Prepare to embark on a mouthwatering journey that combines the irresistible crunch of Oreo cookies with the creamy, velvety smoothness of cheesecake. These mini cheesecakes are not just a dessert; they're a bite-sized explosion of pure indulgence that will have your friends and family begging for more. Imagine the perfect balance of chocolatey Oreo crust and rich, decadent cheesecake filling - all packed into adorable, individual portions that are impossible to resist!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 1 package Oreo cookies (for crust)
- 2 cups cream cheese
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed Oreos (for filling)
Instructions
- Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
- Crush the Oreo cookies for the crust into fine crumbs using a food processor or by placing cookies in a sealed plastic bag and crushing with a rolling pin.
- Press approximately 1 tablespoon of crushed Oreo crumbs into the bottom of each cupcake liner, creating a firm, even base. Use the back of a spoon to compact the crumbs.
- In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer, about 2-3 minutes.
- Gradually add sugar to the cream cheese, mixing until fully incorporated and no lumps remain.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure eggs are at room temperature for best results.
- Stir in vanilla extract and fold in the additional 1/2 cup of crushed Oreos into the cheesecake batter.
- Carefully spoon the cheesecake mixture over the Oreo crust in each cupcake liner, filling each about 3/4 full.
- Bake in the preheated oven for 15-18 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from oven and let cool in the pan for 1 hour at room temperature.
- Refrigerate for at least 2 hours or overnight to allow cheesecakes to set completely.
- Before serving, optionally garnish with additional crushed Oreos or whipped cream.
Tips
- Room Temperature Matters: Ensure your cream cheese and eggs are at room temperature to create a smooth, lump-free batter.
- Crushing Technique: For the perfect Oreo crust, use a food processor for uniform crumbs, or place cookies in a sealed bag and crush with a rolling pin for a more rustic texture.
- Don't Overmix: When adding eggs, mix just until incorporated to prevent a tough cheesecake texture.
- Baking Precision: Watch your cheesecakes carefully - they're done when the centers are almost set but still slightly jiggly.
- Cooling is Crucial: Allow the cheesecakes to cool completely at room temperature before refrigerating to prevent cracking.
- Make Ahead Friendly: These mini cheesecakes can be prepared a day in advance, making them perfect for entertaining.
- Garnish Options: Get creative with toppings - try whipped cream, chocolate drizzle, or extra crushed Oreos for added pizzazz.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 55mg
