Description
Delightful mini oreo cheesecakes offer a perfect blend of creamy richness and chocolate cookie crunch. Smooth cream cheese nestled on oreo cookie crusts creates an irresistible dessert that will satisfy your sweet tooth with minimal effort.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 8 Oreo cookies, chopped
Crust Ingredients:
- 1 1/2 cups crushed Oreo cookies (about 16 cookies)
- 4 tablespoons unsalted butter, melted
Additional Ingredients:
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup heavy cream
Instructions
- Calibrate the oven to 325F (163C) for optimal baking environment.
- Pulverize Oreo cookies and blend thoroughly with melted butter to create a cohesive crust mixture.
- Distribute the crumbly crust evenly into paper-lined cupcake compartments, pressing firmly to establish a solid foundation.
- Whip cream cheese in a spacious mixing bowl until achieving a velvety, lump-free consistency.
- Incorporate granulated sugar and pure vanilla extract, blending until the mixture becomes uniform and silky.
- Introduce eggs individually, mixing completely after each addition to maintain a smooth texture.
- Gently integrate sour cream and heavy cream, stirring until the filling transforms into a luxurious, homogeneous blend.
- Delicately fold chopped Oreo pieces throughout the cheesecake mixture, ensuring even distribution.
- Carefully ladle the creamy filling atop the prepared Oreo crusts, filling each cupcake liner approximately three-quarters full.
- Position the cupcake tin in the preheated oven and bake for 18-20 minutes until centers appear set and slightly firm.
- Remove from oven and allow mini cheesecakes to rest in the pan for 10 minutes, then carefully transfer to a cooling rack.
- Refrigerate for a minimum of 2 hours to achieve optimal texture and flavor development before serving.
Notes
- Ensure cream cheese is at room temperature for smoother mixing and fewer lumps.
- Crush Oreo cookies finely to create a more stable and compact crust base.
- Use a food processor or rolling pin to achieve uniform cookie crumb texture.
- Avoid overmixing the batter after adding eggs to prevent cracking during baking.
- Tap the cupcake tin gently on the counter to release air bubbles before baking.
- Line cupcake tin with high-quality paper liners to prevent sticking and easy removal.
- For a gluten-free version, substitute Oreo cookies with gluten-free chocolate sandwich cookies.
- Create a water bath by placing the cupcake tin in a larger pan with hot water for more even baking.
- Decorate with extra crushed Oreos, whipped cream, or chocolate drizzle before serving.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 281 kcal
- Sugar: 18 g
- Sodium: 135 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg