Baked Mini Oreo Cheesecakes
12 servings
30 minutes
Baked mini-cheesecakes made from Oreo cookies are a unique blend of tenderness and a crispy chocolate base. The dessert is inspired by classic cheesecakes but with a playful twist of the iconic Oreo cookie. Philadelphia cream cheese gives the cheesecakes a velvety texture, while vanilla sugar adds a subtle aroma. The light sweetness balances the sugar and sour cream, making the flavor soft and harmonious. Baked to perfect tenderness, they are cooled to gain density and richness of flavor. As a result, it’s a dessert with a charming contrast of tenderness and light crunch, perfect for cozy evenings or festive treats. Serving the cheesecakes cookie-side up provides an visually appealing presentation that delights the eye and awakens the appetite. These mini-cheesecakes are truly a celebration of flavor for Oreo lovers and creamy dessert enthusiasts.
1
Preheat the oven to 180 degrees.
2
Place one cookie in 12 paper cups, break the remaining 7 cookies into small pieces.
- Oreo-style sandwich cookies: 19 pieces
3
Beat cream cheese and sugar in a large bowl with a mixer, add sour cream and vanilla, and mix well. Add eggs and cookies.
- Cream cheese (Philadelphia): 250 g
- Sugar: 0.5 glass
- Sour cream: 5 tablespoon
- Chicken egg: 2 pieces
- Vanilla sugar: 0.5 teaspoon
4
Pour the obtained mass into molds.
5
Bake for 20 minutes.
6
Cool for 3 hours.
7
After cooling, remove the syrniki from the wrappers and serve with the cookie side up.
