Mini Oreo Cheesecakes
Delightful bite-sized desserts that combine rich cheesecake and crunchy Oreo cookies, perfect for any occasion.
Ingredients
For the Cheesecake
- 8 oz cream cheese, softened Make sure the cream cheese is at room temperature for easy mixing.
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup whipped cream For topping or mixing.
- 10 pieces Oreo cookies, crushed Add more for a stronger Oreo flavor if desired.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Prepare a muffin pan with cupcake liners.
- In a mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract; blend until combined.
- Fold in the whipped cream and crushed Oreo cookies.
- Spoon the cheesecake mixture into the prepared muffin pan, filling each liner about three-quarters full.
Baking
- Bake for 15 to 18 minutes or until set.
- Allow to cool, then refrigerate for at least 2 hours before serving.
Notes
These cheesecakes are best served chilled. Top with whipped cream and a mini Oreo for presentation. Store in an airtight container in the refrigerator for 5 to 7 days or freeze for up to three months.