Mini Oreo Cheesecakes
Delightful mini cheesecakes packed with creamy cheesecake flavor and topped with crunchy Oreo cookies, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 155 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package Oreo cookies
- 2 cups cream cheese
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C).
- Crush the Oreo cookies into fine crumbs and set aside.
- Beat the cream cheese, sugar, and vanilla extract until smooth.
- Fold in the whipped cream and half of the crushed Oreo cookies.
- Prepare a muffin pan with cupcake liners.
- Fill each liner with the cheesecake mixture, about three-quarters full.
- Add the remaining crushed Oreo cookies on top, pressing them in slightly.
- Bake in the oven for 20 minutes.
- Cool at room temperature, then refrigerate for at least 2 hours.
- Serve chilled and enjoy!
Notes
For variations, try different cookies or use low-fat ingredients for a lighter version.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 7g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/mini-oreo-cheesecakes/