Mini Oreo Cheesecakes |
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Ingredients 1 package regular sized Oreo cookies 1 package mini Oreo cookies 2, 8 ounce packages cream cheese, softened 2/3 cup sugar 1/8 tsp salt 2 eggs 1 tsp vanilla extract 1/2 tsp lemon juice 1/2 cup sour cream Whipped Cream Topping: 1 cup heavy whipping cream 1/8 tsp unflavored gelatin 2 tsp corn starch 2 tablespoons instant vanilla pudding mix Directions Preheat oven to 300 degrees. Line a muffin pan with baking cups. Place 1, full sized Oreo cookie into the bottom of each cup. This will serve as the crust. Coarsely chop 1 cup of mini Oreo cookies and set aside. In a mixing bowl, beat 2 packages of cream cheese until smooth and creamy. Add sugar and salt and mix well. Add 2 eggs, one at a time, and mix until well blended. Add vanilla and lemon juice and mix. Fold in sour cream. Fold in chopped mini oreo cookies. Using a cookie scoop, pour mixture into prepared cups. Bake in oven for 22 - 25 minutes or until the tops spring back slightly when touched. Remove from oven and let cool on wire racks. Then place in refrigerator until cold. To make the whipped cream topping, in a mixing bowl add heavy whipping cream, unflavored gelatin, corn starch and instant vanilla pudding mix. Beat for several minutes until mixture thickens and forms soft peaks. Pipe onto the tops of the cheesecakes and garnish with a mini Oreo cookie. Store cheesecakes in the refrigerator. |