Mini Oreo cheesecakes are a delicious dessert that combines the creamy richness of cheesecake with the crunch of Oreo cookies. These mini cheesecakes are perfect for parties or special occasions because they are easy to make, easy to serve, and loved by everyone.
How To Make:
To make mini Oreo cheesecakes, you will need Oreo cookies, cream cheese, sugar, vanilla extract, eggs, and sour cream. Start by crushing the Oreo cookies and pressing them into the bottom of a muffin tin to make the crust. Then, mix together the cream cheese, sugar, vanilla extract, eggs, and sour cream until smooth. Pour the cheesecake mixture over the Oreo crust and bake in the oven until set. Once the cheesecakes are done, let them cool and chill them in the refrigerator for a few hours before serving.
Mini Oreo cheesecakes can be garnished with additional Oreo cookies, whipped cream, or chocolate sauce. They are perfect for any occasion and can be made ahead of time, making them a great option for entertaining. These mini cheesecakes are sure to be a hit with everyone who tries them, so be prepared to make them again and again!
Tips and Variations:
1. Use room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before making the cheesecake batter. This will guarantee a smooth texture and help prevent lumps.
2. Crush the Oreos finely: For a more even crust, crush the Oreos finely using a food processor or a plastic bag and a rolling pin.
3. Use cupcake liners: Using liners in the muffin tin makes it easier to remove the cheesecakes and keeps them from sticking to the pan.
4. Add flavors: You can add additional flavors to the cheesecake batter, such as chocolate chips, cocoa powder, or peanut butter. Just be sure to adjust the sugar accordingly.
5. Use different Oreo flavors: Try using different flavors of Oreos, such as mint, peanut butter, or birthday cake, to add variety to the cheesecakes.
6. Top with different toppings: You can top the mini cheesecakes with whipped cream, chocolate ganache, fresh fruit, or chopped nuts for added flavor and texture.
7. Make ahead: These mini cheesecakes can be made ahead of time and stored in the refrigerator for up to 3 days.
8. Freeze for later: You can also freeze the mini cheesecakes for up to 2 months. Simply wrap them in plastic wrap and store them in an airtight container before freezing.
Ingredients:
- - 18 Oreo cookies
- - 8 oz cream cheese, softened
- - 1/3 cup sugar
- - 1 tsp vanilla extract
- - 2 eggs
- - 1/4 cup sour cream
Instructions:
1. Preheat your oven to 325°F (160°C). Line a muffin tin with 12 cupcake liners.
2. Crush 12 of the Oreo cookies into fine crumbs. You can use a food processor or put the cookies in a ziplock bag and crush them with a rolling pin.
3. Spoon a tablespoon of the Oreo crumbs into each cupcake liner. Press down with the bottom of a small glass to create an even layer.
4. Beat the cream cheese until it is smooth in a big basin.
Add the sugar and vanilla extract and beat until well combined.
5. Beat well after each addition before adding the eggs one at a time.
6. Add the sour cream and mix until well combined.
7. Crush the remaining 6 Oreo cookies into small pieces and stir them into the cheesecake batter.
8. Pour the cheesecake batter into the cupcake liners, filling them about 2/3 of the way full.
9. Bake for 20-25 minutes or until the cheesecakes are set.
10. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours.
11. Once the cheesecakes are chilled, remove them from the muffin tin and remove the cupcake liners.
12. Serve the mini Oreo cheesecakes topped with whipped cream and additional Oreo cookie crumbs.