Description
Creamy mini oreo cheesecakes showcase a delightful blend of rich cream cheese and chocolate cookie crumbs. Dessert enthusiasts can savor each bite of these individually portioned treats that deliver maximum flavor with minimal effort.
Ingredients
Scale
- 16 oz (454 g) cream cheese, full fat, room temperature
- ⅓ cup (67 g) sugar, granulated
- 2 large eggs, added one at a time
- 1 tsp vanilla extract
- 1 ½ cups (180 g) oreo crumbs (about 16 whole oreos)
- 4 tbsps (57 g) unsalted butter, melted (½ stick)
- ¼ cup (30 g) oreo crumbs
- 4–5 whole oreos, broken into larger pieces
Instructions
- Preparation: Line a standard 12-cup muffin tin with paper liners and preheat the oven to 350°F (175°C).
- Crust Formation: Pulverize Oreo cookies into fine crumbs, blend with melted butter until sand-like, then press firmly into each liner using a measuring cup.
- Initial Baking: Quickly toast the crust for 5 minutes, allowing it to set and develop a slightly crisp foundation while cooling.
- Filling Creation: Whip cream cheese until silky smooth, gradually introducing sugar and vanilla extract, ensuring a lump-free consistency.
- Egg Integration: Incorporate eggs individually at low speed, gently folding to maintain a delicate texture and prevent overworking the mixture.
- Oreo Infusion: Softly fold additional Oreo crumbs and cookie fragments throughout the cheesecake batter, creating pockets of chocolate crunch.
- Filling Muffin Cups: Distribute cheesecake mixture evenly, filling each liner approximately 3/4 full, with optional decorative Oreo crumb sprinkle on top.
- Final Baking: Bake for 15-17 minutes until centers exhibit a gentle wobble, indicating perfect custard-like consistency.
- Cooling and Chilling: Allow mini cheesecakes to cool completely at room temperature, then refrigerate for a minimum of 2 hours to set and intensify flavors.
Notes
- Crush Cookies Carefully: Use a food processor or seal cookies in a bag and crush with a rolling pin to achieve fine, uniform crumbs for the perfect crust texture.
- Prevent Overmixing Batter: Mix cheesecake ingredients on low speed to avoid incorporating too much air, which can cause cracking and uneven texture.
- Temperature Matters: Ensure cream cheese and eggs are at room temperature before mixing to create a smooth, lump-free batter that blends seamlessly.
- Chill for Best Flavor: Refrigerate mini cheesecakes for at least 2 hours to allow flavors to develop and achieve a firm, creamy consistency that slices cleanly.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 263
- Sugar: 15 g
- Sodium: 195 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg