Cheesecake Oreo Recipe from of 30-11-2015 [Updated on 28-11-2018]
After I posted the photo of these Oreo mini cheesecakes on Facebook, I was asked for the recipe in a loud voice and here it is: nice and delicious single-portion cakes prepared with the famous stuffed biscuits. I had tried making a no-bake oreo cheesecake before and loved it, but this single-serving, oven-baked version surpassed it by far. You can also prepare them in advance the day before and keep them in the fridge until it's time to serve them ... as long as you can not eat them before;) If you are a fan of Oreo cookies like me, you can't not try them because, in addition to being really good good , they are also lightning fast and very simple to do. For the moment I leave you to the recipe, but if you return in the afternoon you will find, instead of the recipe healthy and delicious, a nice gastronomic gift idea to pack for your loved ones. Cheesecakes are known to be a panacea for morale and these are no exception. I wish you a sweet start to the week and we'll read you later: *
How to make Oreo mini cheesecakes
Whip the cheese with the sour cream, sugar and vanilla.
Once you have a cream, add the egg and continue to whisk until you get a smooth and homogeneous cream.
Place paper cups in the muffin molds and place an Oreo cookie inside each one.
Pour a couple of spoonfuls of cream cheese on each biscuit.
Then crumble the remaining cookies and add them to the surface of each cheesecake.
Preheat the oven to 175 ° C then lower to 160 ° C and bake. Cook the cheesecakes for 20 minutes.
Then remove from the oven, let it cool and put it to rest in the fridge for 3 hours.
Remove the cheesecakes from the cups and serve.