Oreo Mini Cheesecakes
With an Oreo crust, creamy cheesecake filling and a light and fluffy whipped topping, these Oreo Mini Cheesecakes are simply incredible!
Equipment
- muffin tin
Ingredients
Crust
- 16 Oreo cookies divided
Cheesecake Filling
- 2 - 8 oz pkg cream cheese softened
- 1/4 c sour cream
- 2 eggs
- 1 tsp vanilla extract
Toppings
- whipped topping
- 1/4 c semi-sweet chocolate chips
- 1 tsp vegetable oil
Instructions
- Preheat oven to 350°F and add muffin liners to a 12-cup muffin tin.
- Twist apart 6 Oreos and place one cookie on the bottom of each of the muffin cups.
- In the bowl of a stand mixer, add the cream cheese. Beat until smooth.
- Add the sour cream, eggs and vanilla and mix until smooth.
- Crush 7 of the remaining Oreo cookies into the filling mixture; stir.
- Scoop the filling into each of the 12 muffin cups.
- Bake for 15-17 minutes or until the centers of each of the cheesecakes are JUST set. (Don't overbake!)
- Let cool then top with a dollop of whipped topping.
- Combine the chocolate chips and oil in a small bowl. Microwave on a low power level, stirring frequently until smooth.
- Drizzle the chocolate over the mini cheesecakes.
- Break the remaining cooking into 4 pieces each and press into the cheesecakes.
- Refrigerate until ready to serve.