Oreo Cheesecakes Bites
I’ve been told these oreo cheesecake bites are “lip-smacking good”! They should come with a warning label though, that says: only make these oreo cheesecake cupcakes if you’re comfortable being complimented and prepared to be begged for more!
Servings: 12 mini cheesecakes
Ingredients
Crust
- 1 ½ cups (180g) oreo crumbs about 16 whole oreos
- 4 Tbsp (57g) melted unsalted butter 1/2 stick
Cheesecake
- 16 oz (452g) full fat cream cheese, room temperature
- ⅓ cup (66g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs added one at a time
- ¼ cup (30g) oreo crumbs plus 4-5 whole oreos broken into larger pieces the whole cookie - cream & all!
Instructions
Crust
- 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.1 1/2 cups (180g) oreo crumbs, 4 Tbsp (57g) melted unsalted butter
- 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.
Cheesecake
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.16 oz (452g) full fat cream cheese, room temperature
- Beat in the sugar and vanilla extract until smooth.1/3 cup (66g) granulated sugar, 1 tsp vanilla extract
- Beat in the eggs, one at a time.2 large eggs
- 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.1/4 cup (30g) oreo crumbs plus 4-5 whole oreos broken into larger pieces
- 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.
Video
Notes
1 & 1/2 cup oreo crumbs is equal to about 16 whole oreos. Blend the cookie & the cream.
How to store: Refrigerate your mini cheesecakes in an airtight container for up to a week.
How to freeze: You can freeze mini cheesecakes for up to 3 months. They can be individually wrapped, or you can place them in an airtight storage container or freezer bag with parchment paper between the layers to keep them from sticking. Let them thaw in the refrigerator before serving.
Nutrition
Calories: 273kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 246mg | Potassium: 102mg | Fiber: 1g | Sugar: 12g | Vitamin A: 671IU | Calcium: 48mg | Iron: 1mg