Mini Oreo Cheesecakes

Cheesecake is perhaps one of my favorite forms of cakes. I remember when I was a kid, I had the frozen Sara Lee Cheesecakes from the grocery store, and the first bite I took was pure bliss and joy. Fast forward some time later, and I had the same feelings when I took my first bite of a Cheesecake Factory cheesecake. Nothing quite compares to the rich, creamy, and silky soft texture of an awesome cheesecake, no matter where you get it from.

Nothing also compares to America’s Favorite Cookie. I grew up loving to dunk these in milk and enjoying the simple and sweet chocolate wafer and soft cream in the middle, as well as experiencing the intense heartbreak when your cookie accidentally slips deep into the glass of milk, and by the time you fish it out, the entire cookie is soggy. There’s always that one snack that you try to sneak in your parent’s shopping cart when you’re out getting groceries. If you were to ask me what mine is, it would be Oreos.

I decided to combine these two childhood favorites to make these Mini Oreo Cheesecakes. Cooked in one of those 6-count jumbo muffin pans, these sweet morsels of joy are the perfect size to satisfy your sweet tooth without having to commit to making an entire huge cake. The best part? Pardon the cheese, but making these are a piece of cake!

Ingredients (yields 6 cheesecakes)
-8 regular Oreo cookies
-2 Tbsp melted butter
-8 oz of cream cheese (in a block form)
-1/4th cup cane sugar
-1/4th cup sour cream
-1 egg
-Juice from 1/4th a lime
-1/2 tsp of vanilla extract
-Whipped cream (optional, for garnish)

Useful Tools
-Food processor
-Hand mixer
-6-count jumbo muffin pan
-Muffin baking cup liner

1) Preheat oven to 325°F
2) Let your sour cream, cream cheese, and egg sit out and equilibrate closer to room temperature, maybe for 10-15 minutes.
2) Grind your oreo cookies in a food processor until finely crushed up. Set a little bit aside to sprinkle on top, if you like.
3) Add melted butter to the crushed oreo cookies. Mix around until all the crushed oreos are coated with butter.
4) Place baking cups in your muffin pan wells.
6) Evenly divide the butter-oreo mix across the muffin wells. Pack them firmly into the baking cup.
7) Place the muffin pan into the oven for about 6-8 minutes to pre-bake the Oreo bottom.
8) After 6-8 minutes, remove the pan from the oven, and set the oven to 350°F

Oreo crumbles, densely packed in paper liner

9) While your Oreos are baking/cooling, place the room temp cream cheese and sugar into a mixing bowl. Mix it at a medium-high speed until the sugar is blended in and you have a smooth and creamy texture.
10) Add sour cream, vanilla extract, and squeeze lime juice into the mixture. Hand mix until ingredients are fully incorporated.
11) Add the egg to the mixture and hand mix until egg is incorporated as well.
12) Evenly divide and add the cheesecake filling to the top of the pre-baked Oreo cookie layer. Tap both sides of the pan multiple times to flatten out the cheesecake filling into a smooth even layer.

Cheesecake filling added, prior to tapping

13) Place the pan back into the 350°F oven and allow to bake for about 16-18 minutes.
14) After 16-18 minutes, take the cheesecake out and allow to cool at room temperature for about 15-20 minutes.
15) Place the cheesecake in the fridge and allow to cool for at least 1.5 hours
16) After 1.5 hours, add whichever toppings you want to your cheesecake and enjoy!

Fresh out the oven!

-Topping suggestions as pictured: whipped cream and half an Oreo cookie. Note that the oreo cookie is pretty heavy, and itl just collapse right through your whipped cream. If you want to keep your beautiful “Mount Everest” shaped whipped cream peak, then I suggest not destroying it with something as dense as an oreo cookie (a light and bright cherry will be better for this).
-As the cheesecake cools, a small,slight concave indentation will appear in the middle of your cheesecake. Not to worry, this is just a great way for you to hold toppings (like a convenient little topping bowl).
-Muffin/cupcake paper lining is highly recommended for this recipe. It helps you take the cheesecake out of the pan easier, and insulates your cheesecake to prevent the sides from burning up due to direct contact with the metal pan.

Sally’s Baking Addiction: Mini Cheesecakes

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