Oreo Cheesecakes Recipe
WARNING: Do NOT make this recipe unless you are an Oreo fanatic or a cheesecake fan or you know someone who is because you will not enjoy it. If you are a fan, welcome! Let me enlighten you on this blissful treat.
I’ve had many types of cheesecakes before in the past, but I wanted a cheesecake I've never really seen also one that people rarely sell or make and thus I found the Oreo cheesecake.
Cheesecakes (in my opinion) are one of the best desserts. It’s light, creamy, and also not overwhelmingly sweet, so you’re not left with a powerful sugar rush afterwards. Now take that light and creamy cheesecake and mix it with cream filled cookies pieces....sounds appetizing right?
*This recipe can work as mini cheesecakes or two cheesecakes using Oreo pie crusts
For Mini cheesecakes:
- 42 oreo's, 30 whole; 12 coarsely chopped
- 2 pounds (two 8 oz packages) cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 (large) eggs, lightly beaten; room temperature
- 1 cup (8 oz container) sour cream
- Pinch salt, not too much
For Whole cheesecakes:
- 2 Oreo pie crusts
- 12 oreo's, coarsely chopped
*The other ingredients (sugar, vanilla extract, eggs, sour cream, and salt) are still the same amount
Instructions (stars (*) are additional information)
- Preheat oven to 275 degrees Fahrenheit
- Line the muffin tins with paper liners and place 1 whole cookie at the bottom of each lined cup (30 cups) *I usually put two liners in each tin because it makes it easier to pull out of the muffin tins without actually taking the wrapper off the cake *Skip this step if using pie crusts
- On medium high speed, use an electric mixer to beat the cream cheese until smooth (scraping the sides of the bowl is okay if necessary)
- Gradually add sugar (NOT all at once) until well combined, then beat in vanilla
- Drizzle in eggs a bit at a time scraping the sides when needed and beat until combined, then beat in sour cream and salt
- Stir in chopped cookies with a SPOON (do NOT use a mixer)
- Divide batter evenly into each cookie lined cup, filling ALMOST to the top (they rise a little) *Using an ice cream scoop makes the job less messy and faster than pouring *If using pie crusts, pour evenly into the two crusts and (if enough) pour the leftover batter into a cookie lined cup
- Bake for 22 minutes rotating halfway through (11 minutes). Set on wire racks to cool completely, then refrigerate for at least 4 hours or up to overnight. Remove from tins when ready to serve *Keep leftover or uneaten minis or pies in the fridge until ready to serve
Don't hold back on your creativeness. I've made red velvet mini Oreo cheesecakes (using red velvet Oreo's) which were mine and my classmates favorite out of the different kinds I've made. There are many flavors of Oreo's, so feel free to try your favorite Oreo in this recipe. You may be surprised!
© 2019 Ayainah Brown