Best Mini Oreo Cheesecakes / Quick & Easy Recipe / Le Bon Baker

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: heavy cream

Plain yogurt provides similar tanginess with fewer calories.

Oreo cookies

🥗Healthier: homemade chocolate cookies

💰Cheaper: generic chocolate sandwich cookies

Homemade cookies can be lower in sugar and cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

Preheat the oven to 160 degrees Celsius (325 degrees Fahrenheit).

Prepare a muffin tin with 12 muffin parchment paper cases and lightly spray with oil.

Place one whole oreo at the bottom of each muffin case to form the base.

In a mixing bowl, add room temperature cream cheese and beat on low speed until creamy.

Scrape down the sides of the bowl and add the sugar and sour cream, then beat again until smooth and silky.

Add the eggs and vanilla extract, mixing on low speed just until combined to avoid overbeating the eggs.

Fold in the crushed oreos until evenly mixed.

Transfer the cheesecake mixture to a jug with a spout for easy pouring.

Pour the mixture into the muffin cases over the oreo bases, filling them evenly.

Bake in the preheated oven for about 15 minutes, checking for a slight wobble in the center.

Rotate the muffin tin halfway through baking (around 7-8 minutes) for even cooking.

Remove from the oven when they are slightly wobbly in the center.

Let the cheesecakes cool in the muffin tin for 30 minutes to 1 hour.

Chill the cheesecakes in the refrigerator for about 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens