Description
Indulge in these delightful mini cheesecakes made with a creamy filling and rich Oreo cookie base, perfect for any occasion.
Ingredients
Scale
- 16 Oreos for the base
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 2 whole eggs
- 1 tsp. vanilla extract
- 3/4 cup Oreo cookie crumbs (reserve a few tablespoons for topping)
Instructions
- Preheat oven to 350°F and line a cupcake baking pan with 16 paper liners. Place one Oreo at the bottom of each liner.
- In a large mixing bowl, combine cream cheese, sugar, eggs, and vanilla extract. Beat on medium speed until smooth.
- Gently fold in the Oreo cookie crumbs.
- Scoop two tablespoons of cheesecake mixture into each liner, top with reserved cookie crumbs.
- Bake for 14-16 minutes until the middle is set. Allow to cool for 30 minutes, then remove from liners.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
For a lighter version, use low-fat cream cheese and sugar alternatives. Experiment with different flavored cookies for variety.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 200
- Sugar: 10g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg