Description
Mini cheesecake cups baked on an Oreo crust and topped with crushed cookies, creating a creamy, bite-sized dessert perfect for parties and gatherings.
Ingredients
- 12 Oreo cookies (whole, for crust)
- 12 Oreo cookies, crushed (for filling and topping)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- Whipped cream (optional, for garnish)
Instructions
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- Place one whole Oreo cookie at the bottom of each liner to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing until combined. Stir in sour cream and vanilla extract.
- Fold in half of the crushed Oreos into the batter.
- Spoon cheesecake mixture evenly into muffin cups over the Oreo crusts.
- Bake for 18–20 minutes, until centers are just set.
- Cool completely, then refrigerate for at least 2 hours before serving.
- Top with remaining crushed Oreos and whipped cream if desired.
Notes
- For extra indulgence, drizzle with melted chocolate before serving.
- These can be made ahead and stored in the fridge for up to 4 days.
- Use mini Oreos for a fun topping variation.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American