Oreo Cheesecake
These easy individual Orea cheesecakes with homemade whipped cream are perfect for any get together. A delicious bite-sized treat!
Prep Time5 minutes mins
Cook Time25 minutes mins
Refrigerate for4 hours hrs
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 695kcal
- 15 ounces Oreo cookies
- 1/4 cup unsalted melted butter
- 1 cup sugar
- 1 cup sour cream
- 3 8 ounce packs cream cheese
- 1 tsp lemon zest
- 2 tsp vanilla extract
- 3 eggs
Whipped Cream
- 1 cup heavy cream
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
Place Oreo cookies into a food processor, blend, and separate the mixtures (you're going to need Oreo crumbs for the crust, inside the cheesecake, and for garnishing).
Add melted butter to the Oreo crumbs you're going to use for the crust and mix together. It should have the consistency of wet sand.
Shape the cookie crust inside the mini cheesecake pan or springform pan
Add the room temperature cream cheese to your standing mixer and mix for a couple of mins.
Add the sugar, sour cream, vanilla extract, lemon zest, and eggs to the cream cheese.
Make sure the cheesecake mixture doesn't have huge lumps of cream cheese and then add the Oreo crumbs and stir.
Place the cheesecake mixture into your mini cheesecake pan or springform pan.
Bake in a preheated oven at 350 degrees for 25 mins if using a mini cheesecake pan or 1 hour if using a springform pan.
Refrigerate cheesecake for a minimum of 4 hours before eating.
Calories: 695kcal | Carbohydrates: 69g | Protein: 8g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 163mg | Sodium: 394mg | Potassium: 239mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1265IU | Vitamin C: 0.7mg | Calcium: 101mg | Iron: 5.1mg