It’s no secret that I love cheesecake, but my post-COVID work from home lifestyle makes baking a cheesecake dangerous. I used to take my treats into the office, but now I wind up with a whole cake to myself. And, I mean, you don’t just not eat goodies.
This is where things like individual-sized baking equipment comes in handy. For this recipe I used a mini cheesecake pan. If you don’t have one, you can use cupcake tins, though they will be slightly larger and you will have to use cupcake liners.
Mini Oreo Cheesecakes
Ingredients
2 T butter, melted
12 oz. cream cheese, room temperature
¼ c sour cream
1/3 c sugar
1 t vanilla extract
1 large egg, room temperature
½ c heavy cream
1 T powdered sugar
Directions
- Preheat oven to 325 F. Spray each cavity of a mini cheesecake pan with nonstick spray. Alternatively, use a cupcake tin and cupcake liners.
- Using a food processor, crush 12 Oreos. If you don’t have a food processor, put Oreos in a bag and crush with a rolling pin until you have fine crumbs.
- Combine Oreo crumbs with melted butter to create the consistency of wet sand. Evenly distribute the Oreo crumbs into the bottom of each mini cheesecake. Press down firmly.
- Bake for 5 minutes. Set aside to cool. Keep oven on.
- Crush remaining 6 Oreos. Set aside.
- Using a stand or electric mixer, mix cream cheese until smooth. Add sour cream, sugar, and vanilla extract. Mix until combined.
- Add egg on low speed, mixing until just combined.
- Gently fold in remaining Oreos.
- Pour cream cheese mixture into the prepared cheesecake pans and return to oven. Bake for 15 to 17 minutes or until the tops of the cheesecakes are set.
- Remove from oven and allow to cool at room temperature for at least 1 hour. Chill in refrigerator for at least 2 hours, preferably overnight.
- Before serving, whip heavy cream in an electric mixer using a whisk attachment to form heavy peaks. Add powdered sugar. Dollop or pipe onto mini cheesecakes.
Sweet Jumbles 