Mini Oreo Cheesecakes

I have always liked Oreo cookies, but during this latest pregnancy, I just can’t get enough of them! So please bear with me while I share my latest Oreo deliciousness. :)

We took these little cheesecakes to a party and they were a huge hit. Everyone loved that they were baked and served in cupcake liners, making them so easy to serve and eat. And don’t be intimidated- they are so simple to whip up!

Mini Oreo Cheesecakes
3 (8 oz) packages regular or light cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
24 whole Oreo cookies
12 Oreo cookies, crushed
Hot fudge or chocolate syrup
Whipped Cream
Additional Oreo cookie crumbs for garnish

Place 24 cupcake liners in muffin tins. Set a whole Oreo cookie in the bottom of each liner. Beat together softened cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, mixing until just blended. Gently fold in 12 crushed Oreo cookies (I put the cookies in a ziploc bag and crushed them with a rolling pin). Spoon cheesecake mixture over each cookie in the liners. Bake at 350 degrees for 15-20 minutes or until the center of each cheesecake is almost set. Cool completely, then refrigerate at least one hour (or overnight). Top with a dollop of whipped cream, drizzle with chocolate sauce, and sprinkle crushed Oreo cookies on top. Amazing. :)

Looking for more Oreo desserts to feed your cravings?
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  1. says

    My attempt resulted in an edible, but a bit eggy consistency. I neglected to first fully blend the sugar and cheese before adding the egg. Also beat them a bit much, instead of “folding”. Could this have been the cause?

    I think with whipped cream, chocolate syrup, and a bit more crumbles, these will be presentable, but I’ll try again sometime with a bit more attention to the process!

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