Mini Oreo Cheesecakes

An easy 2 ingredient cookie crust lidded with a sleek and creamy cookie cheesecake filling.  These mini cookie Cheesecakes create an ideal sweet for any time of year!

To make this instruction, you’ll begin out with an easy home-cured cookie crust.  Nothing too tough here, some cookie crumbs and a touch thawed butter.  You’ll press the crust into every cavity of the pan and bake it for concerning five minutes. wish to create this instruction even easier? you'll skip creating the crust ANd simply use an cookie for the crust on rock bottom of every mini cheesecake.  If you are doing use AN cookie for rock bottom of every cheesecake, you'll simply add the filling so bake them.

Mini Oreo Cheesecakes
Mini Oreo Cheesecakes

For the filling, I used my favorite cheesecake instruction, constant one I utilized in this blackberry swirl cheesecake bar instruction.  Since it all over up creating concerning sixteen mini cheesecakes, I scaled the instruction down a small amount to create specifically twelve. you'll simply double the instruction if you’re needing to create additional of those, however this instruction makes one simple batch.

A little cheesecake baking tip, check that all of your ingredients area unit at temperature before you start. temperature ingredients can incorporate along such a lot easier and you’ll find yourself with a pleasant and sleek cheesecake filling.

Mini Oreo Cheesecakes

INGREDIENTS:
For the crust:

  • 12 Oreos
  • 2 tablespoons (28 grams) butter, melted

For the cheesecake filling:

  • 12 ounces cream cheese softened to room temperature
  • 1/4 cup (60 grams) sour cream
  • 1/3 cup (65 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature
  • 6 Oreos crushed

INSTRUCTIONS:
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. Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened. Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F while you make the filling.

To make the cheesecake filling:

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, add the cream cheese and mix until smooth. Add in the sour cream, granulated sugar, and vanilla extract and continue mixing until well combined, scraping down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined, then gently fold in the crushed Oreos.
  2. Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15-17 minutes or until the tops of the cheesecakes are set.
  3. 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 the cheesecakes are chilled remove them from the pan, serve, and enjoy!

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