Oreo upside down mini cheesecakes

Oreo upside down mini cheesecakes

These are delightfully simple to make, and can be made ahead a day (or two) or even frozen for up to 3 weeks! I made these for a bake-sale at church recently and they were quite the crowd pleaser. You can serve them upside down un-molded from the cupcake liners, but I chose to serve them as is, with a dollop of whipped cream on top and some chocolate-n-vanilla sprinkles (from an ease-of-handling cum hygiene point of view). Do try 'em out!

Nirmala Prem


  1. 19 numbers Oreo cookies
  2. 2 packages Philadelphia cream cheese , softened (8 oz)
  3. 1/2 cup sugar granulated
  4. 1/2 cup sour cream
  5. 1/2 teaspoon vanilla extract
  6. 2 numbers eggs


20 mins
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    Pre-heat the oven to 350 °F.

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    Place one Oreo cookie in each of 12 paper-lined muffin cups.

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    Coarsely chop the remaining cookies. Set aside.

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    Beat cream cheese and sugar in a large bowl until well blended. Add sour cream and vanilla, and mix well.

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    Add the eggs, one at a time, beating on low speed after each addition until just blended.

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    Stir in the chopped cookies. Spoon into the muffin cups.

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    Bake for 20 minutes, or until the centers are just set.

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    Cool to room temp, and then refrigerate for at least 3 hours.

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    Remove cheesecakes from muffin pans, discard liners and serve cookie side up. OR, serve as is with  some whipped cream or vanilla frosting piped on top.

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