Recipe Index

Ingredients

• 1 cup oreo cookie crumbs
• 4 tablespoons melted butter
• 3 tablespoons sugar
• ½ teaspoon salt
• 2 8 ounce packages cream cheese (softened)
• ¼ cup sour cream
• ½ cup sugar
• 1 teaspoon vanilla
• 2 large eggs
• ⅓ cup crushed oreo cookies
• Whole oreos for topping

Method

1. Heat the oven to 325°F and line a cupcake pan with paper liners.
2. Stir the Oreo crumbs with the melted butter, 3 tbsp sugar and salt until the crumbs are evenly damp, then press the mixture firmly into the base of each liner.
3. Bake the crumb crusts for 5 minutes, then take the pan out and let the crusts settle while the filling is made.
4. Beat the softened cream cheese and sour cream together until smooth, then beat in the 1/2 cup sugar, vanilla and eggs until the filling is silky.
5. Fold the crushed Oreo cookies through the cheesecake filling until the crumbs are just distributed.
6. Fill each lined cup about three-quarters full with the filling and bake the mini cheesecakes for 16 to 20 minutes until their centres are just set.
7. Cool the cheesecakes at room temperature for 30 minutes, then refrigerate them for at least an hour until firm and chilled.
8. Top each mini cheesecake with a whole Oreo cookie just before serving.

Prep: 30 min · Cook: 20 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data