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Ingredients
Scale
- 16 chocolate Oreo cookies (cream removed)
- 3 tbsp granulated sugar
- ¼ cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2 large eggs
- 10 Oreos, chopped into small pieces
- 1 package mini Oreos (for topping)
- 1½ cups confetti heart sprinkles
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
Instructions
- Line a cupcake pan with liners.
- Crush Oreo cookies in a ziplock bag and mix with melted butter and sugar.
- Scoop the mixture into liners and press down to form the crust.
- Preheat oven to 325°F. Beat cream cheese and sugar until smooth.
- Add sour cream, vanilla, and salt, mixing well. Incorporate eggs one by one.
- Fold in chopped Oreos and sprinkles.
- Scoop cheesecake batter into the crust-filled liners and bake for 17-21 minutes.
- Cool completely after baking.
- Whip cream with powdered sugar until stiff peaks form.
- Pipe whipped cream onto cooled bites and decorate with mini Oreos and sprinkles.
Notes
Use room temperature cream cheese for a smoother batter.
Do not overbake; center should be slightly jiggly.
Experiment with flavored sprinkles for different looks.
- Prep Time: 30 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 130
- Sugar: 7
- Sodium: 60
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 2
- Cholesterol: 40