Mini Oreo Cheesecake Bites (Print Version)
# Ingredients:
→ For the Cheesecake Crust
01 -
16 Oreos (whole cookies)
→ For the Cheesecake Filling
02 -
16 ounces cream cheese, softened (2 8-ounce packages)
03 -
1/2 cup sugar
04 -
2 whole eggs
05 -
1 tsp vanilla extract
06 -
3/4 cup Oreo cookie chunks (about 6 Oreos, chopped with a knife into large and small pieces)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a standard muffin pan with 16 paper liners. Place one whole Oreo cookie in the bottom of each liner to form the crust. Set aside.
02 -
In a large mixing bowl, beat together the softened cream cheese, sugar, eggs, and vanilla extract with an electric mixer for 2-3 minutes until completely smooth and no lumps remain.
03 -
Gently fold in the chopped Oreo cookie pieces with a spatula until evenly distributed throughout the batter, reserving a few tablespoons of cookie crumbs for topping.
04 -
Spoon the cheesecake mixture evenly over the Oreo cookie crusts, using about 2 tablespoons of batter per cup. Sprinkle the tops with the reserved Oreo cookie crumbs.
05 -
Bake for 14-16 minutes, or until the centers are just set. Be careful not to overbake or the cheesecakes may crack.
06 -
Allow the cheesecake bites to cool at room temperature for at least 30 minutes. Remove from the muffin pan and refrigerate for at least 2 hours until completely chilled before serving.
07 -
Optional: Top with whipped cream and additional crushed Oreos before serving for an extra special presentation.
# Notes:
01 -
It's crucial that your cream cheese is fully softened to room temperature to achieve a smooth batter without lumps.
02 -
Don't use a food processor to chop the Oreos for the filling - you want varied chunks, not fine crumbs.
03 -
These cheesecake bites actually taste better the next day after the flavors have had time to meld.