4.5 from 4 reviews
Save
Easy Dessert Recipe: Oreo Cheesecake Bites
Author: Vivienne at The V Spot
Recipe type: Dessert
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins
Serves: 18
Ingredients
Oreo Cookies (18 whole cookies and about 8 to chop up)
two 6oz boxes of cream cheese at room temperature
½ cup sugar
2 eggs, lightly beaten
½ cup of sour cream
1 tsp vanilla
⅛ tsp salt
cupcake liners
Instructions
Preheat the oven to 275 degrees, place the cupcake liners in muffin tins, then place an Oreo* at the bottom of each one.
In a large mixing bowl, beat the cream cheese until it is smooth. Add in the sugar and mix until smooth. Mix in the beaten eggs and the vanilla, scraping down the sides of the bowl when necessary. Add in the sour cream and salt. Mix well. Carefully spoon batter into lined muffin tins until they are filled about ⅔ of the way.
Coarsely chop Oreos and add to the top of each mini cheesecake. Bake at 275 for about 20 - 23 minutes until set. Let cool completely and refrigerate for at least 2 hours before serving.
To serve, carefully peel off the cupcake liners and arrange on a platter. Makes 18 mini cheesecakes.
4.5 from 4 reviews
Save
Easy Dessert Recipe: Oreo Cheesecake Bites
Author: Vivienne at The V Spot
Recipe type: Dessert
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins
Serves: 18
Ingredients
Oreo Cookies (18 whole cookies and about 8 to chop up)
two 6oz boxes of cream cheese at room temperature
½ cup sugar
2 eggs, lightly beaten
½ cup of sour cream
1 tsp vanilla
? tsp salt
cupcake liners
Instructions
Preheat the oven to 275 degrees, place the cupcake liners in muffin tins, then place an Oreo* at the bottom of each one.
In a large mixing bowl, beat the cream cheese until it is smooth. Add in the sugar and mix until smooth. Mix in the beaten eggs and the vanilla, scraping down the sides of the bowl when necessary. Add in the sour cream and salt. Mix well. Carefully spoon batter into lined muffin tins until they are filled about ? of the way.
Coarsely chop Oreos and add to the top of each mini cheesecake. Bake at 275 for about 20 - 23 minutes until set. Let cool completely and refrigerate for at least 2 hours before serving.
To serve, carefully peel off the cupcake liners and arrange on a platter. Makes 18 mini cheesecakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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