Description
Creamy cheesecake filling baked in Oreo cookie crusts. Perfect for parties or a sweet treat.
Ingredients
Scale
- 36 Oreo cookies, finely crushed (about 3 cups)
- 6 tablespoons (3 ounces) unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 12 Oreo cookies, coarsely chopped
- Mini Oreo cookies
- Whipped cream
- Chocolate shavings
Instructions
- Use a food processor or a rolling pin to finely crush the Oreo cookies.
- Melt the unsalted butter in the microwave or in a saucepan over low heat.
- In a medium bowl, combine the crushed Oreo cookies and the melted butter. Mix well until the crumbs are evenly moistened.
- Line a 24-cup muffin tin with paper liners. Place about 1 1/2 tablespoons of the Oreo crumb mixture into each liner. Use the bottom of a measuring cup or a small glass to firmly press the crumbs into an even layer.
- For a firmer crust, pre-bake in a preheated oven at 350°F (175°C) for 5-7 minutes. Let cool completely.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar to the cream cheese, beating until well combined.
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Stir in the vanilla extract and heavy cream. Mix until just combined.
- Gently fold in the coarsely chopped Oreo cookies.
- Spoon the cheesecake filling into the prepared muffin liners, filling each one almost to the top.
- Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are set and the centers are just slightly jiggly.
- Turn off the oven and crack the oven door slightly. Let the cheesecake bites cool in the oven for about 30 minutes.
- Remove the muffin tin from the oven and let the cheesecake bites cool completely at room temperature. Then, transfer them to the refrigerator and chill for at least 2 hours, or preferably overnight.
- Once chilled, garnish with mini Oreo cookies, whipped cream, or chocolate shavings.
- Carefully remove the cheesecake bites from the muffin liners. Serve chilled.
Notes
- Using room temperature cream cheese and eggs is crucial for a smooth and creamy cheesecake filling.
- Don’t overmix the cheesecake batter.
- Cooling the cheesecake bites gradually helps to prevent cracking.
- Store leftover Oreo cheesecake bites in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes