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Mini Cheesecakes

Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 servings

Ingredients

  • 20 creme-filled sandwich cookies, crushed Chocolate or vanilla Oreos or similar work well
  • 16 ox cream cheese
  • 2/3 cup granulated sugar
  • 1 tsp almond extract
  • 2 eggs
  • 2/3 cup sour cream

Instructions

  1. Firmly press crushed cookies into muffin pans lined with 18 liners (about 1-1/2 Tbsp per liner.) When you crush the cookies, make sure to crush the entire cookie. The creme filling helps the crumbs stick together.

  2. Using an electric mixer, beat cream cheese until fluffy. Add sugar and almond extract, and beat again until fluffy.

  3. Add eggs one at a time, and then add sour cream. Beat until smooth.

  4. Spoon cream cheese mixture into muffin pans.

  5. Bake 20 minutes at 350 (until cheesecakes are firm). Remove from oven, and allow pans to sit 5 minutes.

  6. Gently remove cheesecakes (with muffin liners) from muffin pans, and place on a cookie sheet. After sitting out for a few minutes, the centers will no longer be as puffed up as they were when they first came out of the oven, but this is to be expected.

  7. Cool cheesecakes in refrigerator for 1 hour, and then gently remove from muffin liners. Serve plain or covered in fruit or melted chocolate.

Recipe Notes

To make this recipe gluten-free, use gluten-free cookies.