Mini Oreo Cheesecakes

Dive into Decadence with Mini Oreo Cheesecakes

If you’re a fan of Oreos and cheesecake, you’re in for a treat! These Mini Oreo Cheesecakes combine the best of both worlds into delightful, single-serve desserts that are perfect for any occasion. Whether it’s a family gathering, a potluck, or just a sweet end to a weekday meal, these mini cheesecakes are sure to impress. Here’s how to make them.

Ingredients

For the Crust:

• 1 ½ cups Oreo crumbs (about 16 whole Oreos)
• 4 tbsp melted unsalted butter (½ stick)

For the Cheesecake:

• 16 oz full-fat cream cheese, room temperature
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs, added one at a time
• ¼ cup Oreo crumbs, plus 4-5 whole Oreos, broken into larger pieces

Directions

Preparing the Crust:

1. Preheat the oven to 350º F (177º C).
2. Line a regular-sized muffin pan with 12 muffin liners.
3. Mix the Oreo crumbs and melted butter in a bowl until the mixture resembles coarse sand.
4. Distribute about 1-2 tablespoons of the Oreo mixture into each muffin cup.
5. Press the crumbs down firmly using the back of a 1/3 cup measure or similar utensil.
6. Bake the crusts for 5 minutes, then remove from the oven and allow to cool while you prepare the cheesecake filling.

Making the Cheesecake:

1. Beat the cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes.
2. Add the sugar and vanilla extract, continuing to beat until smooth.
3. Incorporate the eggs one at a time, mixing well after each addition.
4. Fold in the ¼ cup of Oreo crumbs and the broken Oreo pieces gently with a spatula.
5. Spoon the cheesecake mixture over the crusts in the muffin pan, filling each one just over halfway.
6. Optional: Top the cheesecakes with additional Oreo crumbs or pieces for extra Oreo goodness.
7. Bake for 15-17 minutes, or until the centers are just slightly jiggly.
8. Cool to room temperature and then refrigerate for at least 2 hours before serving. For best results, if chilling overnight, cover the cheesecakes loosely with plastic wrap.

Nutritional Information

• Prep Time: 10 minutes
• Cooking Time: 22 minutes
• Total Time: 32 minutes plus chilling
• Calories: 310 kcal per serving
• Servings: 12

These Mini Oreo Cheesecakes are not only a joy to make but also a pleasure to serve. Their individual serving size makes them easy to distribute, and their creamy texture combined with the crunchy Oreo base is a delightful contrast that will have everyone coming back for seconds. Enjoy crafting these little pieces of dessert heaven!

Mini Oreo Cheesecakes

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• Author: Dulcia
• Total Time: 32 minutes
• Yield: 12 1x

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Description

Mini Oreo Cheesecakes offer a delightful twist on the traditional cheesecake, featuring a rich and creamy filling on top of an irresistible Oreo crumb crust. Each bite-sized cheesecake combines the iconic flavor of Oreos with the

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Ingredients

Scale 1x2x3x

Crust
1 ½ cups oreo crumbs (about 16 whole oreos)
4 tbsp melted unsalted butter (1/2 stick)
Cheesecake
16 oz full fat cream cheese, room temperature
⅓ cup granulated sugar
1 tsp vanilla extract
2 large eggs, added one at a time
¼ cup oreo crumbs plus 4-5 whole oreos broken into larger pieces

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Instructions

Crust
Preheat the oven to 350º F.
Line a regular-sized muffin pan with 12 muffin liners.
In a mixing bowl, combine the oreo crumbs and melted butter until it resembles coarse sand.
Put 1-2 tbsp of oreo crumbs in each muffin cup.
Use a 1/3 cup (or similar) to press the oreo crumbs down firmly into the pan.
Bake the crust for 5 minutes. Remove from the oven and allow to cool while prepping the cheesecake.
Cheesecake
In a mixing bowl, beat the cream cheese with an electric mixer until smooth, about 2-3 minutes.
Beat in the sugar and vanilla extract until smooth.
Add eggs one at a time, mixing well after each addition.
Fold in oreo crumbs and larger oreo pieces with a spatula.
Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
Optionally top the cheesecakes with additional oreo crumbs or pieces.
Bake for 15-17 minutes, or until the center is slightly jiggly.
Allow to cool to room temperature, then refrigerate for at least 2 hours before serving. If refrigerating overnight, cover loosely with plastic wrap.

• Prep Time: 10 minutes
• Cook Time: 22 minutes

Nutrition

• Calories: 310 kcal