Description
Quick and easy bite-sized cheesecakes on top of Oreos, perfect for parties and snacks.
Ingredients
Scale
- 16 Oreos
- 16 ounces cream cheese, softened (2–8 ounce packages)
- 1/2 cup sugar
- 2 whole eggs
- 1 tsp. vanilla extract
- 3/4 cup large and small Oreo cookie crumbs (reserve a few tablespoons for topping)
Instructions
- Preheat the oven to 350°F.
- Line a regular cupcake baking pan with 16 paper liners and place one Oreo cookie in each liner.
- In a large mixing bowl, beat together the cream cheese, sugar, eggs, and vanilla extract for 2-3 minutes until smooth.
- Sprinkle in the Oreo cookie crumbs and fold in until combined.
- Spoon about two tablespoons of the Oreo cheesecake mixture evenly on top of the Oreo cookies.
- Sprinkle with more Oreo crumbs.
- Bake for 14-16 minutes or until the middles are set.
- Let cool for at least 30 minutes and remove the wrappers.
- Refrigerate for about 2 hours before serving.
- Optionally top with whipped cream and crushed Oreos before serving.
Notes
Chill for at least 2 hours for the best texture. They can be stored in an airtight container in the fridge for 3-4 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 130
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Oreo, cheesecake, dessert, bite-size, easy recipe