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Quick And Easy Oreo Cheesecake Recipe

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No Bake Mini Oreo Cheesecakes Recipe Easy Mini Cheesecakes!
No Bake Mini Oreo Cheesecakes Recipe Easy Mini Cheesecakes! from www.lifeloveandsugar.com

Description

This quick and easy Oreo cheesecake recipe is perfect for anyone who loves Oreos and cheesecake. It is a delicious dessert that will satisfy your sweet tooth in no time.

Prep Time

10 minutes

Cook Time

50 minutes

Ingredients

  • 24 Oreo cookies
  • 1/4 cup unsalted butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Hand mixer or stand mixer
  • Spatula
  • Foil

Method

  1. Preheat oven to 325°F.
  2. Crush 16 Oreo cookies in a plastic bag until fine crumbs form.
  3. Combine the Oreo crumbs and melted butter in a mixing bowl and mix well.
  4. Press the mixture into the bottom of a 9-inch springform pan.
  5. Bake the crust for 10 minutes and then let it cool on a wire rack.
  6. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
  7. Add the eggs, one at a time, and beat well after each addition.
  8. Stir in the sour cream.
  9. Coarsely chop the remaining 8 Oreo cookies and fold them into the cheesecake batter.
  10. Pour the batter into the cooled crust.
  11. Wrap the bottom of the springform pan with foil and place it in a roasting pan.
  12. Add enough hot water to the roasting pan to come up halfway up the sides of the springform pan.
  13. Bake the cheesecake for 40-50 minutes or until it is set but still slightly jiggly in the center.
  14. Let the cheesecake cool completely on a wire rack.
  15. Refrigerate for at least 2 hours or overnight.
  16. Serve chilled and enjoy!

Notes

  • Make sure all your ingredients are at room temperature.
  • Do not overmix the batter.
  • If you don't have a roasting pan, you can use a larger baking dish or a cake pan.
  • For a creamier texture, use full-fat cream cheese and sour cream.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 456
  • Total Fat: 32g
  • Saturated Fat: 18g
  • Cholesterol: 128mg
  • Sodium: 349mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 1g
  • Sugar: 28g
  • Protein: 6g

Recipe FAQ

Can I use a different type of cookie for the crust?

Yes, you can use any type of cookie you like for the crust. Graham crackers or vanilla wafers would work well.

Can I make this cheesecake ahead of time?

Yes, you can make this cheesecake up to 2 days in advance. Just cover it tightly with foil or plastic wrap and refrigerate until you're ready to serve.

Can I freeze this cheesecake?

Yes, you can freeze this cheesecake for up to 2 months. Just wrap it tightly in plastic wrap and then foil before freezing. Thaw it in the refrigerator overnight before serving.

Recipe Tips

  • Use a good quality cream cheese for best results.
  • Make sure your eggs are at room temperature before adding them to the batter.
  • Don't overbake the cheesecake or it will crack.
  • Let the cheesecake cool completely before refrigerating it.
  • Decorate the top with whipped cream and extra Oreo cookies if desired.

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