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Small Batch Mini Cheesecakes with Oreo Crust

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These Small Batch Mini Cheesecakes with Oreo Crust feature a rich and creamy cheesecake filling atop a buttery chocolate cookie crust. Perfectly portioned and easy to customize, they make an elegant dessert for any occasion.

Ingredients

  • 8 Oreo cookies, finely crushed
  • 2 tablespoons unsalted butter, melted
  • 8 ounces (225 grams) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • Whipped cream (optional topping)
  • Crushed Oreo cookies (optional topping)
  • Chocolate sauce (optional topping)
  • Fresh berries (optional topping)

Instructions

  1. Preheat the oven to 325°F (165°C) and line a 6-cup muffin pan with paper liners.
  2. Combine the crushed Oreo cookies and melted butter in a small bowl until evenly mixed.
  3. Divide the mixture among the muffin cups and press firmly into the bottom of each liner.
  4. Bake the crusts for 5 minutes and allow them to cool slightly.
  5. Beat the softened cream cheese and sugar until smooth and creamy.
  6. Add the egg, vanilla extract, and sour cream and mix until just combined.
  7. Evenly divide the cheesecake filling over the prepared crusts.
  8. Bake for 15–18 minutes, or until the centers are just set.
  9. Cool at room temperature, then refrigerate for at least 2 hours.
  10. Add desired toppings before serving.

Notes

  • Full-fat cream cheese provides the creamiest texture and richest flavor.
  • Avoid overmixing and overbaking to help prevent cracks.
  • These cheesecakes can be made a day in advance for best results.
  • Freeze individually wrapped cheesecakes for up to 2 months.
  • Try caramel sauce, fruit toppings, or mini chocolate chips for variation.

Nutrition

Find it online: https://thefamilycooking.com/small-batch-mini-cheesecakes-with-oreo-crust/