Mini Oreo Cheesecakes Recipe

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!

Serves: 12 mini cheesecakes


For the crust:
12 Oreos
2 tablespoons (28 grams) butter, melted

For the cheesecake filling:
12 ounces cream cheese, softened to room temperature
� cup (57 grams) sour cream
? cup (67 grams) granulated sugar
1 teaspoon vanilla extract
1 large egg, room temperature
6 Oreos, crushed


To make the crust:

  1. 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.
  2. Visit Mini Oreo Cheesecakes @ for full instructions.

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