Description
Mini Oreo Cheesecakes are a delightful bite-sized dessert that combines creamy cheesecake filling with a crunchy Oreo crust. Perfect for parties or a sweet treat, these individual cheesecakes are easy to make and sure to impress. With a rich flavor and a touch of Oreo goodness, they’re a crowd-pleaser that’s both simple and delicious.
Ingredients
15 whole Oreo cookies
12 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup crushed Oreos (for the batter)
Additional crushed Oreos (for topping)
Instructions
- Prepare Muffin Tin:
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with 12 paper liners.
- Place a whole Oreo cookie in the bottom of each liner.
- Make Cheesecake Batter:
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gently fold in the 1/2 cup of crushed Oreos.
- Assemble and Bake:
- Spoon the cheesecake batter evenly over each Oreo cookie in the muffin tin.
- Sprinkle additional crushed Oreos on top of each cheesecake.
- Bake for 14-16 minutes, or until the centers are set.
- Cool and Serve:
- Allow the cheesecakes to cool completely in the muffin tin.
- Once cooled, refrigerate for at least 2 hours before serving.
- Optionally, top with whipped cream and more crushed Oreos.
Notes
For best results, chill the cheesecakes for at least 2 hours to allow them to set properly.
You can freeze these cheesecakes for up to 2 months; thaw in the refrigerator before serving.
To prevent sticking, ensure the liners are well-greased or use high-quality paper liners.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cheesecakes
- Calories: 180 kcal per cheesecake
