Mini Oreo Cheesecakes
Delightful mini cheesecakes with a creamy filling on a crunchy Oreo base, perfect for family gatherings.
Ingredients
For the crust
- 1.5 cups Oreo cookie crumbs (about 24 cookies)
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened Make sure it's at room temperature for easy mixing!
- 0.5 cups granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup whipped cream (or sweeter alternative)
For serving
- Crushed Oreos and whipped cream for garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the Oreo cookie crumbs and melted butter. Mix until the crumbs are fully coated.
- Press this mixture firmly into the bottom of a lined muffin tin to create a solid crust base.
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, beating until fully incorporated.
- Mix in the eggs one at a time, combining thoroughly. Fold in the whipped cream gently.
- Spoon the cheesecake filling over the Oreo crusts in the muffin tin, filling each cup to about ¾ full.
- Place the muffin tin in the oven and bake for about 18-20 minutes until the centers are set but slightly jiggly.
- Once baked, let the cheesecakes cool for about 10 minutes in the pan. Refrigerate for at least 2 hours to set completely.
- Carefully remove the cheesecakes from the muffin tin, garnish with crushed Oreos and whipped cream, and enjoy!
Notes
These cheesecakes can be stored in the fridge for up to 5 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight. Avoid reheating in the microwave to preserve texture.