Description
Deliciously creamy cheesecake cups made with Oreo cookies.
Ingredients
Scale
- 10 Oreo cookies (for crust)
- 8 Oreo cookies (for filling)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- Whipped cream for topping
- Additional Oreo cookies for garnish
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Make the Crust:
- Place 10 Oreo cookies in a food processor. Pulse until finely crushed.
- Divide the crushed Oreos evenly into the liners and press down to form the crust.
- Prepare the Filling:
- Beat the softened cream cheese and granulated sugar until smooth.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Blend in the sour cream until completely smooth.
- Crush 8 Oreos and fold them into the cream cheese mixture.
- Assemble the Cups:
- Spoon the cheesecake mixture over each crust, filling them almost to the top.
- Bake:
- Bake in the preheated oven for 18-20 minutes or until the centers are set.
- Let them cool at room temperature, then refrigerate for at least 2 hours before serving.
- Decorate:
- Before serving, top each cheesecake cup with a dollop of whipped cream and a piece of an Oreo cookie.
Notes
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smoother filling.
- Chilling: For the best texture, let the cheesecake cups chill overnight.
- Variations: Add a bit of chocolate syrup over the top for extra flavor or a sprinkle of crushed Oreos.
- Storage: Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 250
- Sugar: 15g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg