To make this recipe, you’ll start out with a simple homemade Oreo crust. Nothing too difficult here, just some Oreo crumbs and a little melted butter. You’ll press the crust into each cavity of the pan and bake it for about 5 minutes. Want to make this recipe even easier? You can skip making the crust and just use an Oreo for the crust on the bottom of each mini cheesecake. If you do use an Oreo for the bottom of each cheesecake, you can just add the filling and then bake them.
Ingredients
For the crust:
- 12 Oreos
- 2 tablespoons (28 grams) butter, melted
For the cheesecake filling:
- 12 ounces cream cheese softened to room temperature
- 1/4 cup (60 grams) sour cream
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 6 Oreos crushed
Instructions
To make the crust:
- Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
FULL RECIPE https://www.livewellbakeoften.com/
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