Mini Oreo Cheesecakes
Mini Oreo Cheesecakes are cute little bite-sized desserts! With a whole Oreo cookie as the base, this make ahead dessert only has 5 ingredients too!
Servings 12
Calories 187kcal
Ingredients
- 18 Oreo cookies 6 roughly chopped and 12 left whole
- 350 g full fat cream cheese room temperature
- 80 g caster sugar
- 1 egg
- 1 teaspoon vanilla essence
Instructions
- Preheat oven to 160c.
- Line a 12 hole cupcake/muffin pan with paper cases. Place a whole Oreo (12 cookies) into the base of each hole, then set aside.18 Oreo cookies
- Place cream cheese in a bowl and beat until smooth.350 g full fat cream cheese
- Add caster sugar, egg and vanilla essence then mix to combine.80 g caster sugar, 1 egg, 1 teaspoon vanilla essence
- Fold Oreo crumbs (6 cookies) through cheesecake batter.18 Oreo cookies
- Spoon cheesecake batter evenly over each of the 12 base cookies, pressing the mixture slightly down into the cups and smoothing the tops.
- Bake for 18 - 22 minutes or until the center of each cheesecake is just set.
- Allow to cool slightly in the tin, then transfer to the refrigerator to set for 3 - 4 hours or overnight.
Video
Notes
- I like to chop the Oreos for the filling by hand rather than blitzing them in a food processor. It only takes a few seconds, plus I like the contrast of having some slightly larger Oreo chunks in the finished cheesecake bites.
- When dividing the cheesecake mixture amongst the twelve holes, I aim for 2 tablespoons of filling for each hole. I also found that my old-fashioned ice cream scoop is just the right size and is a bit less messy!
- Once the cheesecakes start to cool they will sink slightly in the middle. This is normal.
Nutrition
Calories: 187kcal