Oreo Mini Cheesecakes by Mee
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
48 mini cakes cut in half
- Serves:
- 24
ingredients
-
FILLING
- 3 (8 ounce) packages cream cheese
- 3⁄4 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- 4 eggs
- 10 Oreo cookies, roughly chopped
-
TOPPING
- 1 cup sour cream
- 1⁄2 cup powdered sugar
- 1 teaspoon vanilla
- 1 (8 ounce) container Cool Whip
- chocolate syrup, to drizzle over top of cakes
directions
- Beat cream cheese& sugar until creamy.
- Blend in sour cream& vanilla.
- Add eggs- ONE AT A TIME- to prevent cream cheese mixture from clumping and separating.
- Gently stir in chopped cookies.
- Pour filling directly into FOIL cupcake liners in muffin tin, filling completely to the top and bake at 350 degrees for 30-35 minutes- or until slightly browned and cracked.
- Remove from oven and let sit for 10 minutes to cool.
- Cheescakes will fall in the center.
- Mix topping: With a spoon, stir powdered sugar and vanilla into sour cream.
- Spoon about a teaspoon or two into the center of each fallen cake, but don't overflow.
- Put cool whip into a sandwich baggie and snip off the tiniest corner of baggie and pipe out spirals covering the entire top of each cake.
- Drizzle chocolate syrup over that.
- Refrigerate for at least 4 hours before serving.
- You may also like to cut each cake in half to show the layers of topping, which looks very nice (and tastes even better!).
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RECIPE SUBMITTED BY
-JL-6680
Upstate, New York