Ingredients
Method
Preparation and Base
- Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.
- Place one whole Oreo cookie at the bottom of each liner to serve as the crust.
- In a small bowl, crush the remaining 6 cookies into medium-sized chunks and set them aside for later.
Mixing the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer until the mixture is completely smooth and fluffy.
- Add the sour cream and vanilla extract, then mix again until combined.
- Add the eggs one at a time, beating on low speed just until the yellow disappears. Be careful not to overmix.
- Gently fold in the crushed Oreo pieces with a spatula.
Baking and Chilling
- Divide the cheesecake batter evenly among the 12 muffin liners, filling each nearly to the top.
- Bake for 20 to 22 minutes, or until the edges are set and the centers only have a slight jiggle.
- Remove the tin from the oven and let the bites cool completely in the pan at room temperature.
- Once cool, transfer the pan to the refrigerator and chill for at least 3 hours, or preferably overnight, before removing them from the liners and serving.
Notes
To achieve the smoothest texture, ensure your cream cheese and eggs are at true room temperature before mixing. Wait until the bites are fully chilled before peeling off the paper liners to ensure they keep their clean, round shape.
