Oreo Cheesecake Bites (Print Version)
Mini cheesecakes with whole Oreo cookie base, creamy filling made from cream cheese, sugar, eggs, and vanilla, folded with Oreo chunks, baked in muffin pan until set.
# Ingredients:
→ For the Cheesecake Crust
01 -
16 Oreo cookies
→ For the Cheesecake Filling
02 -
16 oz cream cheese, softened (2 packages, 8 oz each)
03 -
1/2 cup sugar
04 -
2 whole eggs
05 -
1 teaspoon vanilla extract
06 -
3/4 cup Oreo cookie crumbs (large and small chunks, about 6 Oreos, plus extra for topping)
→ For Topping (Optional)
07 -
Whipped cream
08 -
Extra crushed Oreos
# Instructions:
01 -
Preheat your oven to 350 degrees. Line a regular muffin pan with 16 paper liners and place one whole Oreo cookie in the bottom of each liner. Set aside.
02 -
In a large mixing bowl, beat together the softened cream cheese, sugar, eggs, and vanilla extract with an electric mixer for 2 to 3 minutes until smooth and creamy.
03 -
Sprinkle in the Oreo cookie crumbs and fold them in gently with a spatula until combined. Make sure you have both large and small chunks - don't use a food processor or you'll end up with fine crumbs instead of chunky pieces.
04 -
Using a tablespoon, spoon the Oreo cheesecake mixture evenly on top of the Oreo cookies in each liner - about two tablespoons of batter per cup. Sprinkle each one with a few extra Oreo cookie crumbs on top.
05 -
Bake for 14 to 16 minutes, or until the middles are set. Don't over-bake them or they'll crack and dry out.
06 -
Let the cheesecake bites cool for at least 30 minutes, then remove the paper wrappers. Place them in the refrigerator until ready to serve - they're best when they've had at least 2 hours to get cold. Top with whipped cream and more crushed Oreos if you like!
# Notes:
01 -
Make sure your cream cheese is softened to room temperature for the smoothest filling.
02 -
Chop the Oreos with a knife, not a food processor, so you get chunky pieces instead of fine crumbs.
03 -
Don't over-bake these - the middles should be just set, not puffed up. They'll firm up more as they chill.
04 -
The whole Oreo at the bottom acts as the crust - so simple and delicious!
05 -
These are best served cold straight from the fridge.
06 -
Store in an airtight container in the refrigerator for up to 5 days.