Description
Delightful bites combining rich cheesecake and crunchy Oreo cookies, perfect for any occasion.
Ingredients
Scale
- 16 Oreos (plus extra for topping)
- 16 ounces cream cheese, softened (2 8-ounce packages)
- 1/2 cup sugar
- 2 whole eggs
- 1 tsp. vanilla extract
- 3/4 cup Oreo cookie crumbs for filling and topping
Instructions
- Preheat your oven to 350°F and line a cupcake baking pan with 16 paper liners. Nestle one Oreo cookie in the bottom of each liner.
- In a mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.
- Gently fold in the chopped Oreo cookie crumbs.
- Spoon about two tablespoons of the mixture onto each Oreo in the liners, filling them generously.
- Bake for 14-16 minutes, until the centers are set but still slightly jiggly.
- Let cool for 30 minutes and then refrigerate for 2 hours.
- Before serving, top each bite with whipped cream and a sprinkle of more Oreo crumbs.
Notes
Store leftovers in an airtight container in the fridge for up to five days. Freeze any leftovers on a baking sheet until solid, then transfer to a freezer-safe container.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg