Mini Oreo Cheesecakes Recipe
Make mini Oreo cheesecakes that are just the right size for one person - pure indulgence!
Servings: 16 pieces
Ingredients
Cheesecakes
- 16 Oreo cookies
- 450 grams cream cheese
- 130 grams superfine granulated sugar
- 3 eggs
- 90 grams sour cream
- 15 grams all-purpose flour
Topping
- 1 batch mascarpone cream
- Mini Oreos and Oreo crumbs for decoration
Instructions
- Place one Oreo cookie in the bottom of each cupcake liner.
- In a bowl, beat the cream cheese and sugar until smooth.
- Add the eggs, sour cream, and flour. Mix until you have a smooth cheesecake batter.
- Divide the batter among the liners. They can be fairly full, I filled mine to about 2 mm below the rim.
- Bake the mini cheesecakes for 20 minutes at 300°F (150°C), using a conventional oven. Let them cool in the oven with the door slightly open, then refrigerate for at least 6 hours.
- Once cooled, prepare the mascarpone cream according to the recipe.
- Top each mini cheesecake with a decorative swirl. Finish with a small Oreo and some cookie crumbs.
Tips
You can fill the cupcake liners to just below the rim, they won’t rise very much in the oven.
How to store
The mini cheesecakes can be stored in the refrigerator for 2-3 days.