Description
These Mini Oreo Cheesecakes feature a whole Oreo cookie crust, a creamy cookies-and-cream cheesecake filling, and a deliciously smooth texture. Perfect for parties, celebrations, or an easy make-ahead dessert!
Ingredients
Scale
- 12 whole Oreos (for the base)
- 8 oz (225g) full-fat cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 5 Oreos, crushed (for the batter)
- Optional toppings: Whipped cream, extra crushed Oreos
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Prepare the crust by placing one whole Oreo at the bottom of each liner.
- Make the batter: Beat softened cream cheese and sugar until smooth. Add egg and vanilla extract, then mix until combined. Fold in crushed Oreos.
- Fill the liners with cheesecake batter, covering the Oreo crust.
- Bake for 14-16 minutes or until the centers are just set.
- Cool for 30 minutes, then refrigerate for at least 2 hours before serving.
- Top with whipped cream and extra Oreo crumbs before serving.
Notes
- Use full-fat cream cheese for the best texture.
- Cheesecakes will be slightly jiggly in the center when done; they firm up as they cool.
- Let chill overnight for even better flavor.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American