I know, again with more cheesecake..but seriously, they’re so cute, handheld and delicious. These little cheesecakes not only have Oreos all up in these, but an Oreo bottom and mini Oreos on top.
Just throw in some crushed up Oreos into the cheesecake batter…
If you’re a fan of Oreos,
and if you’re not, you can leave immediately you need to get on these things pronto. These were a giant hit at the office and I have had multiple requests to bring them in again, soon.
Place your Oreos into your liners…
They have all the creaminess of cheesecake with tons of cookie flavor throughout, and the Oreo cookie bottom becomes soft and even more amazing while baking. These are perfect little bites of delicious..not to sound bossy, but for reals, make these…
Fill your liners almost to the top with your batter…
Pipe frosting on top if you desire, trust me you will 😉
- 3 Blocks of Cream Cheese (24 Ounces), softened
- 1 Cup of Granulated Sugar
- 2 Eggs
- 3/4 Cup of Sour Cream
- 1/4 Cup of Heavy Cream
- 2 Teaspoons of Vanilla Extract
- 32 Standard Size Oreo Cookies
- 24 Mini Oreo Cookies
- 1 Cup of Milk
- 5 Tablespoons of Flour
- 2 Sticks (1 Cup) of Unsalted Butter, Room Temperature*
- 1 Cup of Sugar
- Preheat the oven to 300 F.
- Line 24 cupcake tins with paper liners.
- Place full sized Oreo in the bottom of each cup, set aside.
- Crush remaining 8 Oreos by either putting them in a plastic bag and using your hands to crush or with a rolling pin, if you use a food processor, try not to get the Oreos too fine.
- With a handheld or stand mixer with paddle attachment, mix the cream cheese and sugar together until blended.
- Now add the sour cream, heavy cream and vanilla.
- Now add in the eggs one at a time.
- Now throw in the crushed Oreos and mix until blended evenly.
- With a spoon or ice cream scoop (which I find to be easiest), fill each cup until almost full.
- Bake for 25 minutes making sure they do not get too brown on top.
- Let them cool for an hour at room temperature, then place in the refrigerator for at least another 3 hours before piping whipped frosting on top.
- In a saucepan on medium heat, whisk the flour and milk together until it has the consistency of thin mashed potatoes and remove from heat.
- Cream your butter until smooth, add the sugar and continue to whip until light and fluffy.
- Add your cooled milk/flour mixture to your butter and sugar and whip the dickens out of it. Until it looks like whipped cream it is not done.***
- * I must emphasize how your butter must be at room temperature or it will not whip properly (jeez I sound so bossy)
- ***the milk/flour mixture must be room temperature, otherwise it will not whip properly.
- Instead of this frosting, whipped cream would also be amazing, but I love this frosting because it tastes like whipped cream, but is much more stable and easier to pipe.