The best mini oreo cheesecake


1 & 1/2 cups oreo crumbs
4 tbsp melted butter
1 and 1/2 (8 oz) packages cream cheese, softened
1/3 cup sugar
1 tsp vanilla extract
2 eggs, added one at a time
1/4 cup oreo crumbs plus 4-5 whole oreos broken into larger pieces (just not crumbs)

Preheat the oven to 350º F.
Line a regular sized muffin pan with 12 muffin liners.
In a mixing bowl, combine the oreo crumbs and melted butter until it resembles coarse sand.
Put 1-2 tbsp of oreo crumbs in each muffin cup.
Use a 1/3 cup (or similar) to press the oreo crumbs down firmly into the pan.
Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.
Beat in the sugar and vanilla extract until smooth.
Beat in the eggs, one at a time.
Then add the oreos crumbs and larger oreo pieces, mix with a spatula.
Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
Top the cheesecakes with additional oreo crumbs or larger oreo pieces if desired.
Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.
Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.


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