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Mini Cheesecakes With Oreo Crust - Creamy, Cute, and Crowd-Pleasing

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Oreo cookies: About 20–24 whole Oreos (1 per cheesecake, plus some extra if you want crushed cookies in the batter)
  • Cream cheese: 16 oz (two 8-oz blocks), full-fat, softened
  • Granulated sugar: 1/2 cup
  • Eggs: 2 large, at room temperature
  • Sour cream: 1/2 cup (or Greek yogurt)
  • Vanilla extract: 1 teaspoon
  • Salt: Pinch (about 1/8 teaspoon)
  • Optional mix-ins: 1/2 cup crushed Oreos or mini chocolate chips
  • Optional toppings: Whipped cream, fresh berries, chocolate ganache, caramel sauce, or crushed Oreo crumbs
  • Pan liners: Standard muffin liners (12)

Method
 

  1. Prep the pan: Line a 12-cup muffin tin with paper liners. Place one whole Oreo flat-side down into each liner to form the crust.
  2. Preheat the oven: Set to 325°F (163°C). This slightly lower temperature helps keep the cheesecakes smooth and creamy.
  3. Soften the cream cheese: Let it sit at room temperature for 30–45 minutes. Soft cream cheese mixes smoothly and prevents lumps.
  4. Make the batter: In a mixing bowl, beat the cream cheese with an electric mixer on medium speed until creamy, about 1–2 minutes. Add sugar and beat until smooth.
  5. Add eggs: Beat in the eggs one at a time, mixing just until incorporated after each. Avoid overmixing to reduce air bubbles.
  6. Finish the filling: Add sour cream, vanilla, and a pinch of salt. Mix until silky and uniform. If using crushed Oreos or chocolate chips, fold them in gently with a spatula.
  7. Fill the cups: Divide the batter evenly among the liners, filling each almost to the top (about 3/4 full to slightly under the rim).
  8. Bake: Bake at 325°F for 16–20 minutes, or until the edges are set and the centers have a slight jiggle. They should not brown on top.
  9. Cool gradually: Let the pan cool on a rack for 15–20 minutes. Transfer cheesecakes to the rack to cool completely.
  10. Chill: Refrigerate for at least 2 hours, ideally 4 hours or overnight, for the best texture and flavor.
  11. Top and serve: Add whipped cream, berries, ganache, or a drizzle of caramel. Finish with a sprinkle of crushed Oreos if you like.