0 from 3 votes
Mini Oreo Cheesecakes
Mini Oreo Cheesecakes are cute little bite-sized desserts! With a whole Oreo cookie as the base, this make ahead dessert only has 5 ingredients too!
Total Time
30 mins
Servings: 12
Calories: 187 kcal
Course:
Dessert
Cuisine:
Australian
Ingredients
- 18 Oreo cookies 6 roughly chopped and 12 left whole
- 350 g full fat cream cheese room temperature
- 80 g caster sugar
- 1 egg
- 1 teaspoon vanilla essence
Instructions
- Preheat oven to 160c.
- Line a 12 hole cupcake/muffin pan with paper cases. Place a whole Oreo (12 cookies) into the base of each hole, then set aside.
- Place cream cheese in a bowl and beat until smooth.
- Add caster sugar, egg and vanilla essence then mix to combine.
- Fold Oreo crumbs (6 cookies) through cheesecake batter.
- Spoon cheesecake batter evenly over each of the 12 base cookies, pressing the mixture slightly down into the cups and smoothing the tops.
- Bake for 18 - 22 minutes or until the center of each cheesecake is just set.
- Allow to cool slightly in the tin, then transfer to the refrigerator to set for 3 - 4 hours or overnight.
Cup of Yum
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- I like to chop the Oreos for the filling by hand rather than blitzing them in a food processor. It only takes a few seconds, plus I like the contrast of having some slightly larger Oreo chunks in the finished cheesecake bites.
- When dividing the cheesecake mixture amongst the twelve holes, I aim for 2 tablespoons of filling for each hole. I also found that my old-fashioned ice cream scoop is just the right size and is a bit less messy!
- Once the cheesecakes start to cool they will sink slightly in the middle. This is normal.
Nutrition Information
Calories
187kcal
(9%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 187
% Daily Value*
| Calories | 187kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.