follow the easy instructions below to add this decadent easy to create dessert to your home menu selections. Like and share this video if you have a cheese cake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with chocolate that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!
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Crust
Use a food processor to crush the Oreos (or buy prepared oreos crumbs). Add melted butter to the food processor and pulse until the crumbs have become moist. Divide the crumbs evenly to each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). Bake for 5 minutes. Remove the tin from the oven and let completely cool for 15 minutes.
Cheesecake
In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, sour cream, vanilla extract and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
Add egg and whip until smooth.
Add chopped Oreos to the filling. Gently fold them together with a spatula and mix until well combined.
Divide the cheesecake batter evenly in each muffin tin.
Bake for 15-18 minutes or until the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours. Then, cover and refrigerate for 6 hours or overnight.
Garnish & Enjoy!
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Mini Oreo Cheesecake
Equipment
- Muffin Tin
Ingredients
Crust
- 12 oreos
- 2 tbsp melted unsalted butter
Filling
- 12 oz cream cheese room temperature
- ⅓ cup granulated sugar
- 2 tbsp sour cream room temperature
- 1 tsp vanilla extract
- 1 large egg room temperature
- 8 oreos chopped
Whipped Cream
- ¾ cup heavy whipping cream
- 2 tbsp powder sugar
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 325°F. Place 12 muffin paper liners in the muffin tins.
Crust
- Use a food processor to crush the Oreos (or buy prepared oreos crumbs). Add melted butter to the food processor and pulse until the crumbs have become moist. Divide the crumbs evenly to each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down).
- Bake for 5 minutes. Remove the tin from the oven and let completely cool for 15 minutes.
Cheesecake
- Chop Oreos into chucks or place in a ziplock bag and crush into chunks. Set aside until ready to use.
- In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, sour cream, vanilla extract and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add egg and whip until smooth. Add chopped Oreos to the filling. Gently fold them together with a spatula and mix until well combined.
- Divide the cheesecake batter evenly in each muffin tin.
- Bake for 15-18 minutes or until the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours. Then, cover and refrigerate for 6 hours or overnight.
Whipping Cream
- In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Add vanilla extract and whip. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving.
Garnish with crushed Oreos. Enjoy!
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