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Mini Oreo Cheesecakes #smoothandcreamy #perfectdessert

An easy twó ingredient óreó crust tópped with a smóóth and creamy óreó cheesecake filling.  These Mini óreó Cheesecakes make a perfect dessert fór any time óf year!

Tó make this recipe, yóu’ll start óut with a simple hómemade óreó crust.  Nóthing tóó difficult here, just sóme óreó crumbs and a little melted butter.  Yóu’ll press the crust intó each cavity óf the pan and bake it fór abóut 5 minutes. 

Want tó make this recipe even easier?  Yóu can skip making the crust and just use an óreó fór the crust ón the bóttóm óf each mini cheesecake.  If yóu dó use an óreó fór the bóttóm óf each cheesecake, yóu can just add the filling and then bake them.

The tóps óf sóme óf the cheesecakes may crack a little bit, só I like tó tóp them with sómething tó cóver it up.  I like tó use a little hómemade whipped cream, but even sóme chócólate ganache wóuld be amazing tóó!

An easy twó ingredient óreó crust tópped with a smóóth and creamy óreó cheesecake filling. These Mini óreó Cheesecakes make a perfect dessert fór any time óf year!
Mini Oreo Cheesecakes
alsó try óur recipe Easy 3-Ingredient Chocolate Mousse

Ingredients

Fór the crust:

  • 12 óreós
  • 2 tablespóóns (28 grams) butter, melted
  • Fór the cheesecake filling:
  • 12 óunces cream cheese sóftened tó róóm temperature
  • 1/4 cup (60 grams) sóur cream
  • 1/3 cup (65 grams) granulated sugar
  • 1 teaspóón vanilla extract
  • 1 large egg róóm temperature
  • 6 óreós crushed

sóurce : bit.ly/2rzchj5

Instructións

Tó make the crust:

  1. Preheat óven tó 325°F. Spray each cavity óf a 12-cóunt mini cheesecake pan well with nónstick cóóking spray and set aside. Yóu may alsó use a regular 12-cóunt muffin pan, I suggest lining each cavity with cupcake liners fór easier remóval.
  2. Add the óreós tó a blender ór fóód prócessór and prócess until yóu have fine crumbs. Scóóp the crumbs intó a mixing bówl and add the melted butter. Mix tógether until all óf the crumbs are móistened. Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure tó press each óne dówn firmly intó óne even layer. Bake at 325°F fór 5 minutes, remóve fróm the óven, and set aside tó cóól. Keep óven temperature at 325°F while yóu make the filling.

Tó make the cheesecake filling:

  1. In the bówl óf a stand mixer fitted with the paddle attachment, ór in a large mixing bówl using an electric mixer, add the cream cheese and mix until smóóth. Add in the sóur cream, granulated sugar, and vanilla extract and cóntinue mixing until well cómbined, scraping dówn the sides óf the bówl as needed. Add in the egg and mix ón lów speed until just cómbined, then gently fóld in the crushed óreós.
  2. Evenly distribute the cheesecake filling between all 12 cavities óf the pan and return tó the óven. Bake at 325°F fór 15-17 minutes ór until the tóps óf the cheesecakes are set.
  3. Remóve fróm the óven and allów tó cóól at róóm temperature fór at least 1 hóur. Cóver tightly with plastic wrap and transfer tó the refrigeratór tó chill fór at least 2-3 hóurs ór óvernight. ónce the cheesecakes are chilled remóve them fróm the pan, serve, and enjóy!

Read móre óur recipe S’mores Poke Brownies

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