Delicious Mini Oreo Cheesecake Recipe

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I still remember the first time I made this mini Oreo cheesecake recipe. I was in high school and my mom was making batches of the Oreo cheesecakes for some foreign language night at our school. Now, my mom is not a cook! She never spent a lot of time in the kitchen whipping us up meals. Don’t worry because my mom has a MILLION other strengths (one day I’ll list them all) and she will even tell you that she doesn’t like to cook.

I remember watching my mom make these super simple and delicious dessert thinking, “Wow! When I’m a mom I’m going to wow people with these desserts!” And that’s what I do! Anytime I’m invited to a party and asked to bring dessert, this is my recipe of choice.

Why is this my favorite dessert recipe? Well almost every person I know enjoys Oreos. So you know this will be a hit when it comes to flavor. Another reason? It’s simple and isn’t time consuming. Last reason? They are incredible! Every time I make them I wonder why I don’t make them all the time!

I’m so excited to share this recipe with you guys! I hope you enjoy it. Also, don’t forget to save this for later by pinning it on Pinterest. Follow my account by clicking this link! https://www.pinterest.com/freckledkel/_created/

Cheesecake Ingredients

12 Oreos
2 of the 8oz packages of cream cheese (room temperature)
1/2 cup of sugar
1/2 tsp vanilla extract
2 large eggs (room temperature)
1/2 cup of sour cream
Pinch of salt
Cupcake liners

Directions

Preheat oven to 275 F.
Separate the Oreos and put the half without the cream filling in a ziplocked bag. Smash the Oreos in the ziplock bag.
Line muffin tin with the cupcake paper liners. Place Oreo half with cream filling in the cupcake liners.
In a large bowl combine the cream cheese and sugar (gradually) with a hand mixer. Add vanilla while continuing to mix.
Add in the eggs and make sure fully mixed.
Then add the sour cream and salt.
Pour the cheesecake mixture into the liners and add crushed Oreos on top.
Bake for about 22 to 25 minutes and rotate the pan halfway through cooking.
Let them cool for 15 minutes, transfer to a plate, and put in the fridge for 4 hours before serving.

Final Thoughts

Even though I made this recipe for a few of my family members last week, all I want to do is make another batch! I love how easy this recipe is and people really enjoy it. It could also be a cute little Valentine’s Day treat for your special someone or your family. I hope you enjoy it and let me know what you think in the comments below!

Thanks for reading!

Kel