Baked Mini Oreo Cheesecakes
Individual baked cheesecakes with a whole Oreo base and a creamy filling flecked with chopped cookies.
Servings: 12 mini cheesecakes
Equipment
- Standard 12-cup muffin pan
- 12 paper cupcake liners
- electric mixer
- wire rack
Ingredients
- 12 regular Oreo cookies about 135 g; whole, for the bases
- 16 oz full-fat block cream cheese 452 g; softened
- 1/2 cup granulated sugar 100 g
- 1/4 cup full-fat sour cream 60 g; room temperature
- 1 tsp vanilla extract
- 1/8 tsp fine salt
- 2 large eggs room temperature
- 6 regular Oreo cookies about 68 g; roughly chopped; filling included
Instructions
- Heat the oven to 325°F (165°C). Line a standard 12-cup muffin pan with paper liners. Put one whole Oreo into each liner.12 regular Oreo cookies
- Beat the softened cream cheese and sugar at medium-low speed until smooth, scraping the sides and bottom of the bowl.16 oz full-fat block cream cheese, 1/2 cup granulated sugar
- Mix in the sour cream, vanilla and salt. Add the eggs one at a time on low speed, stopping as soon as each disappears into the batter. Do not whip.1/4 cup full-fat sour cream, 1 tsp vanilla extract, 1/8 tsp fine salt, 2 large eggs
- Fold in the chopped Oreos. Divide the filling evenly among the 12 liners, about 65 g per cup, leaving a little room below each rim.6 regular Oreo cookies
- Bake for 20–24 minutes. The outer edges should look set and the centers should tremble slightly as the pan moves, not look wet or slosh. Begin checking at 20 minutes.
- Set the pan on a rack for 30 minutes. Carefully lift the cheesecakes out with their liners and let them cool on the rack for another 30 minutes. Refrigerate in a covered container for at least 2 hours before peeling the liners and serving.
Notes
Use a standard muffin pan and regular Oreos. Chill at least 2 hours after 1 hour cooling. Proposed recipe; not kitchen-tested.
Refrigerate covered at 40°F or below up to 4 days. Freeze up to 1 month for quality and thaw refrigerated. Limit unrefrigerated serving to 2 hours, or 1 hour above 90°F.
Refrigerate covered at 40°F or below up to 4 days. Freeze up to 1 month for quality and thaw refrigerated. Limit unrefrigerated serving to 2 hours, or 1 hour above 90°F.