Ingredients
Method
Preparation
- Preheat your oven to 325°F (163°C). Line a mini muffin tin with mini cupcake liners.
- In a bowl, crush 24 Oreo cookies into fine crumbs. Combine with 4 tablespoons of melted butter until evenly mixed.
- Spoon about 1 tablespoon of the Oreo crust mixture into each mini muffin liner and press down to create a compact layer.
Baking the Crust
- Bake the crust for 5-7 minutes, then remove and let cool.
Making the Filling
- In a large bowl, beat 8 oz of softened cream cheese until smooth using an electric mixer.
- Gradually add 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract, mixing until well combined.
- Add 1/2 cup of sour cream and mix until smooth, then blend in 1 egg until just combined.
Filling and Baking
- Spoon the cheesecake filling over the crust in each mini cup, filling them nearly to the top.
- Bake for 15-20 minutes, until edges are set and centers are slightly jiggly. Allow to cool on a wire rack.
- Refrigerate for at least 2 hours or until fully chilled.
Nutrition
Notes
Best served chilled. Pair with fresh berries, whipped cream, or drizzles of chocolate for enhanced enjoyment.
