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Mini Oreo Peppermint Cheesecakes

Mini Oreo Peppermint Cheesecakes

original recipe:

  • 22 Oreos: 16 left whole, and 6 coarsely chopped
  • 2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 cup sour cream
  • Pinch of salt


  • Preheat oven to 275 F.
  • Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
  • Place 1 whole Oreo in the bottom of each lined cup.
  • Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
  • Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
  • Beat in the sour cream and salt.
  • Stir in chopped cookies by hand.
  • Pour the batter into the prepared tins, filling each almost to the top.
  • Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
  • Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

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