Mini Oreo Cheesecakes

These mini Oreo cheesecakes are easy to make, so fun and creamy! They feature a gluten free Oreo base with a creamy Oreo vanilla cheesecake filling. These taste like Oreo cheesecake cupcakes!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First, preheat oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners.

Step 2

Place one Oreo in the bottom of each muffin liner.

Step 3

Then, make cheesecake filling. Beat room temperature cream cheese in stand mixer for 2 minutes or until completely creamy.

Step 4

Add in granulated sugar and sour cream. Beat until no clumps of cream cheese remain.

Step 5

Next, add in vanilla extract and eggs. Beat until just combined. Do not over mix eggs.

Step 6

Fold in crushed Oreos.

Step 7

Add cheesecake filling on top of Oreo in muffin liners.

Step 8

Bake for 15 to 16 minutes or until cheesecakes are just slightly wobbly when pan is shaken.

Step 9

Finally, remove from oven. Allow cheesecakes to cool at room temperature for 1 hour. Then transfer to the fridge to chill at least 2 hours up to overnight.

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