Mini Oreo Cheesecakes Recipe
These Mini Oreo Cheesecakes are the perfect dessert for any occassion! The whole Oreo as the crust, is probably our favorite part!
Serving24
Ingredients
- 24 Oreo Cookies, whole
- 18 ounces cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 12 Oreo Cookies, crushed
- 1 cup hot fudge sauce
- 1 1/2 cup whipped cream
- 8 ounces mini Oreo Cookies, crushed
Instructions
- Place 24 cupcake liners in muffin tins. Set a whole Oreo cookie in the bottom of each liner.
- In a medium sized mixing bowl 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 hot fudge sauce, a dollop of whipped cream, and sprinkle mini crushed Oreo cookies on top.
Notes
- Use a food processor for fine Oreo Crumbs
Nutrition
Calories: 244 kcal · Carbohydrates: 28 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 6 g · Cholesterol: 47 mg · Sodium: 203 mg · Potassium: 117 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 341 IU · Calcium: 38 mg · Iron: 2 mg