Description

Mini Oreo Cheesecakes are the perfect bite-sized dessert that combines the creamy, rich texture of cheesecake with the classic crunch of Oreo cookies. These delightful treats are easy to make and ideal for any occasion, from family gatherings to parties.

Ingredients

16 whole Oreo cookies

16 ounces (2 packages) cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup Oreo cookie crumbs (from about 6 Oreos)

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Instructions

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners, and place one whole Oreo cookie at the bottom of each liner.
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gently fold in the Oreo cookie crumbs into the batter, ensuring they are evenly distributed.
Spoon the cheesecake batter evenly into each muffin cup, filling them nearly to the top.
Bake in the preheated oven for 14-16 minutes, or until the centers are set. Be careful not to overbake.
Let the cheesecakes cool in the pan for about 30 minutes, then transfer them to the refrigerator. Chill for at least 2 hours before serving.

Notes

To make these cheesecakes ahead of time, prepare them the day before and store them in the refrigerator until you’re ready to serve.
These mini cheesecakes freeze well. Wrap each one individually in plastic wrap and store in a freezer-safe container for up to 2 months.
For added indulgence, top the cheesecakes with whipped cream, extra crushed Oreos, or a drizzle of chocolate or caramel sauce.
To make gluten-free, use gluten-free sandwich cookies and ensure all other ingredients are gluten-free.

Prep Time: 10 minutes
Cook Time: 14-16 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 150
Sugar: 12g
Sodium: 100mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg