Delicious Mini Cheesecakes with Oreo Overload Filling
These mini cheesecakes combine creamy cheesecake with crunchy Oreos, making them a delightful dessert for any occasion.
Equipment
- Muffin Tin
- Mixing Bowl
- Electric Mixer
Ingredients
Ingredients
- 24 pieces Oreo Cookies For crust and filling.
- 1/4 cup Unsalted Butter Melted, for binding the crust.
- 16 ounces Cream Cheese Softened, at room temperature.
- 1/2 cup Granulated Sugar For sweetening the filling.
- 1 teaspoon Vanilla Extract Pure vanilla for flavor.
- 2 large Eggs Room temperature, for binding.
- 1/2 cup Heavy Cream Optional, for a richer filling.
- 1/2 cup Semi-Sweet Chocolate Chips For folding into the filling or topping.
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare a muffin tin by lining it with cupcake liners.
- Crush 24 Oreo cookies into fine crumbs.
- Combine crushed Oreos with 1/4 cup of melted unsalted butter.
- Evenly distribute the Oreo crust mixture into the lined muffin cups and press down firmly.
- Bake the crusts for about 10 minutes.
- In a mixing bowl, beat 16 ounces of softened cream cheese until smooth.
- Add 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract to the cream cheese and mix until fluffy.
- Beat in 2 large eggs, one at a time.
- If using, fold in 1/2 cup of heavy cream and 1/2 cup of semi-sweet chocolate chips.
- Spoon the cheesecake filling into each muffin cup, filling them about 3/4 full.
- Bake the mini cheesecakes for an additional 18-20 minutes.
- Turn off the oven and crack the door open slightly, allowing the mini cheesecakes to cool for about 1 hour.
- Remove the cheesecakes from the oven and let them cool to room temperature, then refrigerate for at least 4 hours.
- Before serving, top with additional crushed Oreos or chocolate chips.
- Carefully peel away the cupcake liners and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.