Step-by-Step Guide to Make Speedy Mini Oreo Cheesecake
Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Steps to Make Super Quick Homemade Mini Oreo Cheesecake. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Mini Oreo Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mini Oreo Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mini Oreo Cheesecake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mini Oreo Cheesecake estimated approx 30 mins.
To get started with this recipe, we have to prepare a few components. You can cook Mini Oreo Cheesecake using 8 ingredients and 4 steps. Here is how you can achieve it.
This is super easy to make, and tastes great! Prep is about 8 minutes. I use a jumbo muffin pan, and i cook that for about 32 minutes. You know it's done if it's only a little jiggly when you shake the pan, and only slightly shiny on top.
Ingredients and spices that need to be Get to make Mini Oreo Cheesecake:
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 Tbsp. vanilla
- 2 eggs
- 12 Oreo cookies
- crushed Oreos for topping
- Muffin tin liners
Steps to make Mini Oreo Cheesecake
- Mix the cream cheese, sour cream, sugar, vanilla, and eggs until well combined. (I was so excited to make this, i didnt let my cream cheese soften all the way, thats why mine is lumpy in this picture)
- Line a muffin tin with paper liners (white looks the cutest), and place a whole Oreo at the bottom of each liner.
- Top with cheesecake mixture and crumbled Oreos (you can mix them into the cheesecake if you prefer).
- Bake at 275°F/135°C for 22 min. Cool completely, then refrigerate for at least 3 hours, leaving the cheesecakes in the muffin tin. Remove them from the muffin tin right before serving.
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