Oreo Cookies and Cream Cheesecakes

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These 2 bite Oreo mini cheesecakes are sweet, petite and absolutely perfect
Ingredients:
  • 2 Eggs, beaten
  • 24 Oreo Cookies: Whole
  • 10 Oreo Cookies: Chop
  • 16oz: Cream Cheese
  • 1/2 cup: Sugar
  • 1/2 cup: Sour Cream
  • 1 tsp: Vanilla Extract
  • 1/4 tsp: Salt
Instructions:
  1. Place one Oreo cookies in the muffin pan with baking cups.
  2. Transfer 16oz cream cheese to a big bowl, set aside until softened.
  3. Whisk 2 eggs in a small bowl.
  4. Chop/Crush 10 Oreo cookies.
  5. Beat the softened cream cheese using mixer, then add sugar until completely combined.
  6. Drizzle in eggs, a little bit at a time.
  7. Add sour cream and stir well, pour the chopped Oreo cookies, salt and mix them well together.
  8. Transfer the batter to the baking cups.
  9. Bake the mini cheesecake for about 20 minutes at 270F.
  10. Let the mini Oreo cheesecakes cool completely, then refrigerate for 3 hours.
  11. Topped whipped cream and a little piece of Oreo cookie over top.
  12. Serve.
Whipped Cream Ingredients:
  • 400ml: Heavy Whipping Cream
  • 40g: Sugar
  • 1 tsp: Cointreau
Whipped Cream Instructions:
  1. Mix the heavy whipping cream, sugar, cointreau together in low speed mixer until the whipped cream thickening up.

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