Mini Oreo Cheesecakes
Mini Oreo Cheesecakes are perfectly sized for desserts just for one! Besides you really can't go wrong with the delicious combination of cheesecake and Oreo cookies!
Servings: 15 mini cheesecakes
Calories: 151kcal
Ingredients
- 15 Oreo cookies
- 2 8 ounce blocks cream cheese, room temperature
- ½ cup sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup chopped Oreos reserve a few tablespoons for topping
Instructions
- Preheat the oven to 350°F. Line two muffin tins with 15 paper liners.
- Place one Oreo cookie into each liner.
- In a large mixing bowl, beat the cream cheese, sugar, eggs, and vanilla extract together for 2 to 3 minutes until smooth.
- Fold in the chopped Oreos (minus the reserved chopped cookies for topping) until combined.
- Using a tablespoon, spoon the cheesecake mixture into the cupcake liners, over the top of the Oreo cookie, using about 2 tablespoons of batter per cupcake liner.
- Sprinkle each cupcake with reserved chopped Oreos.
- Bake for 14 to 16 minutes or just until the center is set.
- Let the cheesecake bites cool for about 30 minutes.
- Remove the cheesecake bites from their liners and place them in a refrigerator until ready to serve.
Video
Notes
- Spray the paper muffin liner with non-stick baking spray before adding the Oreo cookie and cheesecake mixture. That way the baked cheesecake will not stick to the liners when removed.
- Make sure the cream cheese and eggs are at room temperature so they combine well without lumps.
- Use about 12 Oreos to chop up for the filling.
Nutrition
Serving: 1g | Calories: 151kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 106mg | Fiber: 1g | Sugar: 16g
https://walkingonsunshinerecipes.com/individual-mini-oreo-cheesecakes-video/
Or visit the QR code below.