Description
Mini Oreo cheesecakes with a baked cookies-and-cream filling and a light Oreo cream cheese frosting, perfect for serving 12 mini cheesecakes.
Ingredients
Cheesecake filling
- 12 Oreo cookies, whole (for the base)
- 226 g (8 oz) cream cheese, full-fat (Philadelphia), at room temperature
- 80 g (⅓ cup) granulated sugar
- 60 g (¼ cup) sour cream (or Greek yogurt)
- 1 large egg, at room temperature
- 6 Oreo cookies, finely crushed
Oreo cream cheese frosting
- 200 ml (⅔ cup) heavy cream, full-fat and cold
- 200 g (7 oz) cream cheese, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 3 Oreo cookies, finely crushed
Instructions
- Preheat the oven to 338°F (170°C) and line a muffin pan with paper liners.
- Place one whole Oreo cookie in the bottom of each liner.
- Beat the cream cheese, granulated sugar, and vanilla on medium speed for 1–2 minutes, until smooth.
- Add the sour cream and egg and mix briefly until fully incorporated.
- Gently fold in the crushed Oreo cookies with a spatula.
- Divide the batter evenly between the liners, filling them almost to the top.
- Sprinkle with extra crushed Oreos if desired.
- Bake for 15–18 minutes, until set around the edges.
- Turn off the oven and let the mini cheesecakes cool inside with the door slightly open for 1 hour, then cool completely at room temperature and refrigerate for at least 2 hours.
- For the frosting, combine cold cream cheese, cold heavy cream, powdered sugar, vanilla, and Oreo crumbs in a bowl.
- Whip on medium speed for 3–4 minutes, until smooth and firm.
- Pipe onto the chilled mini cheesecakes and decorate with Oreo crumbs or half an Oreo.
Notes
Storage: Store the mini Oreo cheesecakes in an airtight container in the fridge for up to 3–4 days.
Tips:
- Use room temperature cream cheese and egg for a smooth batter
- Mix on medium speed only to avoid incorporating too much air
- Do not overbake; centers should be just set
- Chill fully before frosting for the cleanest piping
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dessert, cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 675
- Sugar: 50.7 g
- Sodium: 508.3 mg
- Fat: 35.6 g
- Carbohydrates: 83.1 g
- Protein: 6.8 g
- Cholesterol: 62.7 mg