Description
Delicious and easy Oreo cheesecake cups with a rich Oreo crust and creamy cheesecake filling, topped with whipped cream and mini Oreos.
Ingredients
Scale
- 36 Oreo cookies, finely crushed (about 3 cups of crumbs)
- 6 tablespoons (3 ounces) unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup heavy cream
- 12 Oreo cookies, coarsely chopped
- Whipped cream
- Mini Oreo cookies
- Chocolate shavings
Instructions
- Prepare the Oreo Crust: Crush the Oreos into fine crumbs using a food processor or rolling pin. Combine the crumbs with melted butter in a bowl until evenly moistened.
- Line a 12-cup muffin tin with cupcake liners. Press about 2 tablespoons of the Oreo crumb mixture into each liner, creating an even layer.
- (Optional) Pre-bake the crust in a preheated oven at 350°F (175°C) for 5-7 minutes for a firmer crust. Let cool completely.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar, beating until well combined. Add the vanilla extract and beat until incorporated.
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Pour in the heavy cream and beat until the mixture is smooth and creamy.
- Gently fold in the coarsely chopped Oreo cookies.
- Assemble and Bake: Spoon the cheesecake filling into the prepared cupcake liners, filling each liner almost to the top.
- Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are set and the centers are just slightly jiggly.
- Cooling Process: Turn off the oven and crack the oven door slightly. Let the cheesecakes cool in the oven for about 1 hour.
- Remove the muffin tin and let the cheesecakes cool completely at room temperature. Then, cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Serving: Gently remove the cheesecake cups from the muffin tin. Add your favorite toppings, such as whipped cream, mini Oreo cookies, and chocolate shavings. Serve chilled.
- Storing: Store leftover cheesecake cups in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individually wrapped cheesecake cups for up to 2-3 months. Thaw in the refrigerator overnight before serving.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Be careful not to overmix the batter after adding the eggs to prevent cracking.
- The gradual cooling process in the oven helps prevent cracking.
- Refrigerating the cheesecakes for at least 4 hours is essential for them to fully set.
- Pre-baking the crust is optional but recommended for a firmer texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes