Mini Upside Down Oreo Cheesecakes

My grandkids are constantly asking me about my blog and are always interested in helping in the kitchen! They especially love making Mini Upside Down Oreo Cheesecakes. 

My grandson, Logan, loves to help his mom out in the kitchen on a regular basis. And when he’s at my house, he’s always asking if he can help out with the cooking, etc. (I do hope this lasts!)

So you can imagine his surprise and delight when I asked him to make something to share on my blog. When I asked him what he wanted to make, he didn’t hesitate for a second. He blurted out, “Cookies and cream cheesecake!”

We found the perfect recipe for him to make all by himself.  It’s Upside-Down Mini Cheesecakes.

I did supervise while Logan measured, poured, and mixed. He whipped up the mini upside down Oreo cheesecakes all by himself. The only part I had to play in the baking of the cheesecakes was placing them in the oven and pulling them out.  

I feel he’s a tad too young to come in contact with the oven yet, but his poppy has taught him how to make coffee with the Keurig, but that’s another story!

The recipe is a simple cheesecake recipe and calls for cream cheese, sugar, eggs, sour cream, vanilla, and Oreos. It bakes for 20 minutes and after cooled, is placed in the fridge for 3-4 hours.

Here’s how Logan did it! Oh yeah, he just had to wear one of his hats! The first step, of course, was giving those hands a good washing before beginning.

Mini Upside Down Oreo Cheesecakes

Logan loves cooking! 

Heat oven to 350º F. and place cupcake liners in a 12-cup muffin tin. Add an Oreo cookie to each liner. Coarsely chop the remaining cookies and set aside for later.

In a mixing bowl, beat cream cheese and sugar in a large bowl until well combined. Add sour cream and vanilla and mix well. Add eggs, one at a time and beat until just blended. 

Stir in the chopped cookies and spoon into the muffin cups. Bake 20 minutes or until centers are almost set. Cool and refrigerate in the tins for 3-4 hours.

Remove cheesecakes from the muffin tins.

The mini upside-down Oreo cheesecakes are a big hit!  And Logan is an excellent baker!

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Yield: 12

Mini Upside Down Oreo Cheesecakes

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Mini Upside Down Oreo Cheesecakes are so good and easy to make.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 4 hours 3 seconds

Total Time 4 hours 30 minutes 3 seconds

Ingredients

• 20 Oreo Cookies
• 2 packages (8 oz. each) cream cheese, softened
• 1/2 cup sugar
• 1/2 cup sour cream
• 2 eggs
• 1/2 teaspoon vanilla

Instructions

1. Heat oven to 350º F.
2. Place cupcake liners in a 12-cup muffin tin. Place an Oreo cookie in each liner.
3. Coarsely chop the remaining cookies and set aside.
4. Beat sugar and cream cheese in a mixing bowl until well combined. Add sour cream and vanilla and mix well. Add eggs, one at a time, and beat on low until just blended.
5. Stir in the chopped cookies and spoon evenly into muffin cups, filling almost to the top.
6. Bake for 20 minutes. Cool and place the muffin tin in the refrigerator for 3-4 hours.
7. Remove the cheesecakes from the liners and serve cookie side up.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 171Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 41mgSodium 120mgCarbohydrates 23gFiber 1gSugar 17gProtein 3g

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