These bite size mini Oreo cheesecakes are super easy to make and packed with flavor! They're baked in a muffin pan with a whole oreo for each individual crust.
1-2 standard size muffin pan(s) since this recipe makes 16 mini cheesecakes, you'll need 2 muffin pans or 1 muffin pan plus 4 small ramekins.
measuring cup(s)
measuring spoons
Electric mixer
spatula
Ingredients
CRUST
16Oreo cookies (whole)
FILLING
16ouncescream cheese (full fat), softened
⅔cupgranulated sugar
2large eggs
1teaspoonreal vanilla extract
quick dash of salt
10Oreo cookies (finely chopped but not crushed)see recipe note
TOPPING
Real Dairy Whipped Topping (canned)I use Reddi-Wip
2-4Oreo Cookies, finely crushed A rolling pin works well for this step
Instructions
Preheat the oven to 350F. Add a paper liner to each muffin cup and spray them with non-stick spray. Add 1 whole Oreo to the bottom of each muffin cup.
In a large mixing bowl, add the cream cheese, sugar, eggs, vanilla extract, and salt. Blend with an electric mixer on medium speed until smooth (about 5 minutes).
Fold in the 10 chopped Oreos with a spatula.
Spoon the batter into the muffin cups until 99% full. See Recipe Note Below. Bake for 12-14 minutes. The center of the cheesecakes should be a little jiggly and the edges a little browned. They will firm up after they've cooled off.
Refrigerate the mini cheesecakes for at least 2 hours before eating them (they're mighty fine when they're ice cold!). Just before serving, top each mini cheesecake with a high pile of real dairy whipped topping and then sprinkle with a little Oreo cookie crumbs. See Important Note Below regarding the Topping!
Notes
For the filling: I like to chop the Oreos much like you would an onion. I like the small bits of Oreos mixed within the cheesecake!For the topping: The whipped topping must be eaten pretty quickly because it won't hold its shape (it's mostly air!). Save the whipped cream topping as the very last thing you do before serving. Don't forget to sprinkle some Oreo crumbs on top. Have fun!Store the mini cheesecakes in the refrigerator, covered, for up to 3 days.