Mini Oreo Cheesecake

レシピ

材料・調味料

Oreos: 16

Packages cream cheese, soften at room temperature: 2 cups

Sour cream: 2 tbsp

Graduated sugar: 3/4 cups

Vanilla bean paste (or vanilla extract): 1 tsp

Eggs: 2

Pinch of salt

作り方

1: Preheat your oven to 350 degrees. Spray a non-stick muffin tin with some non-stick spray and place an Oreo cookie in the bottom of each muffin cup, set aside.

2: Place 4 Oreos in a resealable bag and bash them until they become crumbs using a skillet or a rolling pin, set aside.

3: In the bowl of a standing mixer fitted with a paddle attachment, add the cream cheese and allow it to get a head start by mixing it for about a minute.

4: Add the sugar, salt, eggs, sour cream, and vanilla and mix everything together on medium speed for about 3 minutes or until creamy and smooth making sure to scrape the sides of the bowl often.

5: Add the crumbled oreos and just mix them long enough to incorporate.

6: Using an ice cream scoop, divide your batter evenly in your prepared muffin tin and bake them for about 15 minute or until the top just looks set.

7: Allow them to cool at room temperature for about 20 minutes and then pop them in the fridge to set and cool for about 3 hours.

8: Enjoy!

ポイント

NOTES: If you use paper liners to line your muffin tin, you will get a more pale looking mini cheesecake (which is perfect). I opted out because I was out of paper liners. Also, feel free to omit the crumbled Oreos if you prefer a creamy plain cheesecake filling and have the bottom Oreo be the only Oreos you add to the recipe. I change it up from time to time so it’s up to you!

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