Mini Oreo Cheesecakes
Craving something sweet? These Mini Oreo Cheesecakes are the ultimate indulgence! Creamy, rich, and perfectly portioned, they make for an easy weeknight dessert or a show-stopping treat at your next gathering. Don’t miss out on this delicious recipe!
Equipment
- Wooden Spoon
- Peeler
- Frying Pan
- Chef's Knife
- Blender
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 12 oz cream cheese
- 1 cup yogurt vegan if desired
- 6 tbsp sweetener of choice
- 1 tsp pure vanilla extract
- 2 tsp cornstarch or arrowroot (omit if using coconut butter)
- 6 Oreo cookies or homemade Vegan Oreos
- 6 additional cookies for the crust
Instructions
- For the coconut butter version, there’s no need to bake! Just portion the batter into the cups and refrigerate to set. You can skip the crust if you wish. Or simply place a cookie in each liner instead of crust, then top with cheesecake batter.
- For the keto version, use the sandwich cookie recipe linked earlier in the post. Either bring cream cheese to room temperature or gently warm coconut butter to soften.
- Crush 6 full sandwich cookies (I used the linked recipe, but feel free to use your favorite) until fine crumbles form. Line a cupcake tin with liners, and portion the fine crumbs into the bottom of 10-12 liners. Press down, then set aside.
- For the cream-cheese version, preheat oven to 350 F. (I also like to add a baking pan filled 1/2 way with water to the bottom oven rack to add moisture to the oven and prevent cracking, but this is not required.)
- In a blender, food processor, or with a hand blender, combine all remaining ingredients except the sandwich cookies. Coarsely chop 4-6 cookies, and stir into the batter.
- Portion into liners, smooth down, and bake 20 minutes on the center rack – then do not open the door but turn off the oven and let sit 5 minutes.
- Remove the under-baked cheesecakes and let sit 1 hour to cool gradually. Then refrigerate overnight to set. The wrappers will peel off easily the next day.
Notes
- Tip 1: Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Tip 2: You can freeze these cheesecakes for up to a month. Just make sure to wrap them tightly before placing them in the freezer.
- Tip 3: These cheesecakes pair wonderfully with fresh berries or a drizzle of chocolate sauce for added flavor.
- Tip 4: Feel free to mix in different flavors, such as peanut butter or mint, to customize the cheesecake to your taste.
- Tip 5: Top with whipped cream and an additional Oreo for a beautiful presentation when serving.