Oreo Cheesecake Cups Recipes
OREO® CHEESECAKE CUPS
These cheesecake cups are perfectly sized individual treats!
Provided by Christina Salinas
Categories Desserts Cakes Cheesecake Recipes
Time 4h35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each.
- Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula.
- Spoon batter into the prepared tin, filling each cup almost to the top.
- Bake in the preheated oven until set, 20 to 22 minutes. Transfer cups to a cooling rack. Refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 20.6 g, Cholesterol 76.3 mg, Fat 18.7 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 199.7 mg, Sugar 14.6 g
OREO COOKIE CHEESECAKE CUPS
I found this on a blog called "Grace's Sweet Life" and fell in love with the idea of using an Oreo cookie as the "crust" for these tasty individual mini cheesecakes. They're great for birthday parties, baby shower or any time! You can also use mint Oreos and a little bit of mint flavoring and green food coloring to make a Minty Oreo Cheesecake Cup for a refreshing change.
Provided by PSU Lioness
Categories Cheesecake
Time 4h20m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275°F
- Line standard muffin tins with paper liners.
- Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. (I've used a hand mixer and it worked fine).
- Gradually add the sugar, and beat until combined.
- Beat in the vanilla.
- Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed.
- Add in sour cream and salt, beat to combine.
- Using a large spatula, fold in the chopped Oreo cookies.
- Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
- Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
- Transfer the muffins tins to a wire rack to cool completely.
- Refrigerate (in the muffin tins) at least 4 hours (or overnight).
- Remove from tins just before serving.
- Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.
Nutrition Facts : Calories 262.8, Fat 18, SaturatedFat 9.2, Cholesterol 74.2, Sodium 224.2, Carbohydrate 22.3, Fiber 0.5, Sugar 16.9, Protein 4.3
OREO CHEESECAKE
Make and share this Oreo Cheesecake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Cheesecake
Time 1h30m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix Oreos and butter.
- Press them down in a greased 9inch spring form pan.
- In a large bowl, cream together remaining ingredients until well blended.
- Pour into spring-form pan.
- Break up 8 Oreos and drop on top of the batter.
- Bake for 45-60 minutes at 300 Deg F.
- Don't bake till it cracks.
- Cool to room temperature and chill in the refrigerator before removing pan.
Nutrition Facts : Calories 870.3, Fat 61.5, SaturatedFat 33.4, Cholesterol 260.8, Sodium 725.4, Carbohydrate 65.4, Fiber 1, Sugar 54.1, Protein 17.1
OREO CHEESECAKE
An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 31.8 g, Cholesterol 113.7 mg, Fat 26 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 12.5 g, Sodium 401.8 mg, Sugar 20.3 g
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