Ingredients for Oreo Mini Cheesecakes
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Oreo Cookies
- Semi Sweet Chocolate Baking Squares
- Cool Whip Topping
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How to Make Oreo Mini Cheesecakes
- Preheat oven to 350°F (175°C).
- In a large bowl, beat together 8 ounces (225g) cream cheese and 1/2 cup (100g) granulated sugar with an electric mixer on medium speed until smooth and creamy.
- Add 2 large eggs one at a time, beating on low speed after each addition just until combined. Stir in 1 teaspoon vanilla extract.
- Place one Oreo cookie (or a single chocolate wafer) in the bottom of each of 12 paper-lined muffin cups.
- Evenly divide the cheesecake batter among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the centers are almost set. The edges will be set, but the center will still be slightly jiggly.
- Let the mini cheesecakes cool completely in the muffin tin.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecakes to fully set.
- Drizzle with melted chocolate and top with a dollop of whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
65g
Fat
66g
Carbs
7g