MINI OREO CHEESECAKES

An easy two ingredient Oreo crust topped with a smooth and creamy Oreo cheesecake filling.  These Mini Oreo Cheesecakes make a perfect dessert for any time of year!

Is this not the cutest mini dessert you’ve ever seen?  One of the most popular recipes on my blog is this incredibly easy No-Bake Oreo Cheesecake.  While I love no-bake cheesecake, it’s not quite the same as a regular cheesecake.  I actually had plans to make these Mini Oreo Cheesecakes the same night that I received a mini cheesecake pan as a Christmas gift.  As soon as I opened the box I was so excited!  Once I got home, I got to work in the kitchen on these mini cheesecakes.  Since then I’ve become completely obsessed with my mini cheesecake pan!

If you’ve never seen a mini cheesecake pan before, they’re similar to a muffin pan.  The main difference is that they have a small hole in the bottom so you can easily push your cheesecake out of the pan.  Here’s the same pan that I own and here’s another one that’s similar. If you make mini cheesecakes often, a mini cheesecake pan is definitely worth the investment.  If you don’t have one, then you can also use a regular muffin pan for this recipe (not a mini muffin pan, a regular 12-count muffin pan).  Just make sure to line the muffin pan with some cupcakes liners, so you can easily remove the cheesecakes from the pan.

Ingredients
For the crust:

• 12 Oreos
• 2 tablespoons (28 grams) butter, melted

For the cheesecake filling:

• 12 ounces cream cheese softened to room temperature
• 1/4 cup (60 grams) sour cream
• 1/3 cup (65 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg room temperature
• 6 Oreos crushed

Instructions

1. To make the crust:
2. Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
3. Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened. Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F while you make the filling.
4. .............................................

For full instruction please see : www.livewellbakeoften.com

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