Mini Cheesecakes


Preparation info

  • Difficulty


  • Makes


    mini cheesecakes

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About


  • 1 quantity home-made Oreo® dough
  • 210 g ( oz) plain cream cheese (25% dairy fat, such as Philadelphia®)
  • 60 g ( oz) caster (superfine) sugar
  • 1 pinch salt
  • 3 teaspoons plain (all-purpose) flour
  • ½ lemon, juice and finely grated zest
  • 200 g (7 oz) sour cream (30% dairy fat)
  • 2 eggs
  • 3 drops natural vanilla extract


The Oreo® Dough and Cream Cheese

Make the Oreo® dough and cheesecake mixture following the instructions.

Shaping and Cooking

Preheat the oven to 220°C (425°F/Gas 7). Divide the Oreo® dough into 20 small balls. Place 20 thick paper cases, 20 silicone moulds approximately 6 cm ( inches) in diameter and 4 cm ( inches) high, or two greased and floured muffin tins on a baking tray. Place a ball of dough in each mould and spread it over the bottom and side with your fingers, without going to the top of the mould.

Pour the cream cheese filling on top of the Oreo® dough, filling the moulds to the top. Bake for about 10 minutes. Allow to cool completely before eating.