Ingredients
Method
Preparation
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
- Mix the crushed Oreo cookies with melted butter until evenly moistened.
- Press about 2 tablespoons of the mixture into the bottom of each liner.
- Bake the crusts for 5 minutes, then let cool slightly.
Making the Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Mix in the eggs one at a time, then add vanilla and sour cream.
- Fold in the chopped Oreo cookies.
- Divide the batter evenly among the crusts, filling each nearly to the top.
Baking
- Bake for 18–22 minutes, until the centers are just set.
- Cool completely, then refrigerate for at least 4 hours or overnight.
Topping
- Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe a swirl of whipped cream onto each mini Oreo cheesecake.
- Top with a whole Oreo cookie and a sprinkle of extra crumbs.
Notes
These mini cheesecakes can be stored in an airtight container in the fridge for up to five days. They can also be frozen for longer-lasting enjoyment—just remember to thaw them before serving.