Ingredients and Weight:
- Oreo cookies, 36 (1 package)
- Unsalted butter, melted, 1/2 cup
- Cream cheese, softened, 16 ounces
- Granulated sugar, 3/4 cup
- Large eggs, 2
- Vanilla extract, 1 teaspoon
- Salt, 1/4 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a food processor, pulse the Oreo cookies until they resemble coarse crumbs. Add the melted butter and pulse until combined. Press the mixture evenly into the bottom of the muffin liners.
- In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract and salt.
- Pour the cheesecake filling over the Oreo crusts.
- Bake for 15-18 minutes, or until the edges are set and the centers are no longer jiggly.
- Let cool completely before refrigerating for at least 2 hours.
Nutritional Information:
- Calories: 280
- Fat: 15g
- Carbohydrates: 30g
- Protein: 6g
Dish Characteristics:
- Rich and creamy cheesecake filling
- Crumbly Oreo crust
- Bite-sized and easy to serve
- Perfect for parties or dessert buffets
User Comments:
- "These mini cheesecakes are absolutely delicious! The perfect balance of creamy cheesecake and crunchy Oreo."
- "I love that they are so easy to make. I can always impress my guests with these."
- "The Oreo crust is genius. It adds such a fun and flavorful twist to the classic cheesecake."
- "These mini cheesecakes are the perfect size for a sweet treat without being too filling."
- "I highly recommend trying them with a dollop of whipped cream or fresh berries."
Special Precautions and Tips:
- Make sure the cream cheese is softened before beating it. This will help prevent lumps.
- Do not overbake the cheesecakes. They should be set but still slightly wobbly in the center.
- Let the cheesecakes cool completely before refrigerating. This will help them set properly.
