Mini Oreo Cheesecake Bites (Print Format)
Creamy mini cheesecakes with Oreos—quick to make and perfect for parties or sweet snacks.
# Ingredients:
→ Cheesecake Crust
01 -
16 whole Oreos
→ Cheesecake Filling
02 -
16 ounces cream cheese, softened (2-8 ounce packages)
03 -
1/2 cup sugar
04 -
2 whole eggs
05 -
1 teaspoon vanilla extract
06 -
3/4 cup large and small Oreo cookie crumbs (approximately 6 Oreos, chopped; reserve a few tablespoons for topping)
# Steps:
01 -
Preheat the oven to 350°F (175°C). Line a regular muffin pan with 16 paper liners and place one Oreo cookie in each liner. Set aside.
02 -
In a large mixing bowl, use an electric hand mixer to beat together the softened cream cheese, sugar, eggs, and vanilla extract for 2-3 minutes until smooth. Sprinkle in the Oreo cookie crumbs and fold them in gently using a spatula until well incorporated.
03 -
Spoon the Oreo cheesecake mixture evenly over the cookies in each muffin liner, adding about two tablespoons of batter per cup. Sprinkle additional Oreo cookie crumbs over the top of each cheesecake.
04 -
Bake for 14-16 minutes, or until the centers are set and firm. Be careful not to overbake.
05 -
Allow the cheesecakes to cool for at least 30 minutes before removing the paper wrappers. Place them in the refrigerator for at least 2 hours to chill fully. Serve cold. Optionally, top with whipped cream and additional crushed Oreos before serving.
# Tips:
01 -
Ensure the cream cheese is softened to room temperature to achieve a smooth batter.
02 -
Store leftovers in an airtight container in the refrigerator for up to 7 days. Alternatively, freeze by wrapping each cheesecake bite individually in plastic wrap and aluminum foil before placing in an airtight container.
03 -
Defrost frozen cheesecake bites on the counter for 2-4 hours before serving.