Mini Oreo Cheesecakes
- Yield 30
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Mini Oreo Cheesecakes is a dessert recipe on Avoteb. The yield on the card is 30. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 30 servings
- 16 Oreo cookies (plus 12 extra for topping, if desired)
- 12 ounces cream cheese, room temperature
- 1/2 cup granulated white sugar
- 1/3 cup sour cream or plain Greek yogurt, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
Method
Prep oven and baking cups. Warm oven to 350°F. Line 12 standard baking cups with paper liners.
Prep the Oreos. Set an Oreo cookie on the bottom of each liner. Roughly chop the remaining 4 Oreos and keep nearby.
Stir the batter. Tip in the cream cheese and sugar to a large mixing bowl. Take an electric mixer to beat on medium speed until combined and smooth. Tip in in the sour cream, vanilla, eggs and beat just until smooth and evenly combined. (Avoid over-mixing.) Add the chopped Oreos and fold in by hand until combined.
Roast Divide the batter evenly among the 12 Oreo-lined baking cups. (the cook find it is easiest to add the batter with a scoop.) Bake until the edges are set and the centers only slightly jiggle, about 15 to 17 minutes.
Chill. Move the pan to a wire rack and let the cheesecakes cool for 30 minutes. Lid lightly with foil and refrigerate for 3 to 4 hours, or until completely chilled.
Make the whipped cream (skippable). Mix the heavy cream and powdered sugar in a chilled mixing bowl. Take an electric mixer to beat on medium-high speed until stiff peaks form.
Frost the cheesecakes. Using a piping tip or a knife, frost the cheesecakes with the whipped cream, then add an extra Oreo for decoration if you’d like.
Plate Plate while it is hot and enjoy!
