So, normally over the holidays, I’m responsible for bringing my famous cookie ball truffles to every holiday function. While the steps aren’t complicated, they’re just super time consuming and take up a good amount of space, which we’re currently lacking due to the upcoming move! So, this year I decided to go even easier and try out a recipe that mainly sits in the oven and only uses FIVE INGREDIENTS!
I love the versatility of oreo cookies now that there are no less than 50 various flavors. I use the mint and smore’s variations in my cookie balls and for this cheesecake recipe, I decided to throw in red velvet for a holiday photo opp, but you could really use any flavor you want and they’ll totally switch up your cheesecakes! I mean, who wouldn’t love a mini peanut butter cheesecake or even a birthday cake flavored cheesecake!? The possibilities are endless.
The shining star of this recipe is the Dairy Pure Sour Cream. I used this brand of sour cream in my chocolate chip sour cream cake and the result was so incredible that now it’s the only sour cream I use and I look for reasons to bake with it. Not only is it all natural, but it’s so thick and creamy that no matter what you bake, it’ll turn out moist and delicious! For more five ingredient recipes, check out Dairy Pure’s Simple Holidays Round Up.
The oreo cookie at the bottom gives this mini cheesecake the texture of a crust without all the extra work! And also adds another layer of flavor!
Five Ingredient Red Velvet Oreo Mini Cheesecakes
16 Red Velvet Oreo cookies (split 12, 4)
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup Dairy Pure all-natural sour cream
1. Preheat oven to 300 degrees F. Line a standard 12-cup muffin tin with paper cups (I like the foil cups lined with paper, they’re sturdier).
2. Place 1 of the 12 oreo cookies into each cup. Chop the remaining 4 oreo cookies and set aside.
3. In a medium bowl, beat cream cheese, gradually adding sugar, eggs, sour cream, mixing well after each addition.
4. Stir in the remaining chopped cookies by hand.
5. Spoon batter into muffin cups evenly, filling each cup to the top.
6. Place in lower third of the oven and bake for 35-40 minutes until firm in the middle.
7. Remove from oven and transfer to cooling racks. Serve!