In honour of National Cheesecake Day (which was actually on Saturday, but we have had a busy long weekend around here :D), I made some really yummy, super easy individual oreo cheesecakes. And you know the best part? The crust is a single oreo!
Individual Oreo Cheesecakes
Makes 15 mini cheesecakes
- 15 whole oreos, plus 6 crushed
- 1 pound (8 oz package) cream cheese, room temp
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 large eggs, room temp
- 1/2 cup sour cream
- 1/2 pinch of salt
Preheat oven to 275° F. Line a muffin pan with cupcake liners and place a single oreo in each paper.
In a mixer fitted with a paddle attachment, beat cream cheese on medium high until smooth, scraping down the sides as needed.
Add in sugar gradually, then vanilla (make sure you add the vanilla to your cheesecake batter, NOT the chicken dish you have cooking on the stove :D). Scrape down sides.
Add in 1 egg at a time, beating until combined. Add sour cream and salt, beat to combine. Gently fold in crushed oreos.
Divide the batter between the cupcake liners, filling almost to the top. Bake for 20-30 minutes (rotate pan halfway through). The baking time totally depends on your oven, mine took close to 30 minutes to bake to set.
Remove from oven and cool on a wire rack. Once cool, place the pan in the fridge and refrigerate a minimum of 4 hours.
Unwrap, eat and enjoy!
