Ingredients

The following ingredients have 12 Servings
  • 12 Oreos
  • 18 Snickers Minis (divided)
  • 8 ounces (226g) cream cheese (, room temperature)
  • ¼ cup (61g) sour cream (, room temperature)
  • 1 large egg (, room temperature)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • Hot fudge and caramel sauce (for topping)

Instruction

  • Preheat oven to 350°F. Line a 12-cavity muffin pan with liners.
  • Place one cookie in the bottom of each liner. Unwrap and place one mini on top of each cookie. Reserve the remaining 6 minis for topping.
  • Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)
  • Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 4 hours or overnight.
  • Serve with a topping hot fudge and caramel and half of a Snickers mini. Store the cheesecakes in the refrigerator for up to 3 days or freeze for up to 1 month.