Oreo Mini Cheesecakes
Delightful mini cheesecakes combining rich cheesecake with the beloved crunch of Oreo cookies, perfect for any occasion.
Servings: 12 servings
Calories: 200kcal
Ingredients
Ingredients
- 12 pieces Oreo cookies For crust and garnish
- 8 ounces Cream cheese Softened to room temperature
- ⅓ cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- ¼ cup Oreo cookie crumbs For topping
- to taste Whipped cream or Cool Whip For garnish
Instructions
- Step 1: Preheat your oven to 325°F (163°C).
- Step 2: Line a muffin tin with cupcake liners or grease with non-stick spray.
- Step 3: Crush 6 Oreo cookies into fine crumbs and mix with 2 tablespoons of melted butter. Press into the bottom of the muffin cups to form a crust.
- Step 4: In a mixing bowl, beat the cream cheese until creamy. Add sugar and vanilla, then mix well. Add eggs one at a time, mixing just until incorporated.
- Step 5: Spoon the cheesecake filling over the crust in each muffin cup, filling about ¾ full. Optionally sprinkle with Oreo crumbs.
- Step 6: Bake for 18-22 minutes until edges are set and center is slightly jiggly. Cool in the oven with the door ajar for 10 minutes.
- Step 7: Chill in the refrigerator for at least 2 hours until completely set.
- Step 8: Garnish with whipped cream and a half Oreo cookie before serving.
Equipment
- Muffin Tin
- Mixing Bowl
- Electric Mixer
Notes
Use room temperature ingredients for a smooth batter. Don't overmix after adding eggs to avoid air bubbles. Cool in the oven to prevent cracking.