Originally I was going to use this recipe to make one regular sized cheesecake, but then I figured that mini ones are firstly cuter, and secondly easier to serve people equal portions. This Oreo cheesecake is delicious, and not complicated to make. Yum… Let’s get started on this recipe.
Crush the Oreos into crumbs. You can do this with a food processor, place into a Ziploc bag and beat/smash it up, or do what I did (which is just merely using a rolling pin). Then mix it with melted butter.
Distribute into the cupcake liners, and bake for a few minutes
Now that the crust is done, let’s concentrate on the filling. To make the filling lighter, beat the eggs with the sugar until nice and fluffy (but be careful not to overdo it, or it might separate the cheesecake when baking).
Beat the cream cheese until smooth, then add the salt and vanilla, sugar-egg mixture, and Greek yogurt. You could substitute with sour cream; I chose Greek yogurt since it was healthier. I have experimented with both sour cream and Greek yogurt, and personally I did not find a difference in taste or texture.
Break some Oreo cookies into smaller pieces, and fold it into the cheesecake batter.
If you want to bake this into a regular sized cheesecake (8 inch), use 16 Oreos and 40g of melted butter instead, and bake it longer (40minutes)
(P.S could someone please help me with the format thing for the posts? The images don’t show up when I’m writing this (it’s in this complicated code format), nor can I add bulletpoints..)
Makes: 15 mini cheesecakes
Ingredients for crust
13 Oreo cookies
30g unsalted butter, melted
Ingredients for cheesecake
12 oz cream cheese, room temperature
6 tbsp sugar
6 tbsp Greek yogurt (or sour cream), room temperature
1/2 tsp vanilla extract
Pinch of salt
6 Oreo cookies, roughly chopped
1. Preheat oven to 165 degrees Celsius, and line 15 muffin tin cavities with paper liners
2. Crush the Oreo cookies into crumbs, using a rolling pin or food processor
3. Add melted butter and mix well
4. Distribute among the muffin cavities (about 1 heaped tablespoon each), and bake for 5 minutes. Set aside
1. Beat the eggs and sugar together until it starts to turn pale and fluffy (but be careful not to overbeat it)
2. In another bowl, beat the cream cheese on medium high, until smooth (about 2 minutes)
3. Mix in salt and vanilla
4. Slowly pour in the egg-sugar mixture into the batter, while continuing to beat it
5. Add in the Greek yogurt
6. Strain the cheesecake batter
7. Break the Oreo cookies into smaller pieces
8. Gently fold it into the batter
9. Distribute the cheesecake filling evenly among the 15 cavities.
10. Bake for about 20 minutes. To check if they are done, shake the muffin pan lightly, and if the center only is slightly wobbly, it is done.
11. Let the Oreo cheesecake cool to room temperature, and refrigerate for about 2 hours before serving