Is this not the cutest smaller than expected pastry you've at any point seen? One of the most mainstream plans on my blog is this unfathomably simple No-Bake Oreo Cheesecake. While I cherish no-heat cheesecake, it's not exactly equivalent to a normal cheesecake. I really had designs to make these Mini Oreo Cheesecakes that night that I got a little cheesecake dish as a Christmas present. When I opened the case I was so energized! When I returned home, I got the chance to work in the kitchen on these smaller than expected cheesecakes. From that point forward I've turned out to be totally fixated on my smaller than usual cheesecake container!
In the event that you've never observed a smaller than usual cheesecake skillet, they're like a biscuit container. The fundamental contrast is that they have a little opening in the base so you can without much of a stretch drive your cheesecake out of the dish. Here's a similar dish that I claim and here's another that is comparable.
On the off chance that you make smaller than expected cheesecakes frequently, a scaled down cheesecake skillet is unquestionably worth the speculation. In the event that you don't have one, at that point you can likewise utilize a standard biscuit search for gold formula (not a smaller than expected biscuit skillet, a normal 12-tally biscuit container). Simply make a point to fix the biscuit skillet with certain cupcakes liners, so you can without much of a stretch expel the cheesecakes from the dish.
- 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
- 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.
- Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened. Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F while you make the filling.
- To make the cheesecake filling:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, add the cream cheese and mix until smooth. Add in the sour cream, granulated sugar, and vanilla extract and continue mixing until well combined, scraping down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined, then gently fold in the crushed Oreos.
- Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15-17 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 2-3 hours or overnight. Once the cheesecakes are chilled remove them from the pan, serve, and enjoy!
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