Gluten Free OREO Cheesecake Bites
Ingredient List
- 24 Gluten Free OREO Cookies
- 16 oz. (1 lb.) cream cheese
- ½ cup granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs
- ½ cup sour cream
- pinch of salt
Nutritional Information
| Calories | 300 |
| Total fat | 20g |
| Saturated fat | 10g |
| Trans fat | 0g |
| Cholesterol | 75mg |
| Sodium | 240mg |
| Total Carbohydrate | 28g |
| Dietary fiber | 1g |
| Total sugars | 20g |
| Added sugars | 17g |
| Protein | 4g |
| Vitamin D | 0% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
| Potassium | 2% DV |
Preheat Oven & Prep Pan
Preheat your oven to 325°F (163°C).
Line a muffin tin with paper liners and place one Oreo cookie at the bottom of each liner.
Make Cheesecake Batter:
In a mixing bowl, beat the cream cheese until smooth and free of lumps.
Add the granulated sugar and vanilla extract, mixing until well combined.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Fold in the sour cream and a pinch of salt until the mixture is smooth.
Assemble:
Chop up 8 Oreo cookies and fold them into the cheesecake batter.
Spoon the batter over the Oreo cookies in the muffin tins, filling each one almost to the top.
Bake
Bake in the preheated oven for about 22-25 minutes, or until the centers are just set.
Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Chill:
Once cooled, refrigerate the cheesecake bites for at least 3 hours or overnight.