Mini Oreo Cheesecake Recipe

Prep in: 10 mins
Cook in: 30 mins
Ready in: 40 mins
I Want To Share With You My Little Mini Oreo Cheesecakes.

Ingredients

  • Some Cream
  • Cheese
  • Sugar
  • Eggs
  • Some Crushed Up Oreos Plus
  • Vanilla Extract
  • Pinch Of Salt

Directions

1

We can get started you’ll need some cream cheese have been softened your room temperature regulated sugar some eggs. I’ve got some crushed up Oreos plus .we’ll need a few more little sour cream some vanilla extract and I also have a small little pinch of salt in with the sugar. I have a talk peace muffin tin back there that I’ve sprayed with some nonstick cooking spray and I put an Oreo in each one and then. I also had my oven preheated to 350 more ready to roll so, easy and so simple in my standing mixer that. I have fitted with a paddle attachment. I’m going to add in my cream cheese and it’s really important that your cream cheese softened to room temperature because you don’t want any lumps of cream cheese running through this. you want everything to be really
nice and smooth.

2

I’m just going to give that a heads up and let it mix for about 30 seconds just to kind of get it going before. we add in our remaining ingredients going to add in my sour cream .you need a little sour
cream. I think it makes the biggest difference and I’m also going to add in my eggs and my sugar pretty much everything else with a little pinch of salt and some vanilla now.I’m going to mix this
together until it everything is really nice and creamy and I am going to. I’m going to scrape down the sides of the bowl ever so, ever so often because I want everything to just be really cream don’t want any lumps here or lumps there. I want it to be really well combined and sometimes it’s necessary to just scrape down the sides of the bowl just a couple times to ensure that it all comes out good just adding my Oreo crumbs now that’s really an optional step if, you you don’t really have to add them in there because we do have the you know Oreo base but why stop at the base when you can have some in that’s my motto. I’m just going to scrape this off the paddle attachment. I want to scrape off as much as I can my bowl out and then just give everything a really good mix from the bottom and then just using an ice cream scoop divide your batter evenly these babies are going to go into the oven at 350 for 20 minutes and then.

3

We’re going to let them cool on the counter until the about room temperature pop them in the fridge for a few hours or until they’re completely cold and chilled and we’ll be ready to eat my little mini
cheesecakes baked for about 16 minutes it looks perfect to me around the 15 minute mark you want the top to just be set and then .you wanna let them cool completely on the counter before
popping them in the fridge for several hours to cool completely now. you’ll see that there are lightly golden around the edges now if ,you were to use a muffin liner. you wouldn’t get any sort of dark around the edges so, that’s really up to you I tend to not use a muffin light liner. when I’m using Mickey when I’m making mini cheesecakes just do that thing they come out a little bit easier.

4

But that’s about it and the thing I love most about it is that. I pick the bottom which is the cookie keeps its crunch like it doesn’t get all soggy which I like I like a little bit of texture but as. I slightly
chewy that is gorgeous and creamy and delicious and everything that there’s and everything that’s good in the world is in this little package I love this finish an awful look a little bit of a piece of
Oreo cookie or a whole Oreo cookie on top so people can tell that it’s an Oreo mini cheesecake and that’s it super simple and easy.

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