Mini Oreo Cheesecakes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 4 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 21 biscuit (s) (Oreos), or similar
- 500 g double cream cheese, or yohurt settin
- 100 g sour cream
- 120 g suar
- 2 egg (s)
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 135 ° C top and bottom heat.
- Line 15 muffin troughs with paper liners and place an oreo cookie in each one.
- Put the remaining biscuits in a freezer bag and beat into small crumbs with the help of a rolling pin or a wooden spoon. Mix the cream cheese and sour cream with a hand mixer until smooth, slowly pour in the sugar and vanilla sugar, stir in the eggs one by one and finally work in the biscuit crumbs evenly. Now distribute the cream evenly on the muffin molds, filling them completely, the dough will no longer rise.
- Bake in the preheated oven for about 25 minutes. Don`t worry if the cream is still very liquid, it will set when it cools down! Then let cool down completely and put in the fridge for 4 hours before eating.
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