Mini Oreo Cheesecake
Classic cheesecake ingredients with an Oreo cookie crust and cookie crumbs mixed into the batter. Perfect for dessert at home and make wonderful party desserts too!
Servings: 24
Calories: 208kcal
Equipment
- Handheld or stand mixer
Ingredients
- 1 ½ cups OREO Cookie crumbs divided (about 24 cookies)
Crust
- 2 tbsp sugar
- 2 tbsp butter melted
Cheesecake
- 2 package (8 oz. each) Cream Cheese softened
- ½ cup sugar
- ¼ tsp Vanilla
- 2 eggs room temperature
Top
- 24 Mini OREO Cookies
Instructions
- Preheat the oven to 325 degrees.
- Crush Cookies. You can put them in a ziplock bag and crush them with a rolling pin or meat tenderizer, or put them into a food processor.
Make Crust:
- Stir together 1 cup of cookie crumbs, sugar, and melted butter. Press mixture into the bottom of mini cheesecake cavities.
Prepare the cheesecake mixture:
- Beat cream cheese, sugar and vanilla with handheld or stand mixer until blended.
- Add 1 egg at a time, and mix until blended.
- Fold in the remaining ½ cup of the cookie crumbs.
- Grease the cavities of the cheesecake pan.
- Fill each of the cavities about ¾ of the way with cheesecake mixture, then gently tap the pan onto the counter to even the mixture out.
- Bake for 15 minutes.
Top:
- Remove from oven, and gently press a Mini OREO Cookie into the center of each mini cheesecake
- Allow to cool completely, then refrigerate for 2 hours.
- Gently push the removable bottoms of the cheesecake pan cavities to release the mini cheesecakes.
Nutrition
Calories: 208kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 162mg | Potassium: 85mg | Fiber: 1g | Sugar: 15g | Vitamin A: 302IU | Calcium: 26mg | Iron: 3mg