Mini Oreo Cheesecakes

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These are really easy to make as you do not have to make a crust and you can bake them in a fraction of the time as a large cheesecake. These are popular on the internet and this is my eggless version.

Mini Oreo Cheesecakes

Line a 12 cup muffin pan with cupcake wrappers and put an Oreo in each wrapper.

Filling:

Cream:

  • 2 pkgs softened cream cheese

and then add:

  • 1/2 cup plus 2 tbsp sugar (if you want it bit sweeter add another 2 tbsp sugar)

Mix well and then add:

  • 2 tsp cornstarch

When incorporated well, add in:

  • 2 tbsp lemon juice
  • 1/2 cup heavy (whipping) cream
  • 1 tsp vanilla

Mix until smooth. Divide evenly between the 12 cups. Bake 350 degrees F for approximately 25 minutes until centers are set. Let cool in pan and refrigerate a few hours before eating. They will poof up in the oven but then settle when cool.

Top with Chocolate Ganache:

Heat 1/4 cup heavy cream until almost boiling and then pour over 1/3 cup chocolate chips (about 2 ounces). Mix well until smooth. Let cool and top the cheesecakes.

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9 thoughts on “Mini Oreo Cheesecakes

  1. That looks delicious! No doubt my little boy (and big boy, aka the husband) would love that! We’re trying to be somewhat healthy these days so I was wondering what your thoughts are about replacing the heavy cream with Greek yogurt? Eggless cooking is so tricky! Thanks for posting! Love the blog!

  2. hi love your recipe. do I add the ganache after the cheesecake have cooled down for hours in the refrigerator or cool down as in room temp.

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