Mini Oreo Cheesecake Delights
Ingredients:
For the Crust:
- 16 Oreo cookies
For the Filling:
- 16 oz of softened cream cheese (equivalent to two 8 oz packages)
- 1/2 cup of granulated sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 3/4 cup of Oreo cookie crumbs, both large and small chunks (Tip: Chop Oreos with a knife for varied sizes. Set aside a few tablespoons for garnish)
Instructions:
- Begin by preheating your oven to 350°F (175°C). Prepare a cupcake tin by lining it with 16 paper cups. Place a single Oreo cookie at the bottom of each cup; these will serve as your crust.
- In a sizable mixing bowl, whip together the cream cheese, sugar, eggs, and vanilla extract. Continue beating for 2-3 minutes until the mixture is creamy and smooth. Gently fold in the Oreo crumbs, ensuring they’re evenly distributed throughout the mixture.
- Using a spoon, distribute the cheesecake filling atop the Oreo cookies in the cupcake cups. Aim for about two tablespoons of the mixture per cup. For a touch of texture and flavor, sprinkle additional Oreo crumbs over each filled cup.
- Transfer the cupcake tin into the preheated oven. Bake for 14-16 minutes, or until the center of each cheesecake is just set. After baking, allow the cheesecakes to cool in the pan for at least 30 minutes before removing them from the paper liners.
- Chill the cheesecakes in the refrigerator for a minimum of 2 hours to set them perfectly.
- For an extra flourish, garnish your mini cheesecakes with whipped cream and a sprinkle of crushed Oreo cookies before serving. This step is optional but highly recommended for those who love an extra Oreo punch.
Enjoy your bite-sized treats of creamy cheesecake and crunchy Oreo delight!