Oreo Overload Stuffed Mini Cheesecake (Print Version)
# Ingredients:
→ Oreo Crust
01 -
1 ½ cups crushed Oreo cookies (about 15 Oreos)
02 -
3 tbsp melted butter
→ Cheesecake Filling
03 -
16 oz (2 blocks) cream cheese, softened
04 -
½ cup powdered sugar
05 -
1 tsp vanilla extract
06 -
½ cup heavy whipping cream
07 -
6 whole Oreos (for stuffing)
→ Oreo Topping
08 -
1 cup crushed Oreos
09 -
½ cup chocolate sauce (for drizzling)
10 -
Whole Oreos for garnish
# Instructions:
01 -
In a bowl, mix crushed Oreos and melted butter until combined. Press the mixture into the bottom of mini cheesecake molds or muffin tins. Chill in the fridge while preparing the filling.
02 -
Beat cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture until light and fluffy.
03 -
Spoon a small layer of cheesecake filling over the Oreo crust. Place a whole Oreo cookie in the center as a "stuffed" layer. Top with more cheesecake filling and smooth the surface.
04 -
Refrigerate for 4 hours or overnight for the best texture.
05 -
Sprinkle crushed Oreos over the top. Drizzle with chocolate sauce for extra indulgence. Garnish with a whole Oreo cookie on top. Serve & Enjoy!
# Notes:
01 -
These mini cheesecakes can be made up to 2 days ahead and stored covered in the refrigerator.
02 -
For the prettiest presentation, add the toppings just before serving.