Mini Oreo Cheesecakes
These MINI OREO CHEESECAKES make a perfect dessert for any time of year. Using a whole Oreo cookie as the crust doesn’t only make those mini cheesecakes pretty, but also delicious and easy to prepare.
Ingredients
- 12 Oreo cookies
- 2 - 8 oz. packages cream cheese softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons powder sugar
- 40 g potato flour
- 1 tablespoon fresh lemon juice
- 4 Oreo cookies crumbs (use a knife to get both large and small cookie chunks)
Instructions
- Preheat oven to 350° F. Line a 12 cup muffin tin with paper liners. Place 1 Oreo in each of the liners. Set a side.
- With a stand or hand mixer beat the cream cheese until smooth about 2-3 minutes. Scrape the bowl and add the powder sugar, vanilla extract, lemon juice and continue mixing until well combined. Beat in the eggs, one at a time. Gently fold in the potato flour, and mix with a spatula.
- Spoon the cream cheese mixture into each muffin liner, dividing mixture evenly among cups. Top the cheesecakes with additional oreo crumbs.
- Bake for 20-25 minutes or until the middle is set. Do not over bake.
- Turn off the oven, and open the oven door to cool the cheesecake cups for about 10-15 minutes. Remove from the oven, set the pan on a wire rack, and let it cool completely. Refrigerate for 2 hours before serving. Oreo cheesecake cups can be stored in an airtight container for up to 5 days.
Notes
- Recipe makes 12 cheesecakes, depending on the shape of your muffin tin and how full you fill the crusts.
- STORE: Store in an airtight container in the refrigerator for up to 3-4 days.
- Use brick-style cream cheese, not cream cheese from the tub. Ensure your ingredients are at room temperature before you start making the batter. Room temperature ingredients will combine easier and result in a smooth batter.
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