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Mini Oreo Cheesecakes

Mini Oreo Cheesecakes Recipe

Tuba
These Mini Oreo Cheesecakes are the perfect bite-sized indulgence, combining creamy richness with the irresistible crunch of Oreo cookies. Ready in just 1 hour and 30 minutes, they’re surprisingly simple to make yet impressive enough to wow any crowd.
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Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 244 kcal

Ingredients
  

  • 24 Oreo Cookies, whole
  • 18 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 12 Oreo Cookies, crushed
  • 1 cup hot fudge sauce
  • 1 1/2 cups whipped cream
  • 8 ounces mini Oreo Cookies, crushed

Instructions
 

  • Place 24 cupcake liners in muffin tins. Set a whole Oreo cookie in the bottom of each liner.
  • In a medium sized mixing bowl beat together softened cream cheese, sugar and vanilla until smooth.
  • Add the eggs one at a time, mixing until just blended.
  • Gently fold in 12 crushed Oreo cookies (I put the cookies in a ziploc bag and crushed them with a rolling pin).
  • Spoon cheesecake mixture over each cookie in the liners.
  • Bake at 350 degrees for 15-20 minutes or until the center of each cheesecake is almost set.
  • Cool completely, then refrigerate at least one hour (or overnight).
  • Top with hot fudge sauce, a dollop of whipped cream, and sprinkle mini crushed Oreo cookies on top.

Nutrition

Calories: 244kcalCarbohydrates: 28gProtein: 4gFat: 13gSaturated Fat: 6gCholesterol: 47mgSodium: 203mgPotassium: 117mgFiber: 1gSugar: 19gVitamin A: 341IUCalcium: 38mgIron: 2mg
Keyword easy cheesecake recipe, mini cheesecakes, no-bake cheesecake, Oreo crust, Oreo dessert
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