Mini Oreo Cheesecake with Peanut Butter Swirls
User Reviews
5
6 reviews
Excellent
Mini Oreo Cheesecake with Peanut Butter Swirls
Report
This mini Oreo cheesecake recipe is like Oreos combined with your favorite cheesecake combined with peanut butter cups! They’re super easy to make and absolutely delicious!
Share:
Ingredients
Oreo Crust
- 1 cup oreo cookie crumbs or 12 Oreo cookies (not filling
- 3 TBS butter melted, unsalted
Cheesecake Filling
- 16 ounces cream cheese (at room temperature)
- ½ cup sugar
- 2 large egg at room temperature
- ¼ cup peanut butter creamy
- ½ tsp almond extract
Instructions
- Preheat oven to 325°F.
- Place cupcake liners in each cup of a muffin pan.
Crust
- If you are using Oreos, pulse just the cookies (not the filling) in a food processor until you have crumbs. Combine Oreo crumbs and melted butter, then divide evenly between cups and press crumb mixture into to bottom of each liner with a flat bottomed measuring cup.
Make cheesecake filling
- Combine cream cheese and sugar then beat for 2 minutes.
- Add eggs, peanut butter and almond extract and mix until smooth and fluffy.
- Pour cheesecake mixture over crust in each cup.
- Bake for 20 - 25 minutes, until cheesecakes begin to brown.
- Let cool completely, then garnish with crushed Oreos and serve!
Notes
- You can buy store-bought Oreo crumbs, just like graham cracker crumbs, if you don’t have a food processor. Otherwise, I typically use the cookie part of 12 Oreos.
- Process the Oreo crumbs until they’re crumbs, not big chunks. You want it to combine well with the butter and turn into a nice crust.
- Press the crust down lightly with a flat measuring cup to create a flat and secure crust. Add your cheesecake filling on top.
- Don’t over bake. Remove from the oven as soon as they start to brown.
- Store in the fridge in an airtight container for up to five days.
- Freeze individual cupcakes in a freezer safe container. Thaw individual cupcakes in the fridge until completely thawed then enjoy.
Nutrition Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
12g
(4%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Cholesterol
80mg
(27%)
Sodium
244mg
(10%)
Potassium
127mg
(3%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
640IU
(13%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12mini
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 80mg | 27% |
| Sodium | 244mg | 10% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 640IU | 13% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
