- 10 Oreo cookies
- 1 Tablespoon butter , melted
- 12 ounces cream cheese , softened
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1 egg
- pinch of salt
- 1/2 cup chopped Oreo cookies (filling removed)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 12 mini Oreo cookies for topping
- Preheat the oven to 350°F. Prepare a mini cheesecake pan by spraying with cooking spray.
- Crush the Oreo cookies until fine and mix with the melted butter. Spoon into the prepared pan, adding about 1 1/2 teaspoons to each well of the tin. Press the crust down with your fingers. Bake five minutes, then remove and let cool slightly.
- While the crust is baking, beat together the cream cheese, sugar, vanilla, egg and salt until well combined. Fold in the chopped Oreo cookies. Spoon into the cheesecake pan, filling each well nearly full. Tap gently on the counter to remove any air bubbles.
- Bake 15-18 minutes, or until the cheesecakes are puffed up and only jiggle slightly when shaken gently. Remove and let cool, then chill in the fridge.
- When the cheesecakes have chilled, whip the heavy cream until light and fluffy. Beat in the powdered sugar. Pipe onto the cooled cheesecakes and top each with a mini Oreo cookie. Enjoy!
- You could also use a regular muffin tin lined with paper liners instead, but you will most likely get 8-10 mini Oreo cheesecakes instead of 12.
- To make-ahead:
- These mini cheesecakes with Oreo crust can be made up to 3 days in advance when wrapped and stored in the fridge. Make sure they have had time to cool completely before being wrapped and chilled.
- You can even make these mini Oreo cheesecakes a few weeks in advance, then wrap and store in the freezer. Whenever you want to enjoy one, just pull it out and dethaw it in the microwave at 30% power for 30-45 seconds.
This article and recipe adapted from this site