Mini Halloween Oreo Cheesecakes
Servings 12 cheesecakes
Ingredients
- 16 oz Cream Cheese room temperature
- ½ cup Sugar
- ⅓ cup Sour Cream
- 2 teaspoon Vanilla Extract
- 2 Eggs room temperature
- 1 ½ tablespoon Flour
- pinch Salt
- 16 Halloween Oreos divided
- ¼ cup Halloween Sprinkles + extra for topping
- Whipped Cream
Instructions
- Pre-heat oven to 275°F
- Line 2-6 muffin cup tins with cupcake wrappers.
- Place an Oreo into each wrapper. Set aside.
- Beat the cream cheese and sugar together till smooth. Add the eggs one at a time. Add the sour cream, flour, and vanilla extract. Gently stir.
- Crush remaining Oreos in a bag and gently stir them into the batter.
- Gently stir in the sprinkles.
- Divide the cheesecake batter into the wrappers in the muffins tins. Fill the liners just over ¾ of the way full.
- Place in oven and bake 18-22 minutes. The cheesecakes should slightly jiggle. They will finish setting once removed and chilled.
- Remove from oven and allow cheesecake to sit for 10 minutes before moving them to the fridge to chill for about 30 minutes.
- Serve with whipped cream and extra sprinkles.