Since Jordan doesn’t really love chocolate, I let him pick this week’s dessert and he picked these Mini Oreo Cheesecakes from Live Well Bake Often. I wasn’t really surprised because he loves anything that is cookies and cream flavored.
I’m going to say it again; I’m not sure how I have a child that doesn’t like chocolate. He must take after his dad who doesn’t really like dessert at all. I know! I’ll give you a minute to recover from that. How can someone not like dessert?? I swear Jordan used to like chocolate but hasn’t liked it since we visited Hershey Park and did a chocolate taste testing. We even made our own candy bars, which I admit were even a little too much chocolate for me. Ever since that trip, he will hardly eat anything with chocolate in it.
These were really easy to make but you can make them even easier by skipping the crust and just sticking a whole Oreo, in the bottom, as the crust. Because I had leftover whipped cream from the Individual Raspberry Brownie Trifles I made last week, I topped them off with that. I need to work on my piping skills because my swirls look pitiful. I guess it doesn’t matter because it tastes the same no matter what, but I want them to look pretty, too!
Zach came upstairs right after I had taken the crust out of the oven and asked me what smelled so good. The crust really did smell delicious. The crust is made from crushed Oreos and butter and you really can’t go wrong with either one of those!
Mini Oreo Cheesecake
2 tablespoons butter, melted
12 ounces cream cheese, softened to room temperature
1/4 cup sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, room temperature
6 Oreos, crushed
- Preheat oven to 325 degrees. Line a muffin pan with 12 cupcake wrappers.
- Add Oreos to blender or food processor and process until you have fine crumbs. Add crumbs to the mixing bowl and add melted butter. Mix together until all the crumbs are moistened. Evenly distribute between 12 cupcake wrappers and make sure to press each one down firmly into one even layer. Bake at 325 degrees for 5 minutes. Remove from oven and set aside to cool.
- In a stand mixer, with a paddle attachment, add cream cheese and mix until smooth. Add in sour cream, sugar, and vanilla and mix until well combined, scraping down the sides of the bowl as needed. Add in egg and mix on low speed until just combined, then gently fold in crushed Oreos.
- Evenly distribute the cheesecake filling between all 12 cupcake wrappers. Bake at 325 degrees for 15-17 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 2-3 hours or overnight. Once they are chilled, remove from the pan, serve, and enjoy!
Tips and Tricks
- To save a little time on the crust, just place a whole Oreo in each cupcake wrapper.
- Sometimes cheesecake tops will crack during cooking, so you can cover them with whipped cream to cover the cracks. Store bought is fine, but the whipped cream recipe here is delicious (and easy)!
I’m personally not a fan of cheesecake. If I do eat cheesecake, it’s usually chocolate or the turtle kind that has the caramel. I have to say, though, these were pretty good! What’s your favorite flavor of cheesecake?