Mini Berry Cheesecakes with Oreo Crust
Servings 12 cheesecake cupcakes
For the cheesecake!
- 12 cupcake liners
- 16 ounces of cream cheese softened
- 1/4 cup sour cream
- 2 large eggs
- 3/4 cup sugar
- 1 tbsp all purpose flour
- 2 tsp vanilla extract
For the crust!
- 15 oreo cookies
- 4 tbsp melted butter 1/2 stick
For the topping!
- 1 cup of berries I used blueberries and strawberries
- tsp Zest from 1/2 lemon about 1
- 3 tbsp sugar
- 1 tsp corn starch
Making your berry sauce!
Add all of your sauce ingredients to a heavy bottomed saucepan. That includes your berries, lemon zest, sugar, and corn starch.
Cook over medium heat for about 5 minutes or until your sauce is thick and bubbly.
Once your sauce is cooked, add it to a food processor or blender and blend until smooth then set it aside
Making the cheesecake batter!
Mix together your softened cream cheese, sour cream, eggs, and vanilla and beat until smooth
Add the sugar and flour and beat again until smooth
Now fill your muffin tin cups with the cheesecake batter almost to the top but leaving a little room for the berry sauce
Add about a teaspoon of your berry sauce to the top of each cheesecake and swirl with your dinner knife or toothpick
Bake at 325 for 25 to 30 minutes or until they are no longer jiggly in the middle :)